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1
Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Or you can warm the milk & water how you prefer and bring egg to room temperature. Place in bread machine in accordance to your machine, or follow ingredients as I have listed.
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2
Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe.
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3
Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour.
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4
NOTE: I've come to find this recipe works best on dark pans rather than regular cookie sheets. It browns better on the bottom and gives the bowls a better dense texture to hold the fillings better.
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5
Once doubled, bake in pre-heated oven at 350u00b0 for 20-25 minutes. If you are a higher elevation, bake 325u00b0 for 15-20 minutes. Or until golden brown.
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6
Remove from pan and place on cooling rack.
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7
For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite chili, chowder, or stew.
