Ingredients:
2 tablespoons yeast
2-1/2 cups warm water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons oil
4 cups flour
1 tablespoon cornmeal
1 tablespoon oil
1 tablespoon coconut milk or water
Dissolve yeast and sugar in the water. Let stand for 10 minutes. Add salt, oil, and 4 cups of flour gradually to the mixture and mix. Turn dough into lightly floured surface and knead for about 6 minutes. Place dough into an oiled bowl. Cover and let rise for 40 minutes.
Punch down dough and divide into 8 portions. Shape each into a 4 inch round loaf. Place the loaves on a lightly greased baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes.
Beat together oil and milk. Brush the dough with half the wash.
Bake at 400 degrees for 15 minutes on stone. Brush with remaining wash and bake about 15 minutes more until golden. Allow to cool.
To assemble bowls, cut 1/2 inch thick slice from the top and scoop out the center leaving a 3/4 inch shell. Fill with soup and serve immediately.
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