Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 2 cups of the flour; beat until smooth. Add enough flour to make a stiff dough.
2.
Turn out onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place dough in bowl that has been lightly coated with nonstick spray turning dough to grease top. Cover; let rise in warm place until double, about 1 hour
3.
Generously grease the outside of 6 custard cups.
4.
Punch dough down; divide into 6 pieces. Cover and let rest 10 minutes.
5.
Spread each piece into a circle and place over outside of custard cup. Set bowls, dough side up, on backing sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until double, about 30 minutes.
6.
Preheat oven to 400. Combine egg and milk; gently brush mixture on dough
7.
Bake at 400 for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on backing pan, bake 5 minutes.
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