I always wanted to eat something in this kind of bowl. So when I prepared bigos I decided that this is an excellent occasion to make it. These bowls can be used the day of baking as bowls and then as a bread rolls. I got the recipe from my guru and I am citing it after her. Enjoy!
2 1/2 cups warm water
2 tsp salt
2 tbsp vegetable oil
7 cups flour
1 tbsp cornmeal
1 egg white
1 1/2 tbsp instant yeast (18 g) or 36 g fresh yeast
In a large bowl (or bowl of an electric mixer), dissolve instant yeast in warm water. Let stand until creamy, about 10 minutes. Add remaining ingredients and knead (using electric mixer) until a soft but not sticky dough is formed for about 6 minutes.
Place dough in large bowl and cover with a dry cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 7-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with flour. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
In a small bowl, beat together egg yolk and 1 tablespoon water; lightly brush the loaves with it.
Bake at 200ºC for 15 minutes. Place on the wire racks to cool.