1

package regular or quick active dry yeast

1/4

cup

warm water (105°F to 115°F)

2

Tbs

sugar

3

cups

all-purpose flour

3

tsp

baking powder

3/4

tsp

salt

1/2

cup

fresh grated Parmesan cheese

1/4

cup

shortening

1

cup

buttermilk or half & half

1

Dissolve yeast in warm water in small bowl. Stir in sugar; set aside

2

Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.

3

Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.

4

Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups ( ramekins ) . Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. 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 to curl under edges of cups.)

5

Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.