1 pk Active dry or rapidrise
-yeast
2 tb Sugar
1/4 c Warm water
1/4 c Shortening
3 c All purpose flour
3 ts Baking powder
3/4 ts Salt
1 c Buttermilk(approx)
Dissolve yeast and sugar in warm water. Cut shortening into flour, baking
powder and salt with pastry blender in large bowl until mixture resembles
fine crumbs. Stir in yeast mixture and just enough buttermilk until dough
leaves side of bowl and forms ball. Turn dough onto lightly floured
surface; gently roll in flour to coat. Knead about 1 minute or until
smooth. Cover and let rest 10 minutes. Heat oven to 375F. Grease outsides
of 6 – 10 oz custard cups ( I greased upside down large muffin tins) Place
cups upside down on ungreasd jelly roll pan. 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 dough to curl under edges of cups.)
Bake 18 to 20 minutes or until golden brown. Carefully lift bread bowls
from custard cups – both will be hot so be carefull. Cool breadbowls
upright on wire rack.
Yields
6 Servings