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Cauldron Bread Bowls

 Cauldron Bread Bowls
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.
8 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

  • 4 to 5 cups King Arthur Unbleached 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

2 of 2

Cauldron Bread Bowls (continued)

Directions (continued)

  • the side if desired.
  • Yield: 8 bread bowls.
Nutritional 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.