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Ingredients
| all-purpose flour (unsifted): 4 cups |
| light rye flour: 1 cup |
| instant yeast: 1 Tbl |
| salt: 1 Tbl |
| unsweetened cocoa powder (sifted): 2 tsp |
| water: 2 cups |
| molasses: 1/3 cup |
| vegetable oil: 1/4 cup |
Cauldron Bread Bowls
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
Directions
- In a mixing bowl, combine 4 cups all-purpose flour, rey flour, yeast, salt and cocoa. Heat water, molasses and oil to 120 degrees F-130 degrees F. 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 degrees F 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.