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Mon, Oct 28 2013 post by Shirla

Pumpkin Bowl

Brew a cauldron of stew, soup, or chilli, served in a golden pumpkin bowl complete with a stemmed jack-o-lantern lid.

Rhodes Pumpkin Bowls

I love the fall and all that comes with it, the changing leaves, the holiday celebrations, and the drop in the temperature.  When the temperature drops it means…back to soups and all things warm and tasty.  I can’t think of a better way to serve your favorite soup, chili, or stew, then in a pumpkin bowl.  In fact this pumpkin bowl is so elegant, it looks like you spent hours, when in fact it takes only minutes.  Here’s how.

 

Ingredients:

1 loaf Rhodes Wheat or White Bread dough, thawed but still cold

1 egg, beaten

aCut off a small piece of dough to use for a stem and set aside.  You can either make one pumpkin bowl or two from a loaf of bread.  I chose to make two, so I cut the loaf in half widthwise and then cut off a small piece of dough from each end for the stem.

 

 

aShape the remaining dough into a round ball.  (While my dough was round, it was a little flat.  I think that next time I will try to get it as round as possible before I make the cuts in the sides.)

 

 

aWith a knife, cut the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections. 

 

 

aUsing the handle of a wooden spoon, poke a deep hole into the top of the bowl down to the base.  When you do this, don’t be afraid to slightly “stir” the spoon a bit to make the hole a bit bigger.  You will find that when you take the spoon out the hole wants to fill back in quickly.  I ended up “stirring” with my spoon then I put my finger in to hold it open so I had space to put in the stem.

 

 

aShape the cut off piece into a cone and insert the small end into the hole.  Originally I had rolled my stem a bit too long.  So I just folded it in half and made a smaller cone shape.  It worked out great, and it made a fabulous looking pumpkin stem.

 

 

aPlace on a sprayed baking sheet and brush with egg.

 

 

aCover with plastic wrap and let rise until double.

Remove wrap and bake at 350°F 20-30 minutes.

 

 

aLet cool, then cut off the top.  Hollow out the pumpkin and fill with your favorite stew, dip, chili or soup.

 

Print

Pumpkin Bread Bowl

Servings: 6 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 20-30 min

Brew a cauldron of stew, soup, or chilli, served in a golden pumpkin bowl complete with a stemmed jack-o-lantern lid.

Pumpkin Bread Bowl
3.3 / 5  (6 votes, 1 review )

Ingredients

1 loaf Rhodes Wheat or White Bread dough, thawed but still cold
1 egg, beaten

Instructions

Cut off a small piece of dough to use for a stem and set aside.

Shape remaining dough into a round 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 brush with egg. Cover with plastic wrap and 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 and follow instructions above.

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