Bread Machine Crusty Homemade Bread Bowls

 

1

cup water

2 3/4

cups Gold Medal® Better for Bread™ flour

1

tablespoon sugar

1

teaspoon salt

1 1/2

teaspoons bread machine or quick active dry yeast

1

egg yolk

1

tablespoon water

• 1 Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer.
• 2 Select Dough/Manual cycle. Do not use delay cycle.
• 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• 4 Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.
• 5 Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack.