Bread Bowls

Modified from Light and Tasty

***needs a bread maker (if you don't have one, I'm sure you can hand make the dough...probably be better, but I'm inherently lazy about things like this.)

1 cup 3 tbsp water

2 tbsp olive/vegetable oil

1/4 cup Parmesan cheese

1 tsp sugar

1 tsp salt

3 cups flour

2 1/2 tsp active dry yeast

Have bread maker make dough using dough function on the machine. If you don't have that function, you can stop it before it bakes. When done, turn the dough out on a floured surface and divide into fourths. Shape each into a bowl (now when I tried this I could a mess, I'm just going to form balls next time). Cover and rise in a warm place until doubled (about 30 minutes). I put it in my oven on warm.

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool. Cut top 1/4 and hollow out bottom, leaving a shell (again I had a mess, but it still tasted great and I managed to get bowls out of it that we actually used). Fill with stew and use leftover bread for dipping or whatever you want (recommend potato chowder on this page!).

Makes 4 bowls.