Bread bowls for soup
Description
The baking is simple and quick. To make bread bowls for soup, you'll need four ceramic salad bowls about 14 cm in diameter, as they will be used to shape the future soup bowls. You can serve any soup in these "dishes" without worrying that the bowl will become soggy—it will hold its shape firmly. Be sure to preheat the oven to 250 degrees so that the bowls set quickly at first and then bake through inside at a lower temperature. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the sifted wheat flour with semolina and salt. Add the pressed yeast and rub it into fine crumbs. Add the first-pressed olive oil and warm water, then knead the dough.
- 2
Step 2
2. Knead for 5-8 minutes (the dough should slightly stick to your hands). Place the dough in a bowl and cover it with plastic wrap for 40 minutes.
- 3
Step 3
3. Divide the dough into 4 parts and roll out into flatbreads. Place the flatbreads onto inverted salad bowls greased with vegetable oil, and let them rest at room temperature for 20 minutes.
- 4
Step 4
4. Place the salad bowls in a preheated oven at 250 degrees, then reduce the temperature to 200 degrees and bake for 30 minutes until lightly golden.
- 5
Step 5
5. Let the bowls cool for 10 minutes, then remove them from the salad plates.