# Components:
→ Bread Bowl
01 - 4 cups bread flour
02 - 1 packet (0.25 oz) instant dry yeast
03 - 1 ½ teaspoons salt
04 - 1 tablespoon sugar
05 - 1 ¼ cups warm water
06 - 2 tablespoons olive oil
07 - 1 egg, for egg wash
08 - 8 pretzel sticks or thin breadsticks
09 - 2 black olives
→ Tomato Soup Dip
10 - 2 tablespoons olive oil
11 - 1 medium onion, chopped
12 - 2 cloves garlic, minced
13 - 28 ounces canned crushed tomatoes
14 - 2 cups vegetable broth
15 - 1 tablespoon tomato paste
16 - 1 teaspoon dried basil
17 - ½ teaspoon dried oregano
18 - ½ teaspoon sugar
19 - ½ cup heavy cream
20 - Salt and pepper to taste
# Method:
01 - Combine bread flour, dry yeast, salt, and sugar in a large mixing bowl. Pour in warm water and olive oil; mix until a dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for 1 hour until doubled.
03 - Preheat oven to 400°F. Punch down the dough. Shape one large ball for the body, a smaller ball for the head, and eight thin ropes for legs or use pretzel sticks. Arrange on a lined baking sheet and attach legs to the body.
04 - Brush dough surfaces with beaten egg. Bake for 25 to 30 minutes until golden brown.
05 - Allow bread to cool briefly. Carefully hollow out the spider body to form a bowl, leaving a sturdy crust.
06 - In a large saucepan, heat olive oil over medium. Sauté onion for 5 minutes until translucent. Stir in garlic for 1 minute.
07 - Add crushed tomatoes, vegetable broth, tomato paste, dried basil, oregano, and sugar. Simmer for 15 minutes.
08 - Stir in heavy cream and season with salt and pepper. Blend until smooth if preferred.
09 - Fill the hollowed bread bowl with hot soup. Place the head next to the body and add black olive slices for eyes. Serve immediately for dipping.
