Bread Soup Bowls

INGREDIENTS (makes 4 bowls)

2/3 cup milk

1 egg

3 T margarine or butter, cut up

3 cups bread flour

1 T sugar

3/4 t salt

1 t active dry or bread machine yeast

1/2 cup shredded cheese (swiss, cheddar, parmesan or monterey jack)

1) Put all ingredients in order in bread machine pan.

2) Select dough cycle. When done, remove from machine, punch down, cover and let rest 10 minutes.

3) Generously grease the outside of 4 custard cups, individual casserole dishes or small bowls. Place upside down on a greased, large cookie sheet, leave 4" between cups.

4) Divide dough into 4 portions, roll each into 12 X 6 " rectangle.

5) Sprinkle 2 T cheese onto half of each rectangle, to within 1/2" of the edges. Moisten edges, fold each rectangle in half to make a 6" square. Seal edges well.

6) Drape dough squares over greased cups, do NOT let rise.

7) Bake at 350 degrees 20-25 minutes or until golden brown. If necessary, cover with foil to prevent overbrowning.

8) Remove bread bowls from cups, cool on rack.

Best used to hold thicker soups or stews.