Place the yeast, warm water, olive oil and sugar in your stand mixer bowl and stir together with a spoon.

Add in half of the flour and mix together with a spatula or spoon. Place the dough hook on your stand mixer. On low speed, slowly add in the rest of the flour. Add the salt.

Once ingredients are well mixed, increase the speed to low-medium on your mixer and knead the dough until it is smooth and elastic. (about 5-7 minutes)

Remove the dough and lightly oil the mixing bowl. Place the dough ball back into the bowl, turning to coat.

Cover the bowl with a damp towel and let the dough rise until it is doubles in size. (about 40 minutes)

Remove the dough and cut into six equal portions. Make each portion into a ball, pulling tightly towards the bottom of the ball. Roll in between your hand and the counter to give it a nice round shape.

Cover your baking sheet with parchment paper and place the six dough balls onto the baking sheet. Using a sharp knife, make an “X” on the top center.

Cover with the damp towel and let them double in size. (about 30 minutes)

Preheat your oven to 400 degrees.

Take another baking sheet and fill it with one cup hot water.

Place the baking sheet with dough balls on the middle rack and the one with the water on the lower rack. Bake for 25 minutes, or until browned.

Remove from oven and rub bread bowls with butter using your hands or a fork.

Let them cool slightly before serving. Best served warm.

Cut out centers of the bread bowls and scoop out the bread. (Save the bread to dip in the chili or soup.) Fill with chili or thick soup, using extra bread to dip with.