Dissolve the active dry yeast in the warm water and let it stand for about 5 minutes, until foamy. Stir in the sugar, salt, oil, and approximately 3 cups of the flour.

Add the remaining flour gradually, mixing until a soft dough forms. The dough should feel slightly tacky but should not be overly sticky.

Knead the dough by hand for 6–8 minutes, or use a dough hook until it becomes smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for approximately 1 hour, until doubled.

Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a smooth, tight ball and arrange the balls on greased or parchment-lined baking sheets.

Cover the shaped dough and let it rise for about 30 minutes. Bake at 400°F for 20–25 minutes, until the loaves are golden brown and sound hollow when tapped.

Cool the loaves on a wire rack before cutting a round from the top of each one. Remove the center while leaving a sturdy shell about 1/2 inch thick, then fill with soup shortly before serving.