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.
Provided by Vicki Butts (lazyme)
Categories Savory Breads
Time 55m
Number Of Ingredients 8
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.
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