Place your two packets of active dry yeast into your warm water. Place a towel over the bowl and allow it to sit for 5-10 minutes till it bubbles and is frothy.

Once your yeast is activated, whisk in your sugar and salt.

Once that is good and incorporated, continue to add flour until your dough is no longer sticking to the sides of the bowl. Knead the dough for 6-8 minutes until a ball forms.

Remove the dough from the mixing ball and spray the inside of the bowl. Rub olive oil over the dough and sit it in a warm environment to rise for about an hour and a half. A tip if you don’t feel like your room is warm enough, is to turn your oven on to 200 degrees and once it is preheated, turn it off and then place your dough in the oven with the door cracked. This allows for your dough to be nice and toasty without cooking it.

Once your dough as risen you will want to get all the air bubbles out so knead it down and then roll it out into a long loaf shape on a floured surface.

Now you will cut it into 6 pieces and roll into balls.

Once they have risen you will do your egg wash over the dough and then carve an X on your balls of dough. This helps get any more air bubbles out and makes it easy to cut your top off when you are ready for your bread bowl.

Bake in the oven for 30 minutes till golden brown. Allow to cool on a cooling rack. The longer it cools the easier it is to cut.

Once your dough is cool, you can use a bread knife to cut around the X making a perfect circle. Once you have cut the top off you can start removing the bread from the center and sides of your dough.

Fill with your favorite soup and enjoy!