Dissolve yeast in warm water in a large mixing bowl. (I use my Bosch with the dough hook attachment.) Add salt, oil, and about 3 cups of flour. Beat till smooth.

Add enough of the remaining flour to make a soft dough. You may need more or less flour. Knead for about 3 minutes on a lightly floured surface.

Place dough in a greased bowl. Cover with a lid or plastic wrap and let rest for 10 minutes.

While the dough rises, spray a baking sheet with cooking spray and sprinkle with cornmeal.

Divide dough into 6 equal pieces. Shape each portion into a round ball shape. Place dough balls on prepared pan.

Let rise in a warm place until doubled, about 40 minutes. If desired, gently slash the tops of the bread bowls with a sharp knife.

Bake in a preheated 400° oven for 15-18 minutes or till golden brown.

Let cool for at least 15-20 minutes, then cut a large round circle out of the top of each bowl. Scoop out the center, leaving about a 1/2" shell. (Save the scraps for dunking!) Fill with your favorite soup.