"Comfort Foods"
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Starter:
2 Cups lukewarm water (between 105 degrees and 115)
1 packet
active dry yeast (1/4 ounce)
1 ½ cups
of bread flour
Dough:
1 ½ cups
starter
1 cup
water
2 T
sugar
1 T salt
5-6 cups
bread flour
4 T
melted butter
To begin
you need to make your starter. In a medium glass or ceramic bowl, combine all
of your start ingredients. Whisk them together until they are well blended.
Cover the bowl loosely with wax paper and set in a warm place for 12 hours or
overnight. Once your starter is ready to go it’s time to make the bread
dough. In a large bowl combine your
starter, water, sugar, salt, and 2 ½ cups of your flour. You may use a wooden spoon or the paddle
attachment of your mixer. (The mixer is a lot easier!!) Beat until the dough is
smooth. This will only take about 15-20 seconds.
If you
are using your mixer, replace the paddle attachment with the hook attachment.
Add in 3 T of your melted butter and 2 ½ cups of the remaining flour. Add the
flour ½ cup at a time. Continue mixing and if you need to, add an extra ½ cup
to 1 cup of flour to get your dough to a smooth and elastic consistency.
Now it’s
time to get our dough ready to rise. Butter a 5 quart bowl really well. This
time you need to use your hands. Put a
little flour on your hands as the dough will be sticky. Shape the dough into a
ball and place it into your buttered bowl. Be sure and turn it to completely
coat the surface of your dough. Cover the bowl with a cloth and set it in a
warm place to rise until doubled in size. It will take about 1- 1 ½ hours. Once it rises, remove the cloth and
punch down the dough, cover it again and let is rise for 1 ½ hours longer. I have even placed my dough outside on the
sundeck in warm weather, to help it rise, if my house is particularly cool.
Once
your dough as risen again, begin preparing your baking dishes. Lightly grease
two 8-inch round cake or spring form pans.
Take your dough and give it one more punch and turn it out onto a
lightly floured surface. Knead the dough lightly until it is smooth. This
generally takes about 2-3 minutes. Divide the dough in half and roll each one
into a ball. Place each ball into your prepared pans. Cover them yet again with
a cloth and let rise until the dough is doubled in size. This will take another
hour.
When
it’s time to bake your bread, preheat your oven to 350 degrees. Take your dough
after it has risen for the last time, and brush each loaf with the remaining
tablespoon of melted butter. Using a sharp knife, cut a diagonal slash across
the top of each loaf. Bake until the bread is golden and sounds hollow when
tapped. Baking time will be about 45-50 minutes. Remove the bread and place on
a wire rack to cool.
Potato Soup
Ingredients:
6-7
Medium Potatoes
1 cup
sliced carrots
1 medium
onion chopped
32
ounces of Chicken broth
6 slices of Bacon
Enough
water to cover the potatoes
Salt to
taste
Pepper 1
tsp pepper
½ stick
of butter
4 T
flour
2 cups
of Milk
2 T Olive
oil
Peel,
rinse and chop your potatoes. Place olive oil in your Dutch oven or any stock
pot. Add 6 slices of chopped bacon and allow to cook through. Once the bacon is
done, remove the bacon bits and then add your chopped onion and sauté for about
2 minutes. Next add in your chicken broth.
Place your potatoes in the pot and add enough water to cover them. If
you like your soup thinner you can add a little more water. Or, if you choose to
use all chicken stock for your liquid you can do that too. Heat your potatoes at a medium to high heat. Cook until they are soft (fork tender)
While
your potatoes are cooking, place your chopped carrots in a separate pan, cover
with water and boil until they are tender. When the
potatoes have cooked to softness take an immersion blender and carefully blend
the potato/onion mixture. (If you don’t have an immersion blender you can pour
into your blender in different batches until you get the consistency that you
like.) I like some potato “chunks” but you can blend it till smooth.
Continue
to keep your soup on a low heat while you make your roux or thickener for the
soup. Melt your butter in a saucepan on low heat. Once melted add in your flour
and whisk until smooth. Slowly add in your milk continuing to whisk it all
together. Once it is all incorporated add this mixture into your soup. Stir
this all together and continue to let it cook on a low heat. Next add in your
chopped carrots, stir it all together and, add your salt and you are ready to
eat!
Optional
toppings:
Bacon
bits or real bacon pieces
Fresh
chopped Dill
Banana Pudding
2
(7 ¼) bags of Pepperidge Farm Chessmen Cookies
6-8
sliced bananas
2
cups of milk
1
(14 oz) can of sweetened condensed milk
1
(12 ounce) container of frozen whipped topping
1
(5ounce) box of French vanilla instant pudding
1
(8ouce) package of cream cheese, softened
First
line the bottom of a casserole dish or trifle bowl with cookies and then layer bananas on
top. Then in a bowl, combine the milk and the pudding mix and mix well using a
hand held electric mixer. Next using another bowl, you want to combine the
cream cheese and condensed milk together and mix until creamy. Now fold the
whipped topping into the cream cheese mixture. Next add in the cream
cheese to the pudding mixture and stir until well blended. Now you are ready to
pour the mixture over the cookies and bananas. Repeat this layering process of cookies, bananas, and pudding until you reach the top of your dish. This needs to refrigerate until ready to serve.
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