Introduction: Pumpkin Bowl
1 loaf Rhodes™ Wheat or White Bread dough, thawed but still cold
1 egg, beaten
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.