Panera-Style Bread Bowls // Restless Chipotle

 Ingredients

1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or parchment. 13.Let rise about 15 minutes. 14.Preheat the oven to 500F while the dough is rising. 15.When dough balls have risen cut an X in the top of each with a sharp knife. 16.Beat the egg with 1 teaspoon of water and brush gently over the dough. 17.Bake the rolls for 2 minutes, turn the temperature down to 425F and bake for 10 to 15 mote minutes, or until an insta-read thermometer reads 195 to 200F when inserted in the center. 18.Let cool completely. 19.Slice a thin layer off crust off the top. 20.Pull out the bread, leaving a ½-inch wall all the way around and on the bottom. 21.Italian Bread Bowls are ready to be used however you want to use them.