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Parmesan Bread Bowls



Dissolve yeast in warm water in small bowl.
Stir in sugar; set aside.
Mix flour, baking powder, salt and cheese in large bowl.
Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs.
Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface.
Knead about 1 minute or until smooth.
Cover and let rise in warm place 10 minutes.
Heat oven to 375 degrees F.
Grease outsides of six 10-ounce custard cups.
Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
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 to curl under edges of cups.
) Bake 18 to 22 minutes or until golden brown.
Carefully lift bread bowls from custard cups--custard cups and bread will be hot.
Cool bread bowls upright on wire rack.