1 1/2tbspInstant yeast See notes for Active Dry Yeast
2tspsalt
4/12 to 5cupsall purpose flour
1tspolive oil or canola oil*for rubbing on the dough after it has been made
Instructions
In a mixer, using the paddle attachment, add your warm water, sugar and last your yeast. Mix it together. Let it sit for about 5 minutes or until it gets foamy and bubbly. (see blog post above for photos)
Add your salt and 2 cups of your flour. Mix it together on low, increasing the speed once the flour is mixed in. Let it mix until the flour is incorporated fully.
Add 2 more cups, mixing it until the flour is mixed in. The dough should still be sticking to the sides of the mixing bowl at this point.
Add in 1/2 cup more flour and mix it in fully. You will want to add a little flour at a time until the dough is cleanly pulling away from the sides of the mixing bowl. I usually add exactly 4 1/2 cups of flour, but if your dough is still sticky (if it sticks to your fingers leaving clumps of sticky dough behind) add more flour a little at a time. (See photos above in the blog post to see what it looks like when the dough has enough flour.)
Once the dough is pulling away from the sides of the bowl, let it continue to mix on med-high speed for 2-3 minutes. This will knead the dough for you!
After it has mixed and kneaded, take the bowl off the mixer stand and form the dough into a ball. It should not stick to your hands!
Pour 1 tsp olive oil or canola oil on to the dough and rub it all around. Keep the dough in the mixing bowl and cover it with a clean kitchen towel to rise. Let it raise for 45 minutes or until it has doubled in size.
Preheat your oven to 400 degrees. Line a half sheet pan or baking sheet with parchment paper, or grease your pan.
Once your dough has doubled in size, place it on a lightly floured surface. Divide it into 6 equal portions. (Each bread bowl holds about 1 cup of soup. If you want larger bread bowls, make less portions for bigger bread bowls). Roll each piece into a ball, pulling the sides around to form a smooth ball and pinching and tucking the ends under on the bottom. Place the ball on your parchment paper lined baking sheet. Repeat with all pieces of dough, making sure they are evenly spaced out on your baking sheet.
Cover the bread bowl balls with the same clean kitchen towel. Let the bread bowls raise at least 45 minutes or until they have more than doubled in size. (See blog post above for photos)
After they have risen, bake them for 20-25 minutes or until the tops are golden brown, or to your liking!
I love a warm bread bowl filled with soup, but you can let them cool. To fill up the bread bowl with soup: Take a bread knife or sharp knife, and cut a shallow circle out of the top center of your bread bowl. You will be left with a little bread top that is perfect for dipping. Then, using your fingers press the inside of the bread bowl down and around the sides, creating a bowl! Fill it up with about 1 cup of your favorite soup, stew or chili (see blog post above for links to my favorite soups, stews and chilis)!
Notes
If using Active Dry Yeast, use 2 1/4 tablespoons for this recipe! You can store bread bowls in a zip top bag and reheat them for about 30 seconds in the microwave!
Nutrition information is automatically calculated and should only be used as an approximation.