2½ cups of warm water
2 packages of active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6½ to 7½ cups of bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until double, about 1 hour.
Grease outside of 12 10-oz. custard cups or oven-proof containers of a similar size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 5 inches in diameter. (For larger bread bowls, use 6-inch diameter oven-proof bowls. Divide dough into six portions.)
Place dough over outside of bowl, working with hands until dough fits. Set bowls, dough side up, on baking sheet coated with nonstick spray. Cover loosely with plastic wrap; let rise in warm place until double, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400°F for 12 to 15 minutes, until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes.
Note: Frozen bread dough can also be used. A one-pound loaf will make two large bread bowls or four small bread bowls.
Protein 8 g
Carbohydrates 57 g
Total Fat 3 g
Fiber 2 g
Submitted by: Wheat Foods Council