First we prepare the bread. Prepare yeast from water (approx. 1.5 dcl), a teaspoon of sugar, a little flour and half a cube of yeast. Sift the flour, add 2 spoons of oil, cumin, the remaining sugar and salt and add the leavened yeast. Mix the dough together. If it is sticky, add a little flour. If, on the other hand, it is lumpy, add a little lukewarm water. Let the dough rise for about 30 minutes. When it has risen, we take it out and form loaves on a baking sheet. Brush them with egg mixed with milk before putting them in the oven. Place the bread in a heated oven and bake at 250°C for approximately 15 to 20 minutes. During the first phase, we bake bread with water lye. After 20 minutes, reduce the temperature to 180°C, remove the water and bake for another 30 minutes. To make sure that the bread is ready, tap it from the bottom side. If the sound is hollow, everything is done.

In the meantime, we will prepare goulash soup PRETO Radom according to the instructions.

Let the bread cool down. We cut off the top part and hollow out a place for the soup. The soup is served in a bread plate with the top of the bread cut off.

We thank Lukáš Sírovec @chlopvkuchni for preparing the recipe.