Peasant Bread Crumb Soup Food

PEASANT BREAD

Steps:

• Starter: The water should be at room temperature.
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -10 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough: Add the water and yeast to starter.
• Add 1 cup, of flour and stir until it is well combined.
• Add the salt and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 15 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with olive oil.
• Brush top of dough with a bit of olive oil,.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 2 equal pieces.
• Knead briefly.
• Shape each piece into a tight ball.
• Place on a greased baking sheet.
• Cover with a clean damp towel and put in a warm place until doubled in volume.
• Preheat oven to 450 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Using a sharp knife score the loaves with cuts 1/4- to 1/2-inch deep along the surface.
• Place loaves in the hot oven.
• Bake for about 20 minutes.
• Reduce heat to 400 degrees F and bake another 15 to 20 minutes.
• Remove from oven and allow to cool for 1/2 hour.
• Brush tops with a bit more olive oil if you wish.

PEASANT BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

PEASANT SOUP

Steps:

• also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
• Heat a coup pot over medium high heat with olive oil.
• Add the vegetables and ham to the pot as you chop them.
• Add cabbage to the pot and sprinkle with sugar and salt.
• Add 2 cups of water and cover.
• Steam the cabbage for 15 minutes.
• Uncover the pot and add the broth and beans. Bring to a boil.
• Reduce heat and keep at a low simmer.
• Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!

PEASANT BREAD SOUP

Steps:

• put chicken stock in a pot.
• add oven roasted garilc and the rest of the spices (and mushrooms).
• bring to a boil on med heat then low and cover for 30 min.
• cut bread into 1/2 inch rounds and brush with olive oil.
• toast in a pan till brown (i like mine dark).
• warm soup bowls in the oven or microwave.
• pour soup into bowls.
• spilt bread into bit size pieces and put in soup top with cheese.
• let stand 5 minute.

EVERYTHING BAGEL SEASONING PEASANT BREAD

Steps:

• If you are using instant yeast: Whisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast: Dissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed.
• Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook's Note).
• Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.
• Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.
• Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time.
• Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

SIMPLE BREADCRUMB SOUP

Steps:

• Bring chicken broth to a slow boil in a sauce pan.
• In a small bowl, beat egg and add the parmesean cheese.
• the mixture should still be runny, yet thickened.
• Add breadcrumbs and mix.
• the mixture should form a soft ball, but it should still be moist.
• Drop the mixture into the boiling broth, break up the ball with a fork and leave to boil for another 3-4 minutes.
• The breadcrumbs should begin floating to the top and binding together.
• Serve hot.

HEARTY PEASANT SOUP

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

PEASANT SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

PEASANT TOMATO SOUP

Steps:

• Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
• Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.