Post by chief_cook2 on Apr 15, 2003 14:32:40 GMT -6
4 Points Per Bowl
1 c. water
2 3/4 cs. bread flour
1 tbsp. sugar
1 tsp. salt
1 1/2 tsps. quick active dry yeast or bread machine yeast
1 egg yolk
1 tbsp. water
Measure carefully, placing all ingredients except egg yolk and 1 Tbsp water in 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 min on lightly floured surface. Grease outsides of six 10 oz custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 min or until slightly puffy. Heat oven to 375ºF. Mix egg yolk and 1 Tbsp water; brush gently over bread bowls. Bake 18 - 22 min or until golden brown.
Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack.
Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup.
Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad.
1 Bread Bowl (according to cookbook): WW Points: 4
Cal 204, Total Fat 2g, Sat Fat 0g, Carb 50g, Fib 2g, Pro 7g, Sod 360mg, CFF 20%