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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Quick-rise yeast cuts the preparation time of this make-ahead bread. Hollow out the large rye rolls and fill with Bewitching Chili or dip of your choice for chips or veggies. Ingredients:
4 to 5 cups king arthur unbleached 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 |
Directions:
1. In a bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa. Heat water, molasses and oil to 120°-130°. 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 baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375° for 20 minutes or until golden brown.
3. 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. Yield: 8 bread bowls.
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