Bread Bowls

Directions

1. 1
   Measure warm water into large bowl and sprinkle in yeast.
2. 2
   Stir until dissolved.
3. 3
   Add salt, sugar, oil and 3 c flour; beat until smooth.
4. 4
   Add enough additional flour to make a stiff dough.
5. 5
   Turn out onto lightly floured board; knead until smooth and elastic, about ten to twelve minutes.
6. 6
   Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
7. 7
   Cover; let rise in warm place until doubled, about 1 hour.
8. 8
   Grease outside of 12, ten ounce custard cups or oven proof bowls of similar size.
9. 9
   Punch dough down and divide into 12 pieces.
10. 10
    Cover and let rest ten minutes.
11. 11
    Spread each piece into a circle about six inches in diameter.
12. 12
    Place over outside of bowl, working dough with hands until it fits.
13. 13
    Set bowls, dough side up, on greased baking sheet.
14. 14
    Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
15. 15
    Combine egg and milk; gently brush mixture on dough.
16. 16
    Bake at 400F for 15 minutes until golden brown.
17. 17
    Using potholders, carefully remove the bowls.
18. 18
    Set bread bowls open side up on baking pan and bake an additional five minutes.
19. 19
    Makes 12 servings.
20. 20
    For larger bowls, use oven proof bowls that are approximately 6 inches in diameter.
21. 21
    Divide dough into six portions.
22. 22
    Frozen bread dough may be used; a one pound loaf will yield two large or four small bowls.