Soup For You!

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   And some breadsticks to go with your soup!
Soft Breadsticks
1 package regular or quick-acting active dry yeast
1 cup warm water (105-115F)
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried rosemary, crushed
1 teaspoon dried oregano, crushed
3-3 1/2 cups flour
2 tablespoon vegetable oil
Cornmeal
1 egg white
2 tablespoons cold water
Sesame seeds

Dissolve yeast in warm water in a large bowl. Stir in sugar, salt, herbs, 2 cups of flour and oil. Beat with an electric hand mixer until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface, and knead for about 5 minutes until dough is smooth and elastic.

Place dough in a greased medium bowl and turn greased side up. Cover and let rise in a warm area for 1 1/2 to 2 hours or until it has doubled. 

Divide dough into 24 equal pieces. Roll and shape each piece into a rope about 8 inches long, making sure to twist dough slightly. Sprinkle dough with flour if it becomes too sticky. Place ropes on a greased cookie sheet. Mix egg white and 2 tablespoons of cold water. Brush over breadsticks and sprinkle with sesame seeds. Pre-heat oven to 375F, and bake breadsticks for about 20 minutes or until crust is a crisp deep golden brown. Remove from cookie sheets immediately, serve warm.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Thes Hunter Members Profile Send Private Message Find Members Posts Add to Buddy List Wordsmith Joined: 13 Jul 2012 Status: Offline Points: 129	Topic: Soup For You! Posted: 12 Oct 2012 at 22:40
	And some breadsticks to go with your soup! Soft Breadsticks 1 package regular or quick-acting active dry yeast 1 cup warm water (105-115F) 1 tablespoon sugar 1 teaspoon salt 2 teaspoons dried rosemary, crushed 1 teaspoon dried oregano, crushed 3-3 1/2 cups flour 2 tablespoon vegetable oil Cornmeal 1 egg white 2 tablespoons cold water Sesame seeds Dissolve yeast in warm water in a large bowl. Stir in sugar, salt, herbs, 2 cups of flour and oil. Beat with an electric hand mixer until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface, and knead for about 5 minutes until dough is smooth and elastic. Place dough in a greased medium bowl and turn greased side up. Cover and let rise in a warm area for 1 1/2 to 2 hours or until it has doubled. Divide dough into 24 equal pieces. Roll and shape each piece into a rope about 8 inches long, making sure to twist dough slightly. Sprinkle dough with flour if it becomes too sticky. Place ropes on a greased cookie sheet. Mix egg white and 2 tablespoons of cold water. Brush over breadsticks and sprinkle with sesame seeds. Pre-heat oven to 375F, and bake breadsticks for about 20 minutes or until crust is a crisp deep golden brown. Remove from cookie sheets immediately, serve warm.
	The image in my avatar is a chalk pastel drawing I did as part of the Imagine Yellowstone Art competition.

Thes Hunter Members Profile Send Private Message Find Members Posts Add to Buddy List Wordsmith Joined: 13 Jul 2012 Status: Offline Points: 129	Posted: 12 Oct 2012 at 22:16
	All this talk of soup (and the chill autumn air settling into my area) has made me really hungry for some nice hearty broth. Here's a one of my favorite Recipes, please share your own! Corn Chowder w/ Pasta Shells 1 Small green bell pepper, diced 1 lb diced potatoes 2 cups frozen sweet corn kernels 1 med. onion, chopped 1 celery stalk, chopped 2 Bay Leaves 2 1/2 cups chicken stock 1 1/4 cups low fat milk 1/2 cup pasta shells 5 ounces turkey bacon salt and freshly ground black pepper 1) Put potatoes, corn, onion, celery diced pepper, bay leaves and stock into a saucepan and bring to boil. Lower the heat, cover and simmer for about 20 minutes, until everything is tender. 2) Add milk, salt, & pepper. Process 1/2 the soup in a food processor or blender and return to pan. Add pasta to the soup. Simmer for 8 minutes or until pasta is al Dente. 3) Fry up turkey bacon in a separate pan. Fry quickly for 2-3 minutes, until golden brown on edges. Stir into the soup. Serve with bread or in a bread bowl. Viola! Soup!
	The image in my avatar is a chalk pastel drawing I did as part of the Imagine Yellowstone Art competition.