Easy Bread Bowls

 

1

loaf (1 pound) frozen bread dough, thawed

1

tablespoon olive or vegetable oil

1

teaspoon dried basil leaves

1/2

teaspoon garlic salt

• 1 Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
• 2 Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
• 3 Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
• 4 To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.