Making the Bread

1. In mixing bowl, add one cup flour, dry yeast and salt.
2. In glass microwaveable dish or cup, microwave 2 cups water to 115-120 degrees.
3. Add honey and olive oil to warmed water, stir, then add to flour and yeast.
4. Mix together with bread dough whisk, let sit for 5 minutes.
5. Transfer mix to stand mixer with bread dough hook, add remaining flour in increments until the dough is mixed and forms a ball inside the mixing bowl.
6. The dough will leave the sides of the bowl when you dough is ready to allow to rise.
7. Remove dough from mixing bowl, on lightly floured surface gently knead the dough for 5 minutes.  Place dough in a greased bowl and cover with tea towel or put in warming drawer until dough doubles in height.

Heat Oven to 400.

1. Preheat over to 400 F.  ( you need time for your oven to get hot)
2. Punch down dough and cut dough into 6 equal sections.  Shape the dough into balls, do not flatten.  Place on a parchment lined or lightly greased baking sheet, cover and let rise in a warm place 30 minutes. ( do not allow the bowls to rise longer than 30-45 minutes, they will over rise and not work well).
3. Brush rolls with egg wash, make a couple of shallow slits across top of each round with sharp knife.  Brush with more egg wash.
4. Bake 15 minutes or until tops are golden and bread sounds hollow when lightly tapped.  Transfer to wire rack to cool.

Serving the Soup

• When ready to serve the soup, cut off 1/2″ from top of each roll, hollow out center leaving a 1″ edge around the new bread bowl.  Toast bowl if desired.
• To toast, brush inside the bowl with olive oil and place in 400 degree oven for 5-8 minutes.  Be careful not to burn.
• Fill bowl with creamy hearty soups and serve immediately.