Instructions: Mix together whole wheat flour, 1/2 cup bread flour, sugar, salt and yeast in a large mixing bowl. Gradually add very warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Grease outsides of six 10 ounce 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 minutes or until slightly puffy.

Heat oven to 375F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 - 22 minutes 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, dont 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.

NOTES : I generously borrowed from several recipes in the archives to make these bread bowls last week. Many or most, cant remember which, of those recipes were for bread machines, so those of you who chose to not use them will appreciate these directions. The hardest part was finding the custard cups-I had to go to three different stores and didnt want a substitute.

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