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["In a large bowl, let yeast dissolve in the warm water until creamy, about 5 minutes.", "Add the rest of the ingredients - by hand, mixer or bread machine - and knead till you've created a smooth dough.", "Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.", "Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.", "Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425u00b0F.", "Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.", "Before serving, cut off the ""lid"" of the bread and carefully hollow out the bread bowl (pulling out as much of the interior bread as you like), reserving pieces to be used as toasted seasoned croutons for your soup, or tuck them away for a later use like fresh bread crumbs.", "Delicious!!!!"]
