Yield: 6 Servings
|1 pack||Active dry or rapidrise yeast|
|¼ cup||Warm water|
|3 cups||All purpose flour|
|3 teaspoons||Baking powder|
Dissolve yeast and sugar in warm water. Cut shortening into flour, baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in yeast mixture and just enough buttermilk until dough leaves side of bowl and forms ball. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 1 minute or until smooth. Cover and let rest 10 minutes. Heat oven to 375F. Grease outsides of 6 - 10 oz custard cups ( I greased upside down large muffin tins) Place cups upside down on ungreasd jelly roll pan. Divide dough into 6 equal parts. Pat or roll each part into 7 inch circle. Shape dough circles over outsides of custard cups.(do not allow dough to curl under edges of cups.) Bake 18 to 20 minutes or until golden brown. Carefully lift bread bowls from custard cups - both will be hot so be carefull. Cool breadbowls upright on wire rack.
Posted to MC-Recipe Digest V1 #458 by sewin <hammer@...> on Jan 30, 1997.