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Pumpkin Bread Bowls
Truly an impressive way to serve soup!
1/2 cup milk
1/2 cup water
2 tablespoons butter OR margarine
1/4 cup sugar
1 teaspoon salt
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
1 cup canned solid pack pumpkin
2-1/2 cups bread flour
2 to 2-1/2 cups whole wheat flour
Heat milk, 1/2 cup water, butter, sugar and salt until butter is melted. Cool to between 100° to 110°F. Dissolve yeast in 1/4 cup warm water in a large mixing bowl. Stir in milk mixture, pumpkin and 1 cup of each flour. Beat until smooth. Mix in remaining bread flour and enough whole wheat flour to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic about 6 to 8 minutes. Place in greased bowl; turn greased side up. Cover and let rise in a warm, draft-free place about 1-1/2 hours.
Punch down dough. Divide into six portions; form each into a flattened ball. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 400°F for 15 minutes.
To serve: Cut off the top of each bowl and hollow out the center. Fill with a favorite soup or chili.
Recipe Note: If desired, use the center portion of each bowl for bread crumbs, OR, cut into cubes and toast for croutons.