Creamy Tomato Soup in Homemade Bread Bowls

I made these for a luncheon my mother was having .  She filled the bread bowls with chili instead of creamy tomato soup.  These bread bowls are great for any hearty soup.

• 2 pkgs yeast  
• 3 c water, warm
• ½ t sugar
• 1 T salt  
• 1 ½ T sugar
• ½ stick butter, room temperature
• 6 c flour
• 2 c wheat flour
• 1 T olive oil
• 1 T milk
• 1 egg

In a medium bowl, whisk together the yeast, water and half teaspoon sugar and set aside. 

In a large bowl, stir together the salt, 1 ½ T sugar, butter, yeast mixture, and 2 cups flour and 2 cups wheat flour and mix to incorporate.   Add more flour, a cup at a time, until the dough forms.  You may not need all the flour.  Place dough on a floured board and knead for seven minutes. 

Place oil in a bowl, spreading up the sides with your hands.   Add the dough, then flip, ensuring all sides are greased.  Cover the bowl with plastic wrap and let it rise until doubled, about an hour.

Punch down the rough and divide it into 8 balls.  Press each ball with fingers and fold into a tight ball.  Make an a couple of slits into the dough on the top of the balls with a serrated knife.

In a small bowl, whisk the egg with milk and brush the tops of each dough ball.  Cover the rolls loosely with plastic wrap and rise for forty more minutes.

Preheat oven to 400 degrees.  Bake for about 30 minutes.

Cool on wire rake, cut a circle in the middle and hollow out.  Fill with your favorite hearty soup.

Cream of Tomato Soup

• 4 c tomato juice
• 2 c sun dried tomatoes, in oil drained
• 2 c half and half
• 2 c heavy cream
• salt and pepper to taste
• 2 t fresh thyme, minced

Puree tomato juice and tomatoes in a food processor.  Pour contents into a medium pan and bring to a boil over medium high heat.   Lower to medium heat and add the half and half, heavy cream and seasonings.  Cook for ten minutes, stirring occasionally.  Serve with cubes of bread, removed to make bowl, in soup.  Enjoy!