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Ingredientes
- 1 c. water
- 2 3/4 c. bread flour
- 1 Tbsp. sugar
- 1 tsp salt
- 1 1/2 tsp bread machine yeast
- 1 x egg yolk
- 1 Tbsp. water
Direcciones
- Measure carefully, placing all ingredients EXCEPT egg yolk and 1 Tbsp. of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.
- Grease the OUTSIDES of six 10-oz pyrex custard c.. Place the c. upside down on an ungreased cookie sheet. Divide the dough into 6 equal pcs. Pat or possibly roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard c.. Don't allow the dough to curl under the edges of the custard c.. Cover and let rise in a hot place for 15 to 20 min or possibly till slightly puffy.
- Heat the oven to 375 degrees. Mix the egg yolk and 1 Tbsp. of water; brush gently over the bread bowls. Bake for 18 to 22 min, or possibly till the bread bowls are golden. Carefully lift the bread bowls off the custard c.. Be VERY careful - both the bread and the custard c. will be very warm. Cold the bread bowls upright on a wire rack.
- This recipe yields 6 bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 391mg | 16% |
| Potassium 83mg | 2% |
| Total Carbs 48.02g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.29g | 2% |
| Protein 7.91g | 13% |
