Rustic Bread Cups
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,500 douh (ready-made farmer`s bread douh)
- food starch
- Flour
Print Recipe
Pin Recipe Instructions
- We use tea cups as baking molds. Grease these with a little oil, especially the edges. Shape the bread dough into balls and make sure that there are no cracks on the surface.
- You need just as much dough per bread cup as the cups used as baking tins have volume, e.g. 250 grams of dough for 250 ml cups.
- Rub the balls vigorously with cornstarch, place in the cups, cover and let rise until the dough bulges out of the cup.
- Cut approx. 1 - 2 cm deep along the edge of the cup with a sharp knife. In this way we control where the loaves then burst, namely exactly at the later interface.
- Bake with the cups in the oven preheated to 240 ° C for 15 minutes. Then turn the dough balls out of the cups, place on the baking sheet, spray with water and bake for about 20 minutes.
- Allow to cool on a wire rack, cut off the lids and carefully scoop out the bread balls with a tablespoon so that a wall thickness of a good 5 mm remains. Press the dough on the inside with your fingers, then bake for another 5 minutes without the lid.
- Tip: The dough you have taken out can be left to dry and processed into crumbs: as a rustic breading or to thicken soups and sauces.
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