This basic white bread bowl recipe can transform any soup-eating experience! This bread bowl holds its shape flawlessly even after going back for a second bowl of soup and - more importantly - tastes great!
In a large bowl, dissolve yeast in warm water. Add sugar, salt, and flour. Beat on low/medium speed. Dough should be slightly sticky - if it's too sticky, add more flour 1 tbsp at a time. If it's too dry, add warm water 1 tbsp at a time.
Dump the dough onto a floured surface and knead. Place in greased bowl, cover with a towel, and let rise until doubled, about 30-45 minutes.
Place a dutch oven or pan in the oven and preheat to 450F. Divide dough into 3 equal sizes and form into balls. Let rest for 15 minutes.
Lightly rub a small amount of oil on the dough. Place dough in the preheated dutch oven or pan (careful, it's hot!) about 3-5 inches apart. Bake for 20-25 minutes or until golden brown.
Once cooled, slice a small layer off the top. Scoop out the insides (reserve for breadcrumbs if desired) until there is 3/4" left on all sides. If adding soup, gently press to flatten the inside of the bread bowl; the dense bread will help maintain its shape and reduce the chance of a soggy bowl breaking.
Add soup/dip; if desired, place the top layer back on as a lid!