Cauldron Of Chili With Spider Breads Recipes

CAULDRON BREAD BOWLS

Cauldron Bread Bowls image

Quick-rise yeast cuts the preparation time of this make-ahead bread. Hollow out the large rye rolls and fill them in with Bewitching Chili ( http://www.justapinch.com/recipes/soup/chili/bewitching-chili.html ) or the dip of your choice for chips or veggies. From Taste of Home Test Kitchen. Halloween Food & Fun 2003.

Provided by Vicki Butts (lazyme)

Time 55m

Number Of Ingredients 8

Ingredients

4 c all purpose flour (up to 5 cups)
1 c rye flour
3 tsp quick-rise yeast
3 tsp salt
2 tsp baking cocoa
2 c water
1/3 c molasses
1/4 c vegetable oil

Steps:

1. In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
2. Heat water, molasses and oil to 120°F-130°F. Add to dry ingredients; beat until smooth.
3. Stir in enough remaining all-purpose flour to form a soft dough.
4. 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.
5. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375°F for 20 minutes or until golden brown.
6. 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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