Cauldron Bread Bowls Recipe

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Cauldron Bread Bowls

Vicki Butts (lazyme)


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 ( Bewitching Chili ) or the dip of your choice for chips or veggies.

From Taste of Home Test Kitchen. Halloween Food & Fun 2003.

☆☆☆☆☆ 0 votes
35 Min
20 Min


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


1In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
2Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
3Stir in enough remaining all-purpose flour to form a soft dough.
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.
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.
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.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: American
Hashtag: #halloween