1 pk Dry yeast
2 c All purpose flour, divided
1 Jar (5 oz.) sharp process
-cheese spread
1/2 c Water
1/4 c Shortening
2 tb Sugar
3/4 ts Salt
1 Egg, beaten
1 Egg white
1 tb Water
Combine the yeast and 1 cup flour in a medium mixing bowl; set them aside.
Combine the cheese spread, water, shortening, sugar and salt in a small
saucepan; heat to 105 degrees to 115 degrees, stirring constantly. Add the
cheese mixture and 1 egg to yeast mixture; beat 30 seconds on low speed of
electric mixer, scraping sides of bowl. Beat three minutes on high speed.
Stir in remaining flour. Turn out on a lightly floured surface, and knead
the dough for 1 to 2 minutes. Divide the dough into 8 equal size balls. On
a lightly floured surface, roll each of the balls into a six inch circle.
Shape the dough circles over the bottoms of well greased 10 oz custard
cups. Place them om two greased baking sheets with dough side up. (The
dough should not touch the pan.) Bake them a t 375 degrees for 10 minutes.
Remove them from the oven and carefully remove the bread bowls from the
custard cups with a knife. Place bread right side up on baking sheets.
Combine the egg white amd water and beat them until frothy. Brush egg white
mixture over outside and inside of bread bowl. ( Do not brush outside
bottom. ) Bake 5 additional minutes or until inside is browned. Invert and
bake 5 additional minutes to brown edges. Serve warm. Yield: 8 bowls.
Spoon chili into bowls, and sprinkle on your favorite condiments such as
cheese, chopped scallions or lettuce.
Yields
8 Servings