The bread bowls are not coming out right.

They are flat instead of raised. They expand out to around 8" - 9" in
diameter, but only get about 3" high (if that).

I have followed the directions exactly, made sure the oven is actually
at 400 degrees.

I have tried this twice, same results each time. The 2nd time I even
made the dough a little drier to minimize/prevent settling.

How do I get the centers to come up so I have a nice bread bowl for
soups, etc ?

Here is the recipe I am using from allrecipes.com

Italian Bread Bowls

SUBMITTED BY: Kerri Skrudland PHOTO BY: docswife
"These cute little bread bowls are a great way to serve soup in the
wintertime. I usually serve a hearty potato soup when I have the time to
bake them. They freeze for up to 1 month, if desired."
RECIPE RATING:
The reviewer gave this recipe 160 stars. This recipe average a 4.4 star
rating.
Read Reviews (136)
Review/Rate This Recipe
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs 15 Min
yield 8 bowls




INGREDIENTS (Nutrition)

* 2 (.25 ounce) packages active dry yeast
* 2 1/2 cups warm water (110 degrees F/45 degrees C)
* 2 teaspoons salt
* 2 tablespoons vegetable oil
* 7 cups all-purpose flour
*
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
Stir in the remaining flour, 1/2 cup at a time, beating well with an
electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and elastic, about 6 minutes.
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.
4. Punch dough down, and divide into 8 equal portions. Shape each
portion into a 4 inch round loaf. Place loaves on lightly greased baking
sheets sprinkled with cornmeal. Cover and let rise in a warm place, free
from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl,
beat together egg white and 1 tablespoon water; lightly brush the loaves
with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg
mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf;
scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with
hot soup and serve immediately.