Recipe: Crusty Home-Style Bread Bowls

Judy, I found this recipe for bread bowls posted by Besty in October. It uses a bread machine, I don't know if you have one (I do not), however, I'm sending it your way. Hope it can be of help, or at least an inspiration.

CRUSTY HOME-STYLE BREAD BOWLS

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoon Fleischman's Bread Machine Yeast
1 egg yolk
1 tablespoon water

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 10-ounce pyrex custard cups. Place the cups unside 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 15-20 minutes or until slightly puffy. Heat the oven to 375 degrees. 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 bowls upright on a wire rack. Fill with beef stew, chicken a la king, chili or other thick soup or stew.