- 2 tablespoons active dry yeast
- 3 cups warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 6-1/2 to 7-1/2 cups bread flour
- 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
- 3. Preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
- 4. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell We used the discarded bread to dip in our soup. What I had left over, I put on a cookie sheet and dried them out in the oven at 200. Once they were dried and cooled, I put them through the food processor with some Italian Seasoning, Basil, and Oregano to make Italian style bread crumbs.
I served in these bowls, Loaded Baked Potato Soup and Philly Cheese Steak Soup.
This is before I cut the tops off. I used this recipe, normally and made my bowls, then I used 1/2 the recipe and made a few more. Mine made 10 in total.