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1
Measure warm water into large bowl and sprinkle in yeast.
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2
Stir until dissolved.
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3
Add salt, sugar, oil and 3 c flour; beat until smooth.
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4
Add enough additional flour to make a stiff dough.
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5
Turn out onto lightly floured board; knead until smooth and elastic, about ten to twelve minutes.
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6
Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
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7
Cover; let rise in warm place until doubled, about 1 hour.
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8
Grease outside of 12, ten ounce custard cups or oven proof bowls of similar size.
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9
Punch dough down and divide into 12 pieces.
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10
Cover and let rest ten minutes.
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11
Spread each piece into a circle about six inches in diameter.
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12
Place over outside of bowl, working dough with hands until it fits.
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13
Set bowls, dough side up, on greased baking sheet.
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14
Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
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15
Combine egg and milk; gently brush mixture on dough.
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16
Bake at 400F for 15 minutes until golden brown.
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17
Using potholders, carefully remove the bowls.
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18
Set bread bowls open side up on baking pan and bake an additional five minutes.
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19
For larger bowls, use oven proof bowls that are approximately 6 inches in diameter.
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20
Divide dough into six portions.
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21
Frozen bread dough may be used; a one pound loaf will yield two large or four small bowls.
