Bread Bowls from Frozen Dough

By CheeseDiva

These bread bowls will keep, in an air-tight container, for up to 3 days. You may need to soften them by heating them for about 20 seconds in the microwave.
You will have some extra egg leftover after brushing the dough balls. If you double this recipe, DO NOT double the beaten egg! 1 egg is enough to brush 6 dough balls.

Ingredients

• 1 (1-pound) loaf frozen bread dough, thawed but still cold
• 1 egg, beaten

Preparation

Step 1

Line baking sheet with parchment paper or silicone baking mat.
Slice thawed dough into 3 equal pieces, and roll each piece into a tight ball.
Place dough balls 4-inches apart on prepared baking sheet, and brush with egg. Spray large piece of plastic wrap with nonstick cooking spray, and lightly cover plastic rap over dough. Let dough rise in warm place until double in size, about 2-3 hours.
Carefully remove plastic wrap and bake at 350 degrees F for 25 minutes, or until golden brown. Cool bread on wire rack until just warm.
With knife at an angle, slice top off bread. Compress sides and bottom of bread to form a well. Fill with your favorite soup, stew, chili, or dip. Serve.