Kim's Kitchen

Bread Bowls

• 2 C. Very Warm Water
• 2 T. Yeast (2 packets)
• 1/2 C. Sugar
• 3/4 C. Melted Butter
• 3 Beaten Eggs
• 1 tsp. Salt
• 6 1/2 C. Flour
• Melted Butter

Mix Warm Water, Yeast & Sugar in large bowl. (I do mine in a stand mixer) Let sit for 5 minutes.

Add Melted Butter, Eggs and Salt. Mix Well.

Add Flour. (Your dough will be slightly sticky) Cover with plastic wrap that's been sprayed with non-stick spray & a towel. Set in a warm place to rise. This dough rises fast - anywhere from 30 minutes to an hour depending on the warmth of your kitchen.

Take off plastic, turn dough out onto a generously floured surface. Divide equally into 6 sections, shape each section into a large cannonball and place on greased cookie sheet. I recommend staggering 3 per large cookie sheet because they will raise a lot. Brush each one liberally with melted Butter. Cover loosely with plastic wrap and let raise until doubled in size.

While dough is rising, preheat oven to 400.

Bake until golden brown 20-30 minutes. Keep an eye on them. Also, the smell is a dead giveaway. (You'll see.) Hint: If you knock on them and they sound hollow they're done.

Remove from oven, let cool at least 10 minutes and cut the top off. Serve full of your favorite soup. These can be made ahead too. Store in a plastic bread bag.

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