Bread Bowl
2 ½ Tbsp of rapid rise yeast
2 ¼ cups warm water
2 tsp sugar
3 tsp kosher salt
1 stick butter, melted
6 ½ cups bread flour
Cornmeal
Egg white
Add yeast to warm water and allow to bloom for 10 minutes.
In a large mixing bowl add sugar, salt, melted butter and water/yeast mixture
and combine. Add dough hook to mixer and
turn on low. Slowly add flour to mixture one cup at a time. Mix on medium low
for 5 minutes or until dough pulls away from the sides of the bowl in a round
ball. Lightly oil a large bowl and add
dough ball; turning to lightly coat in oil. Cover dough with a linen dish towel
and allow to rise for 1 hour in a warm dry location. Punch down dough and
divide into 6 equal portions. Cover two large cookie sheets with parchment
paper and sprinkle with cornmeal. Roll each portion into a 4” ball and lay onto
cookie sheets then sprinkle with cornmeal. Cover with linen dish towel and
allow to rise for another hour. Preheat oven to 400 degrees. Bake for 15
minutes. Remove from oven and brush with egg white. Return to oven and bake for
15 more minutes or until golden brown.
Broccoli, Ham, &
Cheese Soup
1 ½ sticks of butter
1 large onion, chopped
1 ¼ cup of flour
2 heads of broccoli, chopped
1 32 ounce carton of chicken stock
2 cups water
2 cups milk
2 cups half & half
2 chicken bouillon cubes
2 ½ cups cheddar jack cheese, shredded and divided
16 ounces diced ham
Saute' onions in melted butter until transparent. Sprinkle
with flour and stir until incorporated. Cook for 2 minutes. Add chicken stock, water,
milk, half & half then whisk until smooth. Add chicken bouillon cubes and
bring to a boil. Add broccoli then 2
cups of cheese and stir until melted. Add diced ham and simmer on low for 1
hour.
Serve with reserved shredded cheese.
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