Instructions: 1) In the large bowl of an electric mixer, mix 2 cups of flour, sugar, salt and yeast. Add butter.

2. Pour in the hot water and beat 2 minutes at medium speed, scraping bowls occasionally with a rubber spatula. Add the egg and 1 1/2 cups more flour, or enough to make a thick batter. When smooth, beat 2 minutes longer at high speed.

3. With a spoon, gradually stir in just enough of the remaining flour to make a soft dough.

4. turn out the dough onto a well floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth and elastic, adding only as much flour as needed to prevent dough from sticking.

5. shape dough into a ball, cover with bowl turned upside down, and let stand for 20 minutes.

6. uncover dough, punch down, then cut and shape as desired. Cover shaped rolls loosely with plastic wrap and refrigerate for 24 hours.

7. heat oven to 400 degrees F. Remove rolls from refrigerator and let stand 10 minutes at room temperature.

8. Bake at 10 to 15 minutes or until golden brown.

9. Cool rolls on wire racks.

the book gives various illustrations to make Parker house rolls, bowknots, crescents and such but not soup bowls. I take small aluminum pie pans & spray well with Pam (no, not an employee, I just think it works), I shape a small handful of dough into a ball and place it in the pie pan to rise. Sometimes I allow it to rise overnight in the fridge, sometimes I let them rise outside of the fridge for about an hour before I bake them. I bake them in a 400 degree oven for about 17-20 minutes, or until they are browned on the top. Let them cool in the pie pan. Remove the bread bowl from the pan and place on a dish. Using a small sharp knife, cut a circle in top of the bead, pointing the knife towards the center so the chunk of bread you take out resembles a diamond setting - pointy at the bottom, round at the top. Fill the bowl with chili or soup or stew, serving the chunk of bread on the side.

theres a variation I have to admit I have never used but sounds intriguing. First you roll the dough out until its about an inch thick. You cut a circle to fit the _outside_ of the pan. Spray/grease the _outside_ pie pan carefully and drape the dough over it. Bake at 400 degrees for about 10-15 minutes or until golden brown.

I have also placed these items in my bread machine in the order the Zo calls for them & produced a great dough to use later.

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