Posted: 1/12/2010 12:23:43 PM EDT
So the old man and I enjoyed a rare day off together today and it seemed like the perfect chance to indulge in the urge for some good ol' potato soup that someone else's dinner pic gave me the other day. Onion, bacon and garlic sauteing in a bit of butter to get things started out right...  Baked up 3 lbs or so of red and russet potatoes. Peeled and smashed half of them into the pot with some chicken stock, milk, sour cream, cheddar and parmesan cheese, with salt, pepper and a couple other spices.  Fresh from the oven crusty peasant bread, little more sour cream, cheese and bacon on top and it's time for lunch.   Damn bread was so good the dillo went after it before I even got a bite. Good thing there was plenty, he's a hungry little monster. |
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Silly boys. There's no rifle in that picture. Just a very expensive club useful for beating off any zombies that make it through the fusillade of pistol fire while it waits for it's upper parts to join it. If you'd seen my last dinner pic you'd at least give me half credit...  ETA- http://www.ar15.com/archive/topic.html?b=1&f=5&t=873652 My hopeless plea for lenience.... |
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Quoted: 9/10. I would eat it. In fact, send me the left overs. Had to deduct a point for the invisible upper. Its in the rulebook. You got a rule book?!? Guess I'll just have to keep making them up as I go. As for the leftovers, they're being consumed as I type...sorry. Would be happy to share the recipe if you're a do it yourself type person.  |
'ed... HARD.
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Quoted: Recipe for the bread please? 2 (.25 oz) packages dry yeast 2 1/2 cups warm water 2 tsp salt 2 Tbsp vegetable oil 7 cups flour 1 Tbsp cornmeal Dissolve the yeast in warm water and let stand 10 min or so until it's creamy. Add salt, oil and half of the flour - beat well. (I'm a wimp so from here it all goes into the electric mixer.) Add the rest of the flour 1/2 cup or so at a time and mix well on medium after each addition. When everything pulls together turn it out onto a lightly floured surface and knead it until it's smooth and stretchy. Oil a large bowl, place the dough in it and turn it to coat it with oil. Cover with a damp cloth and let it rise until it's about doubled in size. From here you have 2 options- 8 small loaves suitable for bread bowls and such, or 3 or 4 regular sized loaves. Punch the dough down and then divide it into whichever size loaves you prefer and place them on a lightly greased cookie sheet sprinkled with flour and cornmeal. Cover and let rise until they've doubled again, usually half an hour or so. Bake in a 400 degree oven 30 minutes for bread bowls, 45 for loaves. It's a lot of bread all at once but they'll store for a month or more in the freezer. |
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Quoted:
Quoted:
Recipe for the bread please? 2 (.25 oz) packages dry yeast 2 1/2 cups warm water 2 tsp salt 2 Tbsp vegetable oil 7 cups flour 1 Tbsp cornmeal Dissolve the yeast in warm water and let stand 10 min or so until it's creamy. Add salt, oil and half of the flour - beat well. (I'm a wimp so from here it all goes into the electric mixer.) Add the rest of the flour 1/2 cup or so at a time and mix well on medium after each addition. When everything pulls together turn it out onto a lightly floured surface and knead it until it's smooth and stretchy. Oil a large bowl, place the dough in it and turn it to coat it with oil. Cover with a damp cloth and let it rise until it's about doubled in size. From here you have 2 options- 8 small loaves suitable for bread bowls and such, or 3 or 4 regular sized loaves. Punch the dough down and then divide it into whichever size loaves you prefer and place them on a lightly greased cookie sheet sprinkled with flour and cornmeal. Cover and let rise until they've doubled again, usually half an hour or so. Bake in a 400 degree oven 30 minutes for bread bowls, 45 for loaves. It's a lot of bread all at once but they'll store for a month or more in the freezer. Thank you! |