Italian Bread Bowls

0 Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand )
18 Stir it up to blend with the paddle attachment in place.
2 Add sugar, and 1 cup flour to the yeast mixture and mix.
20 Add dressing mix and 2 more cups of flour.
3 Beat well.
19 Add the flour 1 cup at a time until a soft and sticky dough forms.
4 Remove the paddle attachment and add the dough hook.
5 Knead for 5 minutes by machine or about 8 minutes by hand.
23 Turn out on a lightly floured surface and knead gently a minute or two if you've used the mixer to knead.
6 Oil a large bowl with olive oil or other light oil. Add the dough to the greased bowl, oil the top, and cover with a tea towel.
7 Let rise in a warm place until doubled - about 30 minutes.
8 Punch dough down (deflate) and divide it into 6 equal pieces.
9 Shape each into a round ball and place on a baking sheet covered with silpat or parchment paper.
11 The second rise is much shorter than the first. It probably will only need to rise about 15 minutes or so.
12 Preheat the oven to 500F while the dough rises.
21 When dough balls have risen cut an X in the top of each with a sharp knife.
22 Beat the egg with 1 teaspoon of water and brush gently over each dough ball.
13 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.
14 Let cool completely.
15 Slice a thin layer off crust off the top.
16 Pull out the bread, leaving a 1/2-inch wall all the way around and on the bottom.
17 Italian Bread Bowls are ready to be used however you want to use them.