{"id":4407,"date":"2015-11-12T05:00:28","date_gmt":"2015-11-12T12:00:28","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=4407"},"modified":"2015-11-23T08:02:22","modified_gmt":"2015-11-23T15:02:22","slug":"artisan-pumpkin-bread-bowls","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/artisan-pumpkin-bread-bowls\/","title":{"rendered":"Artisan Pumpkin Bread Bowls"},"content":{"rendered":"

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Are you with me on this one? \u00a0Does it really matter what’s in a bread bowl? \u00a0I’m not sure why, there is just something so rustic and romantic about them. \u00a0For the Fall holidays, Artisan Pumpkin Bread Bowls add some love to soups, dips, or even filled with eggs for a fun breakfast.<\/p>\n

Artisan Pumpkin Bread Bowls<\/h2>\n

I hosted a little girlfriend luncheon the other day and filled my pumpkins with Loaded Baked Potato Soup, (recipe coming soon), and it was yummy. \u00a0All I had to do was toss a pretty salad, and finish with a light dessert, for a smashing success. \u00a0Honestly, I wish you could have all been here for the ooohs and aaahs from my friends, “Look at these cute little pumpkin bowls!”<\/p>\n

Have you ever made no knead artisan breads before? \u00a0It’s the easiest bread you’ll ever make! \u00a0What is so wonderful is that the yeast does all the work. \u00a0I use a large food storage container<\/a>, love these, with pumpkin puree, water, salt, flour, yeast and a little pumpkin pie spice and then, just give it a quick mix with a Danish whisk<\/a> and leave it out and you will have the most soft, supple, sensual dough you’ve ever seen!<\/span><\/p>\n

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Now, for a perfectly crusty roll, this recipe will produce a dozen large Artisan Pumpkin Bread Bowls. I tuck the dough under to form a smooth top, and cut little slashes at the bottom so the pumpkins can expand. Then I place them on a greased and cornmeal covered cookie sheet. I like to dust the tops with a little flour and add a fat pretzel stem, although they do get crispy in the oven!<\/p>\n

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A quarter-size sheet pan<\/a> with 4 rolls fits perfectly into my toaster size confection oven<\/a>. I bake them at 425\u00b0, (with confection) or 450\u00b0 in a regular oven, for 16 to 18 minutes. Watch carefully your first time as some ovens vary greatly.<\/p>\n

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Cut the tops off, the lid of the pumpkin sort of, and then pull the soft bread out with your finger. \u00a0Save the bread as it’s great to dip in the hot soup.<\/p>\n

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Fill bowls with creamy hot soup, dip, eggs, or whatever your heart desires. \u00a0Serve and give thanks!<\/p>\n

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Artisan Pumpkin Bread Bowls<\/div>\n
<\/div>\n
Recipe Type<\/span>: Breads and Rolls<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
Cook time:
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