Pumpkin Bread Bowl
Prep Time: 20 min.
Bake Time: 20-30 min.
Brew a cauldron of stew, soup, or chili, served in a golden pumpkin bowl complete with a stemmed jack-o-lantern lid.
1 loaf Rhodes White Bread dough, 12 Rhodes Yeast Dinner Rolls, or 8 Rhodes Texas Rolls, thawed but still cold
Cut off a small piece of dough to use for a stem and set aside.
Shape remaining dough into a ball. With a knife, cut the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections. Using the handle of a wooden spoon, poke a deep hole into the top of the bowl down to the base.
Shape the cut off piece into a cone and insert the small end into the hole.
Place on a sprayed baking sheet and cover with sprayed plastic wrap. Let rise until double.
Remove wrap and bake at 350°F 20-30 minutes. Let cool, then cut off the top. Hollow out the pumpkin and fill with your favorite stew, dip, chili or soup. For 2 smaller pumpkin bowls, cut loaf in half widthwise, use 6 dinner rolls or 4 Texas rolls and follow instructions above.