1 cup water
2 3/4 cups 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
Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water into bread machine pan in the order recommended by the manufacturer.
Select dough/manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease outside of six 8-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into six equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outside of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.
Heat over to 375°. Mix egg yolk and 1 tablespoon water: brush generously 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 up right on wire rack.
*1 Bread Bowl: 204 calories (20 calories from fat); 2 g fat (0g saturated); 35 mg cholesterol; 360 mg sodium; 50g carbohydrate (2g dietary fiber); 7g protein.
**Success Tip: When placing the dough circle over the cup, do not let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove.
Recipe Source: Betty Crocker’s Best Bread Machine Cookbook, page 190.