To make these bread bowls without a bread machine:

1. Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, you can use a regular large mixing bowl. Whisk the ingredients together. Cover the bowl with a towel and allow the mixture to sit for 5 minutes. The mixture should be frothy and foamy after 5 minutes.
2. If you do not have a mixer, you can mix it by hand in this step. With the stand mixer running on low speed, add the cheese, garlic, sugar, salt, and 2 cups of flour. Beat on low speed for 1 minute, then add the remaining 1 cup of flour. Beat on low speed for 5-6 minutes. The dough should be thick yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.
3. Turn the dough out onto a lightly floured surface and form into a ball. Then place the dough into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl – remove the dough, grease it with nonstick spray or olive oil, and put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. 
4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
5. Divide the dough into 4 even pieces and form each into a ball and place them on a greased baking sheet. Cover and let rise in a warm place until doubled - about 30-45 minutes.
6. Bake at 400°F for 18-23 minutes or until the bread is golden brown. Allow the bowls to cool completely before serving.

To serve:

• Cut off the top portion of the bread. Carefully hollow out the bowl leaving a 1/4-inch shell. Fill the bowl with soup.