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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a pumpkin-shaped bread bowl, using frozen uncooked yeast bread. After baking, you can fill it full of stews or chowder. You eat the bread along with the stew. Ingredients:
1 loaf rhodes whole wheat bread dough or 1 loaf white bread dough, thawed but still cold |
1 egg, beaten |
Directions:
1. Pinch off a small piece of dough to use for a stem. Form this into a cone shape. Set aside. Shape dough into a round ball. With a knife, slash the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections. Using your finger or a knife handle, press a deep hole into the top of the bowl down to the base. Insert the stem piece into the hole. Place on a sprayed baking sheet and brush with egg. Cover with plastic wrap ant let rise until double.
2. Remove wrap and bake at 350°F 20-30 minutes. Let cool, then slice and scoop out the top of the pumpkin and fill with stew or soup. For 2 smaller pumpkin bowls, cut dough in half widthwise and follow instructions above.
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