Bread and Soup for Dinner

| 2/25/2011 11:31:52 AM

Tags: homemade broth, soup broth, cooking skills, bread, baking, Sue Van Slooten,

soup and breadAs promised from my last blog, here’s the soup recipe (keep in mind quantity is all relative). You will need a large pot, like a stock pot, preferably with lid. This is preliminary, as it will lead into my favourite subject:  Bread. It’s always good to have a little soup with your bread. 

Place turkey carcass or ham bone in pot, and cover with water. Place lid, if it will fit, over the carcass. Add herbs, salt, and pepper to your taste (1/2 half teaspoon of each rosemary, thyme, savory, marjoram or whatever you like works well). Bring to a boil, and simmer for one to two hours. After your allotted cooking time is up, remove carcass/bone and feel free to pick off the remaining meat, which is added back to the soup. Discard carcass/bone. If you want to make the broth into soup now, add your preferred vegetables (carrots, celery, onion, and for the turkey, maybe some noodles). Simmer a little longer or, alternatively, add during the last hour of your cooking time. The hambone really cries out for some dried split peas, either yellow as the Dutch like, or green: rinsed, about 1pound of beans to 3 quarts of broth, which can be added at the beginning of your simmering. In either case, don’t forget the bay leaf. If the pea soup gets too thick, just add more broth or water. If it’s too thin, just wait a while; it often thickens after cooling, and, in fact, tastes better the next day. Adjust for salt and pepper to your taste again. If you are not making soup right away and wish to freeze it, let it cool, then ladle into freezer containers and freeze. It will keep for several months in the freezer. Just defrost a day or two in your refrigerator, where it will help your fridge stay cool! Either soup should serve about 10.

Now for the real meat of the subject: Bread. It’s great food. Here goes:

My Basic Loaf

1/2 cup milk
1 tbsp. sugar
1 tbsp. butter
1 tsp. salt
1/2 cup warm water
1/2 tbsp. active dry yeast
2 1/2 cup all purpose flour

In 1-cup glass measuring cup, heat milk, sugar, salt and butter (I do this in 15 second intervals) in microwave, until butter is melted.  (It can also be done on the stove.)  It should reach at least 120 degrees Fahrenheit on a candy thermometer, or feel nice and warm on your hand, but not hot.  

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