Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed).

Add melted butter, sugar and salt and mix until combined. Gradually add flour.

Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer).

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with damp towel and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Sprinkle with any seasonings you may like (I use thyme and oregano).

Bake in preheated oven (400 degrees F) for 15 minutes, remove, and brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers, leaving ¾-inch-thick shells. Fill bread bowls with hot soup and serve immediately.