Printable | Taste of Home

Cauldron Bread Bowls

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

In a mixing 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;

Printed from tasteofhome.com Jul 6, 2008

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Cauldron Bread Bowls cont.

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.