CopyCat Bread Bowls

Let's Cook

1. Step 1.

   Measure the warm water into a large bowl. Sprinkle the yeast over the water and stir until it dissolves completely, then let it sit for about 5 minutes until the mixture looks foamy—this confirms the yeast is active.

2. Step 2.

   Add the salt, sugar, oil, and 3 cups of flour to the yeast mixture. Beat with a wooden spoon or sturdy spatula until the batter is smooth and well combined, scraping down the sides of the bowl as needed.

3. Step 3.

   Add enough additional flour, about 1/2 cup at a time, stirring after each addition, until the dough pulls away from the sides of the bowl and forms a stiff, slightly tacky mass. You may need 1 to 2 cups more, depending on humidity.

4. Step 4.

   Turn the dough out onto a lightly floured board or countertop. Knead it by pushing with the heel of your hand, folding it over, and turning it, until the dough is smooth, elastic, and springs back when poked, about 10 to 12 minutes. Add flour sparingly if it sticks, but keep the dough on the stiff side.

5. Step 5.

   Lightly coat a large bowl with nonstick spray. Place the kneaded dough in the bowl and turn it once so the top is greased. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in bulk, about 1 hour. While the dough rises, grease the outsides of 12 ten-ounce custard cups or oven-proof bowls of similar size and set them aside.

6. Step 6.

   Punch down the risen dough to deflate it, then divide it into 12 equal pieces. Cover the pieces with a towel and let them rest for 10 minutes to relax the gluten, making them easier to shape.

7. Step 7.

   While the dough rests, lightly coat a baking sheet with nonstick spray. After resting, take one piece of dough and spread or roll it into a circle about 6 inches in diameter. Drape the circle over the outside of a greased bowl, working it gently with your hands until it fits snugly and evenly covers the bowl, smoothing out any thick spots. Repeat with the remaining dough pieces and bowls.

8. Step 8.

   Place the dough-covered bowls, dough side up, on the prepared baking sheet. Cover them loosely with plastic wrap and let them rise in a warm place until the dough is doubled and puffy, about 30 minutes. While they rise, combine the egg and milk in a small bowl and whisk until well blended.

9. Step 9.

   Preheat the oven to 400 degrees Fahrenheit. Just before baking, gently brush the egg-milk mixture over the risen dough, taking care not to deflate it. Bake for 15 minutes, or until the bread bowls are golden brown and sound hollow when tapped.

10. Step 10.

    Using potholders, carefully remove the hot bowls from the bread by twisting them slightly and lifting them out. Set the bread bowls open side up on the baking sheet and return them to the oven to bake for 5 more minutes, until the insides are dry and lightly toasted. Let cool completely before filling.