I really like bread bowls for soup. I love to eat the bread with the soup soaked in, soo good on a cold winter's day. If you want to see a picture of mine click here.
3 cups of warm whole milk
2 T yeast or 2 packages
1/2 cup molasses
1 1/2 t sea salt
1/2 cup oil of your choice(I use canola)
6 cups of whole wheat flour(You might need a 1 cup more in humid climates.)
Mix milk and yeast together. Let sit for 5 minutes, now add molasses, sea salt, and flour. I use my Kitchen Aid, mix with a bread hook for 5 minutes, scrape down bowl and knead for 10 more minutes. Allow to double in size covered, this usually take 2-3 hours in our home. Now break off soft ball size balls and fold over to make a nice smooth ball of dough. Place on Silpat lined baking sheet and let double in size once again, this usually take an hour or two. Preheat oven to 450' and bake for 30-40 minutes. The bowls should sound hollow when pecked on. With a knife cut a hole in top of bread and scoop out insides of bread, I save these to eat with the soup. Make sure you don't go through the bread bowl or it will leak. Fill with soup and enjoy!