Easy Bread Bowl

1 cup warm water
1 package ¼- oz. (2 ¼ teaspoons) yeast
1 tablespoon sugar
2 tablespoons vegetable oil
½ teaspoons salt
2 ½ – 3 cups all-purpose flour
Vegetable oil and Rosemary seasoning rub, optional

1. Place warm water in large bowl and sprinkle with yeast and 1 tablespoon sugar; stir to dissolve and let stand 5 minutes; mixture will begin to bubble.
2. Add vegetable oil, salt and 2 cups flour; mix well.
3. Add enough remaining flour to make a soft dough; knead about 6 minutes then place in greased bowl; turn dough over to grease top of dough.
4. Cover and let rise until dough is double in size; about 45 minutes.
5. Divide dough in six portions to make bread bowls.
6. Grease 10-ounce custard cups with shortening and turn upside down on baking sheet.
7. Roll each dough portion into a 6-inch circle and fit over each custard cup.
8. Brush dough with vegetable oil and sprinkle with rosemary seasoning salt if desired.
9. Cover and let rise for 20 minutes.
10. Bake at 350 degrees about 16 to 20 minutes or until golden brown.
11. Cool 5 minutes; remove bread bowl from custard cup.
12. To serve place bread bowl in a shallow soup bowl and fill with soup.

Makes 6 bread bowls

Nutritional Information per serving: one serving (110g)

Calories 266; Total Fat 5 g (1g sat fat); Cholesterol 0mg; Sodium 198mg;  Carbohydrate 50g; Protein 5g; Fiber 2g

See the recipe in action: Kansas Soybean Commission: Bread Bowls 1-23-23 (wibw.com)