½ Tablespoon Yeast (I used Red Star Quick-Rise Yeast)
3¼ Cups unbleached all-purpose flour
Instructions
Add yeast to large mixing bowl, next add warm water to activate the yeast.
Add flour & salt to the large mixing bowl & stir all the ingredients together.
The bread should be just a little sticky but not too much, if it's really sticky & wet add a little extra flour, if the dough is super dry then add a little more water (sometimes I have to add a little extra water to mine).
Cover the bowl but not airtight (I placed a clean kitchen towel over the top of the bowl) & let it rise for 2 hours.
After 2 hours place the dough onto a well floured surface.
Divide dough into 3 equal parts.
Shape the dough by picking it up & using your hands to fold the edge of the dough under until you have a round loaf shape with smooth edges. Place onto a greased cookie sheet.
Using a serrated knife cut an mark on the top of the loaf so the top doesn't crack while its baking (See picture above).
Let it rise for 40 more minutes.
Preheat oven to 450 degrees BUT first place a metal 9x13 inch pan onto the bottom rack of your oven (*WARNING*: Do Not use glass, it can explode or shatter!) Or use a rimmed metal cookie sheet.
When the oven is preheated place cookie sheet with bread onto the middle rack of your oven then quickly add 1 cup of water to the bottom 9x13 pan you have on the bottom rack. This pan is used to create a steam in the oven while the bread bakes, in the end it will make your bread have a nice hard crusty texture on the outside but still be soft inside.
Bake for 14-16 minutes or until the top & bottom are a nice golden brown color.
Remove from oven & let it cool completely, then use a knife to cut out the middle, be careful not to cut the bottom, scoop out, then enjoy with your favorite soup!
Recipe by THE SEMISWEET SISTERS at https://www.thesemisweetsisters.com/2017/02/16/homemade-bread-bowls-4-ingredients/