Bread Bowls

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups warm water (105f-115f)
• 2 (1/4 ounce) packages active dry yeast
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons oil
• 6 1/2-7 1/2 cups bread flour
• 1 egg, beaten
• 1 tablespoon milk

Recipe

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