Recipe - Crusty Home-Style Bread Bowls

1 cup Water
2 Three fourths cup Gold Medal Better for Bread
flour
1 tablespoon Sugar
1 teaspoon Salt
1 One half teaspoon Fleischmann's bread machine
yeast
1 Egg yolk
1 tablespoon Water

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

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 10ounce 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 1520 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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