Combine 1/2 cup of warm water, the yeast and 1/2 tsp sugar. Let the mixture sit for 5-10 minutes until nice and bubbly.

Add the bubbly yeast and all other ingredients to the bowl of a stand mixer. Using the dough hook, combine the ingredients. Once 'dough' has formed, turn the mixer's speed up a little and let the mixer knead for 5 minutes. The dough will be very sticky.

If rising traditionally, let the dough rise covered for a total of 1 hour, punching down the dough every 15 minutes.

If utilizing the Instant Pot, Pour 1 Tbsp of oil into the instant pot. Place the dough into the Instant Pot and push the yogurt button, adjust it to the normal setting. Roll the dough in oil so it will not stick. 

The dough will now rise for 30 minutes. Punch down the dough every 10 minutes. At the 30 minute mark, turn the dough out onto a floured surface.

Divide the dough into 6-8 equal sections. Roll each section into a large ball and arrange on a silicone lined baking sheet. You may do an egg white wash at this point if desired.

Preheat the oven to 455°. Let the dough balls rise while the oven is preheating.

Bake at 450° for 10 minutes. Without taking the bread out, turn the oven down to 375° and bake for an additional 20 minutes.

Remove from oven and let cool before cutting the tops of the bread bowl off, removing the inside of the bread and filling with soup.