Real Recipes From Real Home Cooks ®

cauldron bread bowls

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

Quick-rise yeast cuts the preparation time of this make-ahead bread. Hollow out the large rye rolls and fill them in with Bewitching Chili ( ) or the dip of your choice for chips or veggies. From Taste of Home Test Kitchen. Halloween Food & Fun 2003.

serves 8
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For cauldron bread bowls

  • 4 c
    all purpose flour (up to 5 cups)
  • 1 c
    rye flour
  • 3 tsp
    quick-rise yeast
  • 3 tsp
  • 2 tsp
    baking cocoa
  • 2 c
  • 1/3 c
  • 1/4 c
    vegetable oil

How To Make cauldron bread bowls

  • 1
    In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
  • 2
    Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
  • 3
    Stir in enough remaining all-purpose flour to form a soft dough.
  • 4
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide the dough into eight portions; shape each into a ball.
  • 5
    Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375°F for 20 minutes or until golden brown.
  • 6
    Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each bowl with about 1/2 cup chili. Serve bread tops on the side if desired.

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