5 1/2 to 6 C. all-purpose flour
2 T. sugar
2 envelopes rapid-rise yeast
1 1/2 tsp. salt
1 C. water
1 C. milk
2 T. butter or margarine

In a large bowl, combine 2 cups flour, sugar, undissolved
yeast and salt. Heat water, milk and butter until very
warm (120 to 130ºF). Gradually add to dry ingredients.
Beat two minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in enough remaining flour
to make a soft dough. Knead on lightly floured surface until
smooth and elastic, about eight to 10 minutes. Cover; let
rest 10 minutes.

Divide dough into four equal portions; shape each into a
ball. Place on greased baking sheets. Cover; let rise in
warm, draft-free place until doubled in size, about one hour.

With a sharp knife, make four quarter-inch-deep slashes in
crisscross fashion on top of loaves. Bake at 375ºF for 20
to 25 minutes or until done. Remove from baking sheets;
cool on wire rack.

Cut off one-third of loaf; hollow out loaf to form quarter-inch-
thick bowl. Fill bowl with soup.

B-man :wink: