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Cauldron Bread Bowls
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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; 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |