Line a baking sheet with parchment paper and set aside.
Slice the loaf of thawed bread dough into three even pieces.
Roll each piece into a ball.
Place each ball of bread dough on the baking sheet with enough space between each ball so there is room for the bread to rise and expand.
Cover with plastic wrap and set aside for the bread dough balls to double in size; about 1 to 2 hours. You can also loosely cover the dough with a clean linen dishtowel.
Once the bread dough balls have doubled in size, carefully remove the plastic wrap.
Brush the bread dough balls with the beaten egg.
Bake in a preheated 350 degree oven for about 25 minutes or until the bread dough balls are golden brown.
Cool on a wire rack for about 15 minutes.
Using a knife at a angle, slice the top off the bread bowl. Gently remove a good portion of the bread dough to make room for the soup.
Fill with your favorite soup, stew, chili or even dip and serve.
Notes
HOW TO DEFROST FROZEN BREAD DOUGH
Remove one loaf of frozen bread dough from the freezer and place on a baking tray or dish in refrigerator over night.
Make sure you wrap the dough with plastic wrap.
You can use the microwave to help defrost the frozen bread dough, but be careful and watch it closely so you don’t overheat the yeast.
Using the defrost setting, place the frozen loaf of bread dough on a microwave safe plate for 2 ½ minutes. Turn the loaf over and microwave for another 2 ½ minutes. Dough should be thawed but still cold to touch.
Let the dough sit for about 5 minutes before cutting into sections to shape for the bread bowls.