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Crusty Home-Style Bread Bowls ABM

1 cup water
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons 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 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 15-20 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.

Fill with beef stew, chicken a la king, chili or other thick soup
or stew.


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