1 1/2 cups hot water 1/2 tablespoon rapid-rise yeast combined with 2 tablespoons oil and 2 tablespoons sugar 4 cups plus additional flour for bread


Blend warm water, oil, sugar, salt, yeast, and 2 cups of flour in a large basin or the bowl of a stand mixer. Half of the remaining flour should be added at a time until the dough becomes smooth, draws away from the bowl's sides.



The dough must be kneaded until elastic and silky. Allow to rise in a heated, greased bowl for approximately one hour, or until doubled in volume.


After utilizing a gentle press, portion the dough into six equal portions. Place each block of dough on a baking sheet lined with parchment paper or grease.


Using a sharp knife, indent the surface of each dough disk with an x. Cover loosely with a kitchen towel and allow to rise in a warm location for 30–45 minutes, or until doubled in size.


Cut a circle from the top of each bread bowl prior to serving, and then hollow out the interior to form the bowl. Soup should be ladled hot into a dish and served immediately.

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