Artisan Bread

This recipe is AWESOME! It is really easy. It is delicious with soups, salads, jam, and homemade apple butter.

1 1/2 T Yeast

1 T salt

3 c lukewarm water

5 1/2-6 cups flour (at least 2 C all purpose flour, the rest whole wheat)

Stir yeast, salt, and water in a large bowl. Add in flour and stir until combined. Do not knead. The dough is really wet. Cover and let rest 2-3 hours, until flattened on top.

To bake: Place pizza stone in oven and preheat to 450 for 20 min. Place shallow pan on the rack below the pizza stone. Dust dough with flour and pull off a grapefruit sized chunk. Dust with more flour and shape into a loaf by stretching the top of the loaf. Score the bread with a sharp knife. Place on stone in oven, pour 1 cup hot water into the shallow pan, and bake 25-30 min., until deeply browned. Cool completely on a rack before slicing. Store leftover dough in a covered (not airtight) container in the fridge and keep up to 2 weeks. to bake refrigerated dough: let formed loaf rest 40 minutes before scoring and baking.

Makes approximately 4 loaves.

Chicken Noodle Soup

I made this soup yesterday and put it in the bread bowls Amy posted a little while ago. It was delicious! Angi says this recipe is the best chicken noodle one. I agree.

http://fortheloveofcooking-recipes.blogspot.com/2008/01/chicken-noodle-soup-with-homemade.html

One tip. I boiled it down a little too low, so it didn't have a lot of liquid and was really strong tasting. Add some water if yours is like that!

Tomato Basil Soup
(Rachel Rae)

30 oz. chicken stock
28 oz. crushed tomatoes
1 c. heavy cream
20 leaves basil
salt and pepper

Combine the broth and tomatoes over medium heat, when it bubbles, stir in the cream and turn to low. Simmer 15 min. then add half the basil, salt and pepper, stir occasionally. Blend with a submersion blender, top with remaining basil leaves.
Serve with grilled cheese on the cheese bread from the Durango bread store (so yummy...) if you can't get your hands on a loaf of bread from Durango, regular sourdough is a good enough substitute.

Smoothies for a Sunday Afternoon

1 10 oz. bottle naked mango juice
1/2 C. Fat Free Greek Yogurt
1/2 C. Frozen Strawberries
1/2 C. Frozen Blueberries
1/2 Frozen Banana
1/2 C. milk
ice
honey

Make sure the liquid is on the bottom and blend it. We make these often, and started buying the variety pack of naked juice from Costco. The mango is my favorite though.

Marinara Sauce

1 28 oz. can crushed Italian tomatoes
1 small can tomato sauce
1-2 cloves garlic
1/4 c. olive oil
8 fresh Basil leaves, torn
salt and pepper to taste

Combine in a sauce pan and simmer 15-20 minutes. I will also put this in a crock pot and add extra veggies (Zuccini, onion, peppers, etc.) and then use a submersion blender to make it a sauce.

Fool Proof Whole Wheat Bread

2 1/2 C. Hot Water
3 C. Whole wheat flour
1/3 C. Honey
1/3 C. Oil or melted butter
1 1/2 Tbs. Black Strap Molasses
1 Tbs. Salt
Yeast mixture: 1/4 C. warm water +1 Tbs. yeast + 2 tsp. sugar
3-4 C. whole wheat flour
2 Tbs. Wheat Gluten

Make the yeast mixture and set aside. Combine the hot water and 3 C. whole wheat flour. Add the honey, oil and molasses (you can use extra honey or regular molasses if you don't have black strap). Add the salt and mix. Add the yeast mixture until well blended. Add the remaining whole wheat flour and wheat gluten, mix for 8-10 minutes adding a little extra flour as needed.
Makes 2 large loafs. Spray pans and counter top with Pam. Form loaves and cover with a damp towel. Let rise 1 hour. Bake @ 350 for 30-40 minutes.

Bread Bowls

Simple French Bread (also bread bowls)
Ingredients:	1/2 C. warm water 2 1/2 T. yeast 6 C. flour 2 C. hot water 3 T. sugar 1 T. salt
Directions:	Mix yeast and warm water. Let sit. Mix 3 cups flour and all other ingredients with electric mixer for a few minutes. Mix in remaining 3 cups flour. Knead a few times. Let rise 10 minutes. Punch down. Let rise 10 minutes. Punch down. Repeat this procedure a total of five times. Shape into two sausage shaped loaves and place on a cookie sheet. :Let rise 10 minutes. Bake at 375º for about 30 minutes. To shape bread bowls, cut dough in desired size, and roll in a bowl shape. Bake for about 20 minutes, but watch closely.