Cheese and Herb Bread Bowls

Cheese and Herb Bread Bowls
2 cups lukewarm water (90-95 degrees)
2 1/4 ounce packages of active dry yeast
2 tablespoons light brown sugar
1 cup grated Romano and Parmesan cheeses
2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
1/2 teaspoon garlic powder
2 tablespoons melted butter (not hot)
4 1/2 cups all-purpose flour
1 1/2 teaspoon olive oil
1 large egg, well beaten
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper. Grease the outsides of eight, 8- to 10-ounce flat bottomed, heatproof custard dishes.
Pour water into a large mixing bowl. Add yeast and brown sugar, stirring until dissolved. Rest at room temperature for 5 minutes.
In a small bowl, combine cheeses, salt and spices. Add to yeast mixture and mix with a wooden spoon until combined. Add melted butter and 2 cups of flour. Stir by hand until smooth. Continue adding the flour 1/2 cup at a time, stirring well after each addition. If batter becomes stiff, mix in remaining flour by hand.
Grease large mixing bowl with olive oil. Add dough and turn to coat with oil. Cover and let rise in a warm place for 45 minutes or until doubled in size.
Punch dough down. Using serrated knife cut into 8 pieces. Round into balls and allow to rest for 2 minutes. Stretch dough into 7- to 8-inch disks and mold onto the greased custard cups. Cover with plastic and let rise for 20-25 minutes, until light and puffy. Brush with the egg wash and bake for 20-25 minutes, until deep golden brown. Cool 10 minutes. Use serrated knife to loosen bread from cups. If crisper crust is desired, bake bowls at 350 for 10 minutes.
Serves eight.
Baker's hint: For larger bread bowls, use a 2 1/2-cup heatproof dishes. Cut dough into four portions and bake for 40 minutes.
Nutrition values per serving: 360 calories, 8g fat, 58 g carbohydrates, 1 g fiber, 13g protein, 45 mg cholesterol, 713 mg sodium.