Cauldron Bread Bowls

• 4 to 5 cups all-purpose flour
• 1 cup rye flour
• 3 teaspoons quick-rise yeast
• 3 teaspoons salt
• 2 teaspoons baking cocoa
• 2 cups water
• 1/3 cup molasses
• 1/4 cup vegetable oil

1. In a bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa. Heat water, molasses and oil to 120u0b0-130u0b0. 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
3. . Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375u0b0 for 20 minutes or until golden brown.
4. 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.

flour, rye flour, yeast, salt, baking cocoa, water, molasses, vegetable oil

Taken from www.tasteofhome.com/recipes/cauldron-bread-bowls/ (may not work)