PUMPKIN BREAD BOWLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin Bread Bowls image

Rising right out of the CT 'pumpkin patch" are these easy edible bowls shaped just like jack-o'-lanterns. To create them, our home economists thawed and molded store-bought frozen bread dough. You can do the same or start from scratch with your favorite bread recipe. Then, after the bowls have baked, fill them with chili or soup.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 8 bowls.

Number Of Ingredients 3

2 loaves (1 pound each) frozen bread dough, thawed
1 large egg, beaten
1 tablespoon water

Steps:

  • Cut a 1/2-in. slice off each loaf to make pumpkin stems; cover and refrigerate until baking time. Cut remainder of each loaf into 4 pieces and form each into a smooth ball. Place on 2 greased baking sheets; cover with lightly greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes. Divide reserved dough slices into fourths; shape each piece into a stem. Using the tip of a sharp knife, push a stem into the top of each bun. Combine egg and water; gently brush over dough. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks. Slice off tops and hollow out inside of bowls. Discard removed bread or save for another use. Fill bowls with chili, soup or stew.

Nutrition Facts :

Lwanga Brighton
[email protected]


Chantel Hebler
[email protected]


ALL MASTE with SWABIWAL
[email protected]


Yamaha Riasat
[email protected]


Nova Caine
[email protected]