FRESH BREAD BOWLS FOR SOUP

5 1/2 to 6 cups all-purpose flour, divided use
2 tablespoons granulated sugar
2 envelopes Fleischmann's RapidRise yeast
1 teaspoon salt
1 cup water
1 cup milk
2 tablespoons butter or margarine

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

Heat water, milk and butter until very warm (120 to 130 degrees F). 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.

Grease two baking sheets and set aside.

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

Preheat oven to 375 degrees F.

With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves.

Bake for 20 to 25 minutes or until done. Check internal temperature with an instant-read thermometer, registering 205 to 210 degrees F. Remove from baking sheets; cool on wire rack.

TO SERVE:
Cut off 1/3 of loaf; hollow out loaf to form 1/4-inch-thick bowl. (Reserve interior bread for another use.) Fill bowl with soup and serve.

Makes 4 servings
Source: Fleischmann's Yeast