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Cauldron Bread Bowls Recipe

Photo by: Taste of Home

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.

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8 Servings
Prep: 15 min. + rising Bake: 20 min.

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

Directions

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. Yield: 8 bread bowls.

Nutrition Facts: 1 serving (1 each) equals 375 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 892 mg sodium, 68 g carbohydrate, 4 g fiber, 8 g protein.

Cauldron Bread Bowls published in Quick Cooking September/October 2001, p17

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