|Steaming Broccoli, Cauliflower, and Cheddar Soup in a Crusty Bread Bowl.|
Ingredients for Crusty Bread Bowls:
2 C. water 105-115 degrees F
1/4 C. canola oil
2 T. sugar
2 pkg. (or 2 scant tablespoons) instant yeast
1 T. kosher salt
6 1/2 C. bread or all purpose flower (I used bread)
Remove the bread pan from the machine and add the water, oil, and sugar into the pan. Next add the flour and salt. Using a tablespoon make a trench from one end to the other in the flour, not deep enough to get into the water. Sprinkle the yeast into the trench, then place the pan back into the bread machine, clicking it into place. Close the lid and set the machine to the dough cycle. This is a very active dough and would make 2 large loaves and will be TOO MUCH TO LEAVE IN THE BREAD MAKER. I recommend you keep an eye on this and set the kitchen timer to remind you to punch it down then dump it into a large buttered bowl to rise for an hour or so more covered with a tea towel.
|Ready for a second rise.|
|After cutting off the top just pull out with your fingers!|
Broccoli, Cauliflower, and Cheddar Cheese Soup:
2 heads of broccoli
1/2 head of cauliflower
1 large onion diced
olive oil to drizzle
1 stick of butter
1/4 C. flour
1 qt. milk
1 can evaporated milk
1 c. hot water
3 chicken bullion cubes
pinch of freshly grated nutmeg
salt black pepper
3 C. grated cheddar or combination of cheese you like
At serving time add the shredded cheese reserving some for garnish if desired. Stir until melted.
Ladle into bread bowls or mugs and garnish with shredded cheese.
It is raining and a good day for a warm bowl of freshly made soup.