Home Bread-Bakers v096.n058.6

Bread Bowls

dz895@cleveland.Freenet.Edu (Brenda Moran)
Sun, 17 Nov 1996 08:18:27 -0500 (EST)
1 Cup Warm Water
2 3/4 Cups Bread Flour
1 TBSP Sugar
1 tsp Salt
1 1/2 tsp Yeast
1 egg yoke (no white)
1 TBSP Water

Use Dough Cycle on ABM.  After it is compete (usually 1 1/2 hours)
divide dough into 6 equal portions.  Pat out on floured surface
into 7" (inch) circle.

Grease outside of 6 10 oz custard dishes.  Lay open end down on
ungreased cookie sheet.  Wrap cough over outside of each custard cup,
not allowing dough to curl under edge of cup.  Dover & let rise for
30 mins.

Bake in 375 oven (preheated).  

Mix egg yoke & TNSP of water in cup & brush gently over each
bread bowl before baking.  Bake at 375 for 18-22 minutes or intul
golden brown.  Gentle remove bread bowls from custard cups & cool
on wire rack for 5 mins before filling.

Great with chili, soups, stews, even salads!