Combine 2 C. flour and yeast.
Heat together milk, sugar and salt jus till warm.
Add warm liquid to flour mix. Along with cheese.
Beat at low speed with mixer 1/2 minute scrapping bowl constantly. Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minuets)
Let rise till double.
Punch down; divide into 8 portions. Shape each into a smooth ball. Cover; let rest 10 minutes.
For each bowl, roll a ball of dough into a 6-inch circle.
Fit dough circles over the bottoms of 8 well-greased
5-inch foil tart tins or 10-ounce custard cups. Arrange on baking sheet.
Bake 375º for 10 minutes. (If dough begins to puff up, press down gently with pot holder) Remove from oven, with a narrow metal spatula, carefully, remove bread from pans; invert right side up on baking sheet.
Brush inside of bowls and rim with mixture of egg yolks and water.
Bake 5 minutes; invert bowls and bake 4 minutes longer to brown edges.
Cool on wire racks. Before serving chili; reheat bowls on a baking sheet, covered with foil, in a 350º
oven. 5-10 minuets