Christine and Jenn asked for our sandwich bread and vegetable soup recipes, respectively. I am always happy to share. :)
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Sandwich Bread
Makes 4 loaves
5 C. warm water
1 1/2 Tbsp. salt
1 C. honey or 3/4 C. sugar
3 Tbsp. yeast
11 1/2 C. all-purpose flour plus more to knead in.
Use a mixer or knead by hand.
Combine water, salt, honey (or sugar). Add yeast. Let sit for a couple minutes until yeast bubbles a bit.. Stir in flour and make a soft dough. You may need a bit more than noted. Knead for 8 - 10 min. either in mixer or with floured hands on floured countertop. Place in large bowl. Cover with a kitchen towel. Let rise for an hour or so somewhere that is not drafty. When it has doubled in size, punch it down.
Divide into 4 parts. Shape each part into a loaf and place into greased (I use butter) bread pans. Cover and allow to rise for the second time until dough is 1 in. above pan. Preheat oven to 350 degrees. Bake 30 min. After taking from the oven, brush the tops with melted butter. Allow to cool for a while then remove from pans to a cooling rack. This bread freezes nicely if double wrapped.
Another bread recipe we make often can be found here.
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Vegetable Soup
5 quarts of water, give or take some.
4-5 cups of rich stock (vegetable, beef or chicken or use bouillon in a pinch)
1 large can of tomatoes and the juice, whole or chopped doesn't matter. You can even used stewed.
All the vegetables in your refrigerator :) Really it doesn't matter what combination but here's what I usually use:
1/4 cup olive oil
1 small onion, chopped
Several cloves of garlic, chopped
1-2 cups chopped celery
2 cups chopped carrots
1 green pepper,chopped
1/2 red pepper, chopped
1-2 cups of frozen lima beans
2 cups or so of frozen green beans and or wax beans
Any random can of beans plus liquid that you have too much of in your cupboards (black, kidney, pinto, whatever)
5 small potatoes, peeled and chopped
2 c. frozen peas
2-3 cups frozen corn (I like corn)
Any other vegetables you want to use up
The following dried herbs: parsley, basil, 1 bay leaf, thyme, marjoram, pepper. Use them to taste. I use about 1 tsp. of each, I guess, except pepper. Just a couple cranks on the pepper mill. Maybe more basil. Handful of salt (maybe two tablespoons?)
Here's how I make it:
In large soup pot, heat olive oil. Add onion and garlic. Saute until soft. Add water and stock/bullion and seasonings. Add heartier vegetables that take longer to cook such as potatoes, lima beans (they take forever), celery, carrots, and raw peppers. Bring to a boil, then simmer, covered, for an hour or so, maybe more. Add the rest of the vegetables and simmer until everything is soft but not mushy. Adjust seasoning. Remove bay leaf. Add some of your favorite bread and you have a delicious meal. Makes quite a bit plus some for the neighbors. Tastes best the next day.
Enjoy!
