Instructions

• Begin by combining the warm water, sugar or honey, and active dry yeast in a mixing bowl. Allow the mixture to sit for about 5 to 10 minutes until it becomes frothy.
• Once the yeast is activated, gradually add the unbleached all-purpose flour to the mixture. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
• Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
• Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal pieces and shape each piece into a ball.
• Place the shaped dough balls on a baking sheet lined with parchment paper. Cover them with a towel again and let them rise for another 30-45 minutes.
• While the dough is rising, preheat your oven to 425°F (220°C).
• Once the dough has risen, make a shallow cut on the top of each ball with a sharp knife. Bake in the preheated oven for about 20-25 minutes or until the tops are golden brown.
• Allow the bread bowls to cool slightly before using. Once cool enough to handle, use a serrated knife to cut a circle in the top of each bowl.