Garlic Cheese Soup Bowl

This recipe will make 6 soup bowls:

Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water

Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning

You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)

Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)

Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.

Once doulbed glaze with:
2 egg whites
2 TBS. water

Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.

cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!

Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning