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1 cup water
Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.
Grease the OUTSIDES of six 10-ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7" circle on a lightly floured surface.
Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly puffy.
Heat the oven to 375°F. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful - both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack.
Notes:
Posted by Joyce R.
Nutritional Info Per Serving: N/A
3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Barbara Berner says: The bread bowl recipe can now be considered TNT. The bread itself is easy to make and tasty, and most definitely holds soup. It was tried with both a vegetable soup and split pea soup. Next time I make them I will try to make the bowls bigger and thinner, as using the recipe as written results in too much bread to soup ratio. All I need to find is a bigger mold than the custard cups.