Bread Bowls

5 1/2 to 6 C. all-purpose flour, divided

 2 T.  sugar

 2 envelopes rapid-rising yeast

 1 1/2 t. salt

1 C. water

1 C. milk
 
2 T. butter

In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.

In a saucepan, heat water, milk and butter until very warm (120ºF. to 130ºF.). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375ºF. for 20 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut one-third off top of loaf; hollow out loaf to form 1/4- to 1/2-inch thick bowl and fill with soup.