Baby G had a grand time helping me make bread dough.
He knew it was going to be yummy and couldn't wait for it to be baked.
Going for seconds
Cauliflower soup
½ head cauliflower
½ head broccoli
Break into small pieces
2 chicken bouillon cubes
2 C grated carrots
1 chopped onion
1 tsp. salt
1 tsp. basil
½ tsp pepper
2 cans chicken broth
Mix in pan; cook until tender. Do not drain off water.
In a separate pan, mix:
1qt. half-and-half
1 (8oz) cream cheese OR 8 oz of sour cream
¾ C flour
1 cube butter
Melt butter, add flour and stir. Add half-and-half and stir until thick. Add cream cheese. Stir until smooth. Mix both pans together and heat.
Side note: I didn’t have broccoli the first time I made this soup, but Lance loved it all cauliflower. The green just adds more variety and color. I also use purple onion(s) just to add another color. If not it’s a pretty white soup w/orange specks. However it tastes great just about any way you choose to make it.
Also, if you ever get in a hurry and forget to follow the steps on the cream/milk part = just keep stirring (I use a whisk) and it will all work out okay and still get thick. Just FYI….since I’ve done that a few times. Oops!
We just really love this soup and everyone we’ve shared it with does too. It’s full of veggies, which is good since it’s got a lot of yummy milk fats in it too.
*Story: When I first started making this soup I had a typo in the recipe (I got it from my Sister-in-law Merrie). I was putting in 8 oz cream cheese + 8 oz sour cream. Hahaha - oh my fatting. No wonder I gained 8-10lbs the first 6 months of our marriage. I even made it that way for my in-laws my first Christmas/holiday break at their house. So embarrassing! Extra calories and extra money on the hips :P
When I want to give Lance a special surprise dinner I make this to go inside homemade bread bowls. Either make his day, but together = S.P.E.C.I.A.L.
Italian Bread Bowls
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, 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 an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). 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 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. 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.
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, 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 an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). 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 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. 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.
PS on the bread bowls - we got 4 large, 1 medium, and two small/tiny/kid size bread bowls out of the full batch. *Maybe I don’t let it rise the right way?? See my sisters comment below. Or maybe we eat a lot more than her. :D
The first time I made them I cut the recipe in half and still got four nice size bread bowls out of it. It all depends on the sizes you're going for I guess. Lance likes the large ones but that's just way to much bread for me so I go more for the medium size.
My sister said = These are pretty big bread bowls. A HUGE serving. I will make them into 12-16 bowls next time.
