I found a recipe in Dough: Simple Contemporary Bread by Richard Bertinet.
This recipe comes from his olive dough section.
Preheat the oven to 475.
- Put 3 3/4 cups bread flour plus 2 T semolina flour in the large mixing bowl.
- Using your hands, rub in the yeast (1 1/2 tsp active dry yeast).
- Turn the mixer onto slow speed and add 2 tsp of salt, 5 T olive oil and 12 fluid oz. of water.
- Mix for 2 minutes on the slowest speed.
- Then up the speed one notch and mix for 6 minutes with the dough hook.
- Remove the dough from the mixer and shape it into a ball.
- Put it into a lightly floured bowl to rest for 30 minutes. Cover the bowl with a lint-free cloth towel.
Bake for 25 minutes.
Cool on the baking sheet for about 10 minutes. Then use a thin-bladed knife to loosen the bread from the bowl.
Cool on the rack until completely cool.
I'll post a picture tomorrow of the soup-filled bread bowl.
Addendum: I discovered that the bowls do not stay round unless they are stored on their bottoms. I put several in a Ziploc on their sides and they became oval bowls for my next soup meal!