Bread Bowls

I found this on allrecipes.com and altered it just a little. I never realized how surprisingly easy it is to make bread bowls!

2 packages (.25 ounces each) active dry yeast
2 cups warm milk (110 to 115 F)
1/2 cup shortening
1/4 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
cornmeal

Dissolve yeast in warm milk. Add shortening, sugar, eggs, salt, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. (Note: this dough will be really soft.) Turn onto a floured surface and knead until smooth, about 6-8 minutes, or use the hook attachment on your stand mixer at low speed for 4-5 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface. Divide into desired number of pieces (8 small bowls, 6 medium, or 4 large). Shape each piece into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30-45 minutes. Bake at 350F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Cut a thin slice off the top of bread. Hollow out bottom, leaving 1/4" to 1/2" shell. If desired, bake shells for an additional 5-10 minutes to remove some moisture and make bowls slightly stiff.