Heat oven to 350 degrees F. Lightly grease baking sheets or line with parchment
paper. Grease the outsides of 8 (8- to 10-ounce) flat bottom, heatproof custard
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 for 10 minutes. Use serrated knife to loosen bread from cups. If crisper crust
is desired, bake bowls at 350 degrees F for 10 minutes.
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