Bread Bowls Recipe

Ingredients

• 4-4 1/2 C. (500-550 g) flour
• 1 T. yeast
• 1 1/2 C. (375 ml) warm milk
• 1 T. sugar
• 1 tsp. salt
• 2 C. (250 g) shredded cheddar, Gouda or Provolone cheese
• 1 egg yolk
• 1 T. water

Instructions

1. Combine yeast with 2 C. (250 g) flour. Add the warm milk, sugar, and salt. Stir in the cheese. Beat well.
2. Stir in the rest of the flour, kneading on a floured board when the dough gets stiff. Let rise until double (1 1/2 - 2 hours).
3. Grease the OUTSIDE of 8 ovenproof custard cups or bowls (I use Corelle bowls.)
4. Punch down dough and divide into 8 equal pieces. Roll each piece into a circle (the size will vary depending on the size bowl you use). Fit over the cups or bowl.
5. Place bowls on a cookie sheet; bake at 375ÂF (190° C) for 10 minutes.
6. Remove from oven and turn the bowls right-side up. Bake 5 minutes more.
7. Gently remove the bread from the cup/bowl, using a knife to loosen any edges that stick.
8. Brush the inside of each bowl with a mixture of the egg yolk and water beaten together. Bake 5 minutes more until the bowls are golden brown.