Tuesday, April 9, 2013
3 C Bread flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 C warm water
Mix yeast and water together and let yeast bubble for one minute. Add flour and then salt. Mix together in mixer. (If doing 24 hours in advance, cover bowl with plastic wrap and let sit).
After rest, remove dough from bowl and form into bowls (makes 2-3 bowls). Place the dough seam side down in well floured soup bowls to keep the round shape, cover and let rest again for 1-2 hours.
Cook dough in a pan with a lid like corning ware seam side up for 30 minutes at 350 and then an additional 15 minutes with lid off.
My dear friend Erica made this soup for me a month or so back and it was heavenly! Though there was a lot of the soup my kids couldn't get enough of it and needless to say there were no leftovers. It is a rich soup with so many flavors, I hope you enjoy it as much as we have!
8 oz bacon, chopped
1/4 C olive oil (yes I know this is bacon and it doesn't need extra grease, but this helps the bacon get very crisp and stay crisp in the soup, even the next day!)
In a large pot on medium-high heat, cook bacon and oil until the bacon is crispy; remove bacon and reserve for later. Drain off excess oil and reduce the heat to medium and add:
2 C chopped yellow onions
4 Tbsp butter
Cook for 10 minutes until onions are translucent
1/2 C flour
2 tsp salt
1 tsp pepper
Cook for 3 minutes
6 C Chicken Stock
4-6 C potatoes (diced)
Bring to a boil and cook until potatoes are tender
2 Cans Corn (drained)
2 C Half & Half
2 C shredded Cheddar Cheese
Cook 5 more minutes until the cheese is melted. Top with bacon.
*This recipe makes enough to serve 12 people