Cauldron Bread Bowls

• 4 cups all-purpose flour (up to 5 cups)
• 1 cup rye flour
• 3 teaspoons fast rise yeast
• 3 teaspoons salt
• 2 teaspoons baking cocoa
• 2 cups water
• 13 cup molasses
• 14 cup vegetable oil

1. In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
2. Heat water, molasses and oil to 120F-130F
3. Add to dry ingredients; beat until smooth.
4. Stir in enough remaining all-purpose flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Cover and let rest for 10 minutes.
7. Divide the dough into eight portions; shape each into a ball.
8. Place on greased baking sheets.
9. Cover and let rise in a warm place until doubled, about 20 minutes.
10. Bake at 375F for 20 minutes or until golden brown.
11. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in.
12. shell (discard removed bread or save for another use).
13. Fill each bowl with about 1/2 cup chili.
14. Serve bread tops on the side if desired.

allpurpose, rye flour, fast rise yeast, salt, baking cocoa, water, molasses, vegetable oil

Taken from www.food.com/recipe/cauldron-bread-bowls-465277 (may not work)