In a mixing bowl, pour the warm water over the yeast, 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.
2 ¼ cups warm water, 2 packets active dry yeast
On low speed, add the sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the 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 grease the mixing bowl and place it back into the 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.
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 the oven to 400°F (204°C). Brush each dough ball with egg wash (egg and milk mixed well) and, using a sharp knife, score an X into the tops of each.
1 tbsp milk, 1 large egg
Bake for 30 minutes or until golden brown. 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 the stew) and fill with soup.
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