Monday Match-Up Cont'd...:o)

Hi...Hello!  I'm back!  What a miserable last couple of days!  Nothing knocks me out more than a migraine, and I didn't feel like doing a thing.  I laid in bed most the day and pouted.  I'm really really good at both.  Good thing I have an amazing husband, and kids to take care me and the house while i'm out.  But, I'm back!  I'm sorry I didn't feature this yesterday, but better late than never!

I decided for my bread item to do a bread bowl.  I've never done them before and I have to say, they were super easy.  My family was happy with them, and the cheddar broccoli soup was to DIE for.

Here's the recipe for the bread bowls-


4 tsp active dry yeast or 2 (.25 oz) packages
2 1/2 cups warm water
2 tsp salt
2 Tbsp vegetable oil
7 cups all purpose flour

1 egg white
1 Tbsp water
cornmeal

In a large bowl, dissolve yeast in warm water.  Leave it alone til it starts getting bubbly.  About 10 minutes.   

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with your hook attachment on your kitchenaid at medium speed after each addition.   

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  Or turn your kitchenaid on high and listen to it slap around and get smooth and elastic.  You'll know when it's done.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. 

Punch dough down, and divide into 6 equal portions. Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.


Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. 

To make your bread bowls cut a circle on top and pull out your lid...this makes it yummy for dipping!



Cheddar Broccoli Soup (If your interested)
2 bunches of fresh broccoli (about 1 lb)
1 medium onion
1/4 c. butter
1/2 c. butter
1/2 c. flour
4 c. milk
1 c. chicken broth
1 1/2 tsp. salt
2 c. grated cheddar cheese

Cook broccoli just until tender.  Do not overcook.  Drain and cut into small pieces; set aside.  Saute' chopped onion in the 1/4 c. butter until tender; set aside.  In a large soup pot melt 1/2 c. butter over medium heat, then stir in flour until well blended.  Gradually stir in milk, broth, and salt.  Stir constantly until it comes to a boil.  Cook an additional 1-2 minutes until thickened.  Add broccoli and onion.  Stir in cheese until all melted.  Don't bring it back to a boil.  Serve it immediately or keep it warm over low heat.

Take Monica's advice...make some bread this week...it truly will make you happy!  :o)