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Cheese Bread Bowls Recipe

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This recipe for Cheese Bread Bowls, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Monday, October 20, 2008


4-4 1/2 C. flour
1 package yeast
1 1/2 C. milk
1 Tbsp. sugar
1 Tsp. salt
2 C. shredded American Cheese (8-ounces)
1 egg yolk
1 Tbsp. water

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 375 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 350
oven. 5-10 minuets

Number Of Servings:
Number Of Servings:
8 bowls




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