Cheesy Bread Bowls

1 c. shredded cheese

3/4 c. hot water

1 pkg. Yeast (1 T.)

1/4 c. shortening or oil

2 T. Sugar

1 egg, separated

2 1/2 c. whole wheat flour

1 1/2 t. salt

1 T. water

Combine cheese, hot water, and yeast. Let sit. Add oil, sugar, salt, egg yolk, and 1 c. flour.

Beat for 3 min. Mix in remaining flour and mix another 7 min. Turn onto floured surface and

divide into 9 balls. Roll each into a 6 inch circle and form over upside-down well-oiled custard

cups placed on a baking sheet. Bowls work best if the dough just covers custard cups without

hanging over onto the baking sheet. Bake at 375 degrees for 10 min. Mix egg white and 1 T.

water and beat until frothy. Turn bowls upright and remove cups. Brush the inside and edges of

each bread bowl with egg white/water mixture. Bake another 10 minutes. Serve filled with your

favorite soup sprinkled with cheese or crackers.

From K. Hill