What better way to enjoy a delicious meal of soup, chowder, stew, or chili than in a homemade bread bowl? Learn how to make a soft, yet sturdy pumpkin bread bowl easily with frozen dough. With this amazing recipe you'll serve your soup or dip in style.
Course Appetizer, Bread, Brunch, Dinner, Lunch
Keyword Appetizers, baking, Breads, Dinner, fall recipes, frozen dough, homemade bread, Make Ahead, Rolls, Bread
Prep Time 15minutes
Cook Time 30minutes
rising time 3hours
Total Time 3hours45minutes
Thaw bread following directions on bag, or see section "How to Defrost Frozen Dough" above.
For larger bread bowls, divide each loaf of dough in half. For medium sized bread bowls, divide into thirds. Smooth the small piece of dough into a ball, stretching the top and tucking the dough under. Do this two to three times, then firmly pinch the underside of the bread dough.
Cut 3 strings of cotton string or twine (the kind you use to tie up roasts) to about 18” long. Lay them on the baking sheet in a wheel spoke pattern.
Place the smooth pumpkin bread dough balls right in the center of the twine. Do this for each of the bread dough balls, without the strings overlapping subsequent balls.
Cover the dough balls with plastic wrap sprayed with cooking oil on the side that faces the dough. Let rise until double in a warm, draft free location for 2-3 hours.
Preheat oven to 350º.Remove plastic wrap. Lift the twine up, spreading it evenly to imitate pumpkin sections. Tie the twine together about 3” above the top of the dough. Let the tied string rest on the top of the dough ball. Carefully trim excess string.
Using a fork and small bowl, mix the egg until completely blended together. Brush the egg all over the top and sides of the dough.Bake for 25 minutes, until the pumpkin bread bowl is golden brown.
Let cool for at least an hour and gently remove the twine. To complete the look of a pumpkin, poke a hole in the top of the pumpkin and insert parsley stalks or leafy celery tops as pumpkin stalks.
To cut bread bowls, use a serrated knife with a sharp point. Hold the tip facing down at a 45º angle and cut a circle around the widest part of the bread bowl. Using your fingers, lift the top off. To make room inside the bowl, run your fingers inside flattening excess bread.