Homemade Bread Bowls

1. 1

   In a bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. 2

   Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two

3. 3

   and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

4. 4

   For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.