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Cauldron Bread Bowls

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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 128 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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.
  2. 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.
  3. 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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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by Astrocloud 
The bowls are too small to actually be used as bowls. I would double this recipe up for proper... MORE

 
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