Dissolve yeast and sugar in the 1/2 cup warm water and set aside.
In an electric mixer with a dough hook, combine 3 cups flour, 2 cups hot water, the canola oil, and salt. Mix on low until combined.
Add yeast mixture to flour mixture and mix until combined.
While mixing on low speed, slowly add in the remaining 3 cups of flour, stopping the mixer and scraping down the sides as needed.
When the flour is incorporated, turn the dough out on a floured surface and knead until the dough is smooth and not sticky. If the dough is sticky, add a little more flour and knead until just incorporated.
Cover, and let rise in a warm place for 15 minutes. Punch dough down and gently knead. Let rise and knead 2 more times.
After the third rise and knead, separate the dough into 6 parts. Shape each part into a round loaf and place on a baking sheet. Cover loosely and let rise for 15 minutes more. Bake immediately after rising.
Bake at 375 degrees for 20-25 minutes, until the crust is golden and the bread sounds hollow when tapped. Cool on wire racks.
After the loaves are completely cool, carefully cut a circle out of the top of each loaf. With your fingers, gently scrape the bread out of the inside of the loaf, leaving a hollow bowl. Fill with hot soup or chili and serve immediately.