Ingredients:1/2 cup warm water
1/2 cup warm milk (I used soy)
1 egg
2 tablespoons margarine
1 teaspoon salt
1/4 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
cornmeal, for baking pan
Directions:
Beat the egg and place along with milk and water in microwave container. Microwave for 40 seconds on high. Pour in bread machine in accordance to your machine, or follow ingredients as I have listed. Add remaining ingredients and set on dough cycle. This is a 1.5 pound recipe. Once cycle is complete, take out dough to a floured surface & cut into 4 equal sizes. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in non-drafty area for about an hour. Once doubled, bake in pre-heated oven at 350º for 20-25 minutes. If you are a higher elevation, bake 325º for 15-20 minutes. Or until golden brown. Remove from pan and place on cooling rack. 6 For the bowls, cut a thin layer across top and hollow out to about 1/4-1/2 inch in thickness. Fill with your favorite soup, dip or pasta. (Pictured is Slow Cooker "Mexican Chicken" turned into soup)
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