Crusty home-style bread bowls

6 Servings

Ingredients

Quantity Ingredient
1 cup Water
2¾ cup Gold Medal Better for Bread flour
1 tablespoon Sugar
1 teaspoon Salt
1½ teaspoon Fleischmann's bread machine yeast
1 Egg yolk
1 tablespoon Water

Directions

Recipe by: Published by Gold Medal From: IWarfield2@...

Date: Fri, 10 May 1996 10:13:27 -0400 Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups.

Cover and let rise in a warm place for 15-20 minutes or until slightly puffy.

Heat the oven to 375x. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful - both the bread and the custard cups will be very hot.

Cool the bread bowls upright on a wire rack.

Formatted for you by Ilene Warfield.

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