Activate yeast mixture:

In the stand mixer bowl, mix warm water with sugar until dissolved. Dust yeast on top and let rest 5-10 minutes until foamy.

Whisk dry ingredients:

Whisk flour and salt together in another bowl.

Mix dough with hook:

Fit the dough hook onto the mixer. Slowly incorporate the flour mixture into the yeast mixture on low speed until a shaggy dough comes together.

Knead until smooth:

Knead on medium-low for 5-7 minutes until the dough is smooth and springy.

Proof until doubled:

Transfer dough to a bowl brushed with oil, cover with a damp towel, and let proof in a warm spot for 1-1.5 hours until doubled.

Divide and shape rounds:

Deflate the dough and flip onto a lightly floured surface. Split into 6 equal pieces and form into rounds.

Second rise:

Allow the formed dough to rise for 30-45 minutes.

Bake bread bowls:

Heat oven to 375°F (190°C). Bake the bread bowls 15-20 minutes until golden and they sound hollow when tapped on the bottom.

Cool before serving:

Let cool before cutting and serving.