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!
Brenda