Recipe by southern chef in louisiana
This is a pumpkin-shaped bread bowl, using frozen uncooked yeast bread. After baking, you can fill it full of stews or chowder. You eat the bread along with the stew.
Top Review by JoeyGirl
I'm writing this before trying it, but I'm so excited to find this recipe I had to write a comment! This is such a great idea that I'm using for my fall/pumpkin-themed party coming up. THANK YOU!
- 1 loaf rhodes whole wheat bread dough or 1 loaf white bread dough, thawed but still cold
- 1 egg, beaten
Directions See How It's Made
- Pinch off a small piece of dough to use for a stem. Form this into a cone shape. Set aside. Shape dough into a round ball. With a knife, slash the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections. Using your finger or a knife handle, press a deep hole into the top of the bowl down to the base. Insert the stem piece into the hole. Place on a sprayed baking sheet and brush with egg. Cover with plastic wrap ant let rise until double.
- Remove wrap and bake at 350°F 20-30 minutes. Let cool, then slice and scoop out the top of the pumpkin and fill with stew or soup. For 2 smaller pumpkin bowls, cut dough in half widthwise and follow instructions above.