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In a mixing bowl, whisk together the flour, salt, sugar.
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Make a well in the middle and pour in the yeast.
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Add the water on top of the yeast. When the yeast starts to bubble, use the dough hook of the mixer to knead the ingredients into a smooth dough.
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Sprinkle the dough mass with flour, place in a bowl, cover with a dishcloth and stow in a warm place for 40 minutes
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Line a baking sheet with parchment paper.
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Turn the dough out onto a lightly floured surface and knead for a few minutes.
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Divide the dough into four equal pieces (use a kitchen scale if you have one).
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Shape the pieces into rounds and place them on the baking sheet.
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Stow in a warm place for 15 minutes.
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Preheat the oven to 400 degrees F.
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Place the bread in the oven and bake for 15 minutes. Reduce the heat to 350 degrees F and bake for another 25 minutes, until the loaves turn golden brown.
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Remove from the oven and transfer the loaves of bread to a wire rack to cool.
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Use a serrated knife to slice the tops off of the bread. Pull out the soft centers and discard or save to repurpose into bread crumbs or for another recipe.
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Fill the bread with soup and serve.