Bread Bowls

Total Time: 1 hr 18 mins Preparation Time: 40 mins Cook Time: 38 mins

Ingredients

• Servings: 5
• 1 (1/4 ounce) package active dry yeast
• 2 tablespoons sugar
• 3/4 cup water (105 f to 115 f)
• 3 cups bisquick reduced-fat baking mix

Recipe

• 1 dissolve yeast and sugar in warm water in large bowl.
• 2 stir in bisquick mix until dough leaves side of bowl and forms a ball.
• 3 turn dough onto surface lightly dusted with bisquick mix; gently roll in bisquick mix to coat.
• 4 knead about 1 minute or until smooth.
• 5 cover and let rise 10 minutes.
• 6 heat oven to 375ºf.
• 7 grease outsides of five 10-ounce (large) custard cups.
• 8 place cups upside down on large ungreased cookie sheet.
• 9 divide dough into 5 equal parts.
• 10 pat or roll each part into 7-inch circle.
• 11 shape circles over outsides of custard cups (eo not curl dough under edges of cups).
• 12 bake 15 to 18 minutes or until golden brown.
• 13 tap custard cups to loosen bread bowls.
• 14 cool 3 minutes; carefully lift bread bowls off custard cups (custard cups and bread will be hot).
• 15 cool bread bowls upright on wire rack.
• 16 make chicken caesar salad and fill bread bowls as directed.