cauldron bread bowls
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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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serves
8
prep time
35 Min
cook time
20 Min
method
Bake
Ingredients For cauldron bread bowls
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4 call purpose flour (up to 5 cups)
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1 crye flour
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3 tspquick-rise yeast
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3 tspsalt
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2 tspbaking cocoa
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2 cwater
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1/3 cmolasses
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1/4 cvegetable oil
How To Make cauldron bread bowls
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1In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
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2Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
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3Stir in enough remaining all-purpose flour to form a soft dough.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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