Here is the recipe I use. But, I half it because I live by myself and 6 bread bowls would be just too much.
Homemade Bread Bowls
Ingredients
2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
2 and 1/4 cups warm water (110°F – 115°F)
2 teaspoons granulated sugar
2 teaspoons salt
2 Tablespoons olive oil
6 cups bread flour
egg wash: 1 large egg beaten with 1 Tablespoon water or milk
Instructions
Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.
With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.
Turn it out onto a lightly floured surface and form into a ball. Then place into a large, greased bowl, turning once to grease the top Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.
Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.
Bake for 30 minutes or until golden brown. For a more accurate test for doneness, the bread bowls are done when an instant read thermometer reads the center as 195°F (90°C).
Cool until ready to handle. The longer you cool, the easier they are to cut open. For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup.
Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.
“I can do things you cannot, you can do things I cannot; together we can do great things.” St.Teresa of Calcutta
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