In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar until the yeast is fully disolved. Let stand 10 minutes.

Mix in 4 cups flour, 2 tablespoons olive oil, salt, and garlic powder.

Slowly mix in the remainder of the flour until a soft (not sticky) dough has formed.

Knead in a stand mixer for 4 minutes or by hand for 6 minutes.

Coat a large bowl with the remaining 1 tablespoon olive oil.

Put the dough in the bowl and turn to coat.

Cover the bowl with a clean, damp towel. Let sit in a warm spot until doubled in size, about 45 minutes.

Grease two cookie sheets and sprinkle with corn meal.

Once risen, gently punch down the dough and divide into 6 equal pieces.

Form each section of dough into a ball and place on the cookie sheets.

Cover each cookie sheet with a clean damp towel. Place in a warm spot and let rise until doubled in size again, approximately 30 minutes.

Preheat your oven to 400 degrees.

Whisk together the egg white and tablespoon of water. Brush half of the egg wash onto the balls of dough.

Bake in the oven for 15 minutes. Remove, brush with the remaining egg wash. Switch rack positions and bake for an additional 10-15 minutes, until the bread is golden brown on top.

Allow the bread to fully cool.

Slice off the center top of each bread loeaf and scoop out the center.

Pour desired soup or dip into the center and serve immediately.

Leftover bread bowls may be frozen up to 1 month.