Fill their tummies
Penguin bread bowl recipe
Yields 2 large or 4 small penguin bread bowls
- 1-1/8 cups water
- 2 tablespoons molasses
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1-1/2 cups rye flour
- 3 tablespoons packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons bread machine yeast
- 2 tablespoons butter
- Black food coloring, optional (for brushing tops of rolls)
- Cream cheese
- Chocolate chips
- Carrot triangles
Make dough and form balls
Place ingredients in the pan of a bread machine. Select the basic/dough cycle and press start. When dough is done mixing and rising, remove from bread machine. Split into 2 or 4, evenly-sized balls and place on a baking sheet lined with parchment paper.
Shape into eggs and bake
Shape each dough ball into a teardrop or egg shape. Cover with a dish towel and let the dough rest and rise again for 15-20 minutes. Preheat oven to 350 degrees F. Bake at 350 degrees for 20-25 minutes.
Brush baked bread with butter
Remove from oven and brush the tops with butter. If you’d like to make them darker, add black food coloring to the butter before brushing.
Hollow out bread
Allow rolls to cool before cutting out centers. With a serrated knife, cut a circle into the loaf and hollow out the center area for soup.
Make eyes, beaks and fill it up!
To make eyes, pipe circles of cream cheese, add a chocolate chip (upside down) and pipe another small dot of cream cheese. For the nose, attach a triangle-shaped carrot with another dollop of cream cheese. Fill penguin bread bowl with desired soup. White soup looks great!