cauldron bread bowls
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 ( http://www.justapinch.com/recipes/soup/chili/bewitching-chili.html ) or the dip of your choice for chips or veggies. From Taste of Home Test Kitchen. Halloween Food & Fun 2003.
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prep time
35 Min
cook time
20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 cups all purpose flour (up to 5 cups)
- 1 cup rye flour
- 3 teaspoons quick-rise yeast
- 3 teaspoons salt
- 2 teaspoons baking cocoa
- 2 cups water
- 1/3 cup molasses
- 1/4 cup vegetable oil
How To Make cauldron bread bowls
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Step 1In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
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Step 2Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
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Step 3Stir in enough remaining all-purpose flour to form a soft dough.
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Step 4Turn 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.
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Step 5Place 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.
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Step 6Cut 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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