Bread Soup Bowls
2/3 cup milk
1 egg
3 tablespoons margarine or butter — cut up
3 cups bread flour
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1/2 cup shredded cheese, such as cheddar, Swiss, or Monterey Jack
Add the first 7 ingredients to the machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, generously grease the outside of four (or six for 2 pound) 10-oz. custard cups or individual casseroles. Place, upside-down, on a greased large baking sheet(s), leaving 3 to 4 in. between cups. Divide 1-1/2 pound dough into 4 portions (divide the 2 pound dough into 6 portions).
On a lightly floured surface, roll each portion into a 12-in. x 6-in. rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within 1/2 in. of the edges.
Moisten edges; fold each rectangle in half to form a 6-in. square. Seal edges. Drape the dough squares over the greased cups, pressing lightly. Do not let rise. Bake in a 350′ oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire racks.
Yield: “4 bowls”
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