It is Chili and Chowder time. Here is a good recipe to make when friends are getting together.

• 2 packages yeast
• 1/2 cups warm water
• 1 tsp. sugar

Combine these 3 ingredients in a small bowl and set aside to "proof". It should "grow" in the bowl which means it will foam up and begin to fill the bowl.

Meanwhile, combine these ingredients in a bowl large enough to add the flour*.

• 2 cups warm water
• 2 tsp. salt
• 2 Tbsp. vegetable oil

Add the yeast mixture and stir .

* Approximately 7 cups all-purpose flour

Then add half the flour and stir well. Stir remaining flour in 1/2 cup at a time until the dough pulls together and loses some of its stickiness.

Turn it out onto a lightly floured surface and knead until smooth and elastic, about 6-10 minutes. Add flour a little at a time to sticky spots as you knead it. Wash your bowl out, dry it and lightly oil it. Place the dough in the bowl and turn it once to coat with the oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with 1 Tbsp. cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F. Make an egg wash of 1 egg white and 1 cup of water. Lightly brush the loaves with half the egg wash. Bake for 15 minutes. Brush with remaining egg wash and bake 10-15 minutes longer or until golden brown. Cool on wire racks

To make bowls: Cut a 1/2 inch thick slice from the top of each loaf and scoop out the centers, leaving 3/4 inch shells. Fill bread bowls with your favorite chili or chowder and serve immediately.

Source: I found this on the internet somewhere a few years ago after we had eaten chili served this way in a little diner in Utah.

By Harlean from Hot Springs, Arkansas

By Harlean from Arkansas