Rustic bread cups

Ingredients for 6 servings:

• 1,500 g dough (ready-made farmer’s bread dough)
• cornstarch
• Flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for serving thicker soups and stews

We use teacups as baking pans. Grease them with a little oil, especially the edges. Form the bread dough into balls, making sure there are no cracks on the surfaces. You’ll need as much dough per bread cup as the volume of the cups used as baking pans, so for 250 ml cups, 250 grams of dough. Rub the balls liberally with cornstarch, place them in the cups, cover, and let rise until the dough bulges out of the cup. Cut a 1-2 cm deep cut along the edge of the cup with a sharp knife. This will control where the loaves will “pop,” namely exactly where they will eventually meet. Bake them, including the cups, in an oven preheated to 240°C for 15 minutes. Then tip the dough balls out of the cups, place them on a baking sheet, spray with water, and bake for about 20 minutes. Let cool on a wire rack, cut off the tops, and carefully hollow out the bread balls with a tablespoon, leaving a wall thickness of about 5 mm. Press the dough into the insides with your fingers, then bake uncovered for another 5 minutes. Tip: You can let the removed dough dry and then make breadcrumbs: Use them as a rustic coating or to thicken soups and sauces.