Broccoli-Cheese Soup

Thaw bread dough. Cut each loaf into thirds crosswise to make six total pieces. Shape each piece into a ball. Grease a large baking sheet and sprinkle lightly with cornmeal. Arrange the dough balls on the baking sheet. Cover and let rise in a warm place until nearly double (about 40 minutes). Preheat oven to 400°F. In a small bowl combine egg and water; brush dough balls with some of the egg mixture. Using a sharp knife, make two or three shallow cuts across the the top of each ball. Bake for 15 minutes. Brush again with egg mixture. Bake for 8 to 10 minutes more or until golden and bread sounds hollow when lightly tapped. Remove and cool on a wire rack. To serve, cut a 1/2-inch slice from the top of each bread round. Scoop out bread from the center of each round, leaving a 3/4-inch shell. Fill bread bowls with hot soup; serve immediately.