Cauldron Bread Bowls

1. 1

   In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.

2. 2

   Heat water, molasses and oil to 120F-130F

3. 3

   Add to dry ingredients; beat until smooth.

4. 4

   Stir in enough remaining all-purpose flour to form a soft dough.

5. 5

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

6. 6

   Cover and let rest for 10 minutes.

7. 7

   Divide the dough into eight portions; shape each into a ball.

8. 8

   Place on greased baking sheets.

9. 9

   Cover and let rise in a warm place until doubled, about 20 minutes.

10. 10

    Bake at 375F for 20 minutes or until golden brown.

11. 11

    Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in.

12. 12

    shell (discard removed bread or save for another use).

13. 13

    Fill each bowl with about 1/2 cup chili.

14. 14

    Serve bread tops on the side if desired.

* Per serving · 4 servings · Values may vary.

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