Bread Soup Bowls

Bread Soup Bowls

1 c. warm water

1 c. warm milk

3 tbs. yeast

1/2 c. shortening

1/2 c. sugar
2 eggs

2 tsp. salt

6- 6 1/2 c. flour

Pour warm water and milk in a stand-up mixer.  Sprinkle the yeast over top, and the sugar over top of that.  Mix it for a second so the yeast gets wet and can start to activate.  Add the other ingredients and 3 cups of the flour.  Let mix until smooth.  Then slowly add the rest of the flour until a nice soft dough that is not overly sticky to the touch if formed.  Let knead for at least 5 minutes.  Cut dough into 10 equal pieces and form like large round rolls.  Place on two different greased cookie sheets.  Let rise until double.  Bake at 350 degrees 20-25 minutes.  

I know the dough has enough flour when the sides of the mixer are clean.  As the dough mixes, add a little flour at a time until the sides of the bowl are scraped clean by the dough as it mixes.  

Form dough into 10 large round rolls.  Place on greased cookie sheet with plenty of space between them.  Obviously, you will need 2 cookie sheets. 

Cover and let rise until double in size.

  

Bake at 350 about 20-25 minutes.  

Cut the top off each soup bowl and then carefully remove the inside of the bowl.  Save it to eat with butter or jam on the side.