Cauldron Bread Bowls

Cauldron Bread Bowls

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
35 Min
Cook:
20 Min
Method:
Bake

Ingredients

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

How to Make Cauldron Bread Bowls

Step-by-Step

  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.

Printable Recipe Card

About Cauldron Bread Bowls

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



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