2 Tablespoons yeast
3 Cups warm water
2 Tablespoons Sugar
2 Teaspoons Salt
6 1/2 C to 7 1/2 C bread flour

2 Tablespoons yeast 3 Cup s warm water 2 Tablespoons Sugar 2 Teaspoons Salt 6 1/2 C to 7 1/2 C bread flour

In a small bowl, dissolve yeast in warm water. I usually let set about 10 minutes. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 500 degrees. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Bake 2 minutes. Reduce oven setting to 425 degrees. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool. Cut a thin slice off the top of the bread ball. Hollow out bottom half, leaving a 1/4 inch shell (discard removed break or save for another use, or snack on that while waiting).