Cauldron Bread Bowls

Cauldron Bread Bowls

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
cocoa, dry powder, unsweetened
water, bottled, generic
molasses
oil, olive, salad or cooking

Directions:
In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
Heat water, molasses and oil to 120F-130F
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 375F 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.