Best Cauldron Bread Bowls Recipes

CAULDRON BREAD BOWLS

Cauldron Bread Bowls image

Quick-rise yeast cuts the preparation time of this make-ahead bread. Hollow out the large rye rolls and fill with Bewitching Chili or dip of your choice for chips or veggies.

Provided by Taste of Home

Time 35m

Yield 8 bread bowls.

Number Of Ingredients 8

Ingredients

4 to 5 cups all-purpose flour
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

Steps:

In a bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa. Heat water, molasses and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. 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. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375° for 20 minutes or until golden brown., 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.

Nutrition Facts : Calories 375 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 892mg sodium, Carbohydrate 68g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

CAULDRON BREAD BOWLS

Cauldron Bread Bowls image

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.

Provided by Vicki Butts (lazyme)

Categories Savory Breads

Time 55m

Number Of Ingredients 8

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

Steps:

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.