1/2 cup water (70 to 80 degrees F)
   1 cup warm milk (70 to 80 degrees F)
   2 tablespoons butter, softened
   2 tablespoons sugar
   1 1/2 teaspoons salt
   4 cups all-purpose flour
   2 packages (.25 ounce) each active dry yeast
   1 egg white, beaten


1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

2. When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

3. To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell. Dip the removed bread in your soup, discard it, or save it for another use.

 

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