Bread Bowls by SusanD

posted by SusanD 10-27-98 2:57 PM

1 pkg active dry yeast (1T)
1 1/2 c lukewarm water (110 degrees)
1 egg, slightly beaten
2 T vegetable oil
About 5 1/2 cups Whole Wheat Hot Roll Mix
1 egg
1 T water

In a large bowl dissolve yeast in lukewarm water. When yeast bubbles, stir in beaten egg & oil.

Gradually stir in 3cups mix until blended. Add enough additional mix to make a stiff dough.

Turn out on a ligthtly floured surface. Knead until smooth, about 10 mins. adding additional flour to surface as needed.

Clean & grease bowl, place dough in greased bowl, turning to grease all sides.

Cover & let rise in a warm place until doubled in bulk, about 1 1/2 hrs.

While dough is rising, generously grease the outsides & bottoms of 8-10oz custard cups, set aside. Punch down dough.

Turn out on lightly floured surface. Knead about 5 times.

Divide dough into 8 equal pieces. Shape pieces of dough into smooth balls. Use a rolling pin to roll out 1 ball into a 6" circle.

Lay rolled out dough over 1 inverted & greased custard cup.

Preheat oven to 400.

Mold dough circle to cover cup. Repeat with the other balls of dough.

Arrange dough-covered custard cups on 2 ungreased baking sheets, about 2" apart. Let stand uncovered 10 mins.

Bake bowls 20 min. Beat egg with 1T water. Remove custard cups from oven,

Brush bread bowls with egg-water mixture.

Bake 5 mins longer. Remove from oven.

Turn right side up; remove custard cups. Brush inside of each bowl with egg-water mixture.

Bake 10 to 15 mins longer until lightly browned inside & outside.

Cool on wire rack.

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