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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This sounds like a fun way to serve individual soups, chili, or dips. Ingredients:
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 |
1/3 cup molasses |
1/4 cup vegetable oil |
Directions:
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
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 375°F for 20 minutes or until golden brown.
11. 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).
12. Fill each bowl with about 1/2 cup chili.
13. Serve bread tops on the side if desired.
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