French Bread for Soup Bowls

2 1/2 cup warm water
2 packages dry yeast
3 T. sugar
1 T. salt
5 T. oil
6 cups flour

In a large bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt oil and half of flour, beat well. Add remaining flour, stir well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon, allow to rest 10 minutes; stir down again, repeating this process 5 times.

Turn dough onto floured board: knead two or three times to coat with flour. Divide into 8 or 10 equal parts depending on size of bowl desired. Place in small (meat pot pie pans work best) foil pans. Allow to rise for 30 minutes. Bake at 400 for 25 to 30 minutes, or until lightly browned. Remove from pans. Slice small piece off the top, hollow our inside of bowl. Cool. For serving. Fill with soup, put lid on top, serve on plate. Eat the bowl with the soup or eat after with butter and jam.