Cauldron Bread Bowls

SUBMITTED BY: Taste of Home Test Kitchen

"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
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 cups all-purpose flour
1 cup rye flour
1 tablespoon 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 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.