Bread bowls

You can use any bread recipe you want.  I usually use this simple one:
 
 Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) 
 water.  Add one cup of all purpose flour and one cup of wheat flour.  
 Mix until smooth.
 
 Keep adding flour (alternating all purpose and wheat) and mixing until 
 very hard to mix. (about 2-3 cups)  Turn out on a floured board.  
 
 Knead until flour is smooth and not sticky - you will need to add more 
 flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose 
 and whole wheat.
 
 Roll the kneaded dough into a ball.  Put in a lightly oiled bowl and 
 turn to coat the whole surface with oil.  Cover and let rise in a warm 
 place until doubles (1 to 1 1/2 hours).  Then punch down.  Let rest 10 
 minutes.  Divide into 4-6 smaller balls, and put them on cookie sheets.  
 Flatten the balls into disks and let rise for about another hour.  
 
 If desired, brush with egg white (I usually don't) Cook at 375 for 40-50 
 minutes.  Bread should sound hollow when thumped.  Remove from oven and 
 let cool.
 
 Here's the tricky part.  You will have 4-6 round loaves.  Cut a circle 
 out of the top of each loaf, and remove that piece of crust.  You will 
 have a thick crust bread with a circle of exposed softer bread.  Smush 
 down the inner part (you can scoop out the bread if you want to, but I 
 prefer to leave the bread to soak up the gravy).
 
 This works great for stews and chili.  If you don't let the circles rise 
 you should get flatter loaves for 'trenchers', but I haven't tried it 
 yet.