Bread bowls for soup

1. 

all-purpose flour / plain flour 1.1 lb (500 g) • fresh yeast 0.75 oz (20 g) • salt • water 1.4 cup (320 ml)

Break yeast into the flour, add a pinch of salt, oil, lukewarm water and knead the dough, let it rest in a warm place.

2. 

all-purpose flour / plain flour • sunflower oil

After leavening, tip the dough out on the board sprinkled with flour. Divide it into 8 same parts. Roll one part in a suitable round plate. Turn a glass bowl or a small baking dish upside down and spread it with oil.

3. 

Put the rolled plate over the bowl and press it well so that no air bubbles remain under. If necessary, stretch the dough to the bottom edge of the bowl. This is the way how to prepare the other parts of dough.

4. 

Place the bowls with the dough at the baking sheet and leave it rise for 10 minutes.

5. 

Then put the baking sheet in a preheated oven and bake at 735°F (390°C) F (390°F (200°C) C) for cca 25 minutes.

6. 

After baking take the bread bowls from the bowls on which they ware baked. You can store them in a closed container for 2-3 days. The bowls are hard. If you want them to be soft and warm, you canwarm them up, covered, in the microwave oven for 30 seconds before serving.

7. 

If you don't have enough bowls to bake all the bread bowls at once, you can use the cooled original bowls. You can also knead the dough for a longer time - it will not rise.