Instructions: 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-inch 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 degrees. 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.

This recipe yields 6 bowls.

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