Bread and soup

[averygoodun42]

So, the key to using soy flour as a protein booster in bread is to add multiple grains. I used both shredded wheat and oatmeal today (and more sugar than usual, since I was out of honey), and the loaf is really quite tasty, though it still needs a topping of some sort, like jam. Of course, I varied so many factors that I can't tell for sure that it's the oatmeal, but...



Combine in biggish bowl:
~1 tablespoon butter flavored crisco
1 shredded wheat biscuit, crumbled
~1/2 cup oatmeal flakes
2/3 cup instant milk powder
~5 tsp. sugar

Pour approx. 2 cups boiling water over mix. Stir to mix, then let sit to cool.

Set ~1 tsp yeast to proof in 1/2 cup lukewarm sugar water (1 tsp sugar).

When hot mixture has cooled to lukewarm and yeast has grown foamy, add yeast water to mix.

Stir, then add 1/3 - 1/2 cup soy flour and as much all-purpose flour as needed to make the dough smooth and only minimally sticky in usual manner for bread.

Let rise in well-greased bowl in warm (not hot) place for however long it will take to double in bulk (poke it lightly. If it springs back, it's not done. If it deflates at the touch... it's definitely done). Suitable warm places include oven turned on to 200 F for 30 seconds, then shut off, stick bowl in, close door and turn the light on. On top of fridge also works if accessible. On top of stove works if the oven is in use (but NOT over the vent!!!)

Punch down.

Shape, put in well-greased pan and let rise again. Bake for about 1 hour at 350, or until it sounds hollow when knocked on bottom.

This recipe might make slightly more than 1 loaf. I usually end up with 1 big loaf and a little tagalong loaf that I bake in a small corningware dish, though I spose I could always divide it evenly and make two small loaves. Remember that the dough will rise to about double it's bulk, yet again, so overfilling the loaf pan could result in an extremely amusing loaf. That's unevenly cooked.


I also happened to make pea soup today. But I'm kind of at a loss as to what to serve with the soup. Besides bread, that is. It seems like anything else would be superfluous, but at the same time, it's not exactly a complete meal in itself... Salad? Coleslaw? Duck ala orange? (kidding.)



2 cups dried green peas, rinsed very well
2 quarts water
2 medium onions, chopped finely
2 carrots, chopped
1 stalks celery, sliced
1 tsp salt
2 dashes thyme

Put peas in pot, add water and start heating. Add veggies as they're prepared, stirring each time. If you're slow at chopping, like I am, it should be on the cusp of boiling by the time you get everything in.

When it starts boiling, turn it down to simmer for 2-3 hours, stirring every 20 - 30 minutes or so. As the soup starts to coalesce as the peas break down, add the salt and thyme. Cook until thick (or desired consistency), stirring a little more frequently to prevent scorching.

Comments

[alienor77310.livejournal.com]

For the pea soup, besides bacon crumbs on top... an apple or an orange for dessert should do as vitamin complement.

[averygoodun.livejournal.com]

And for some reason, apples or oranges just don't appeal as a complement to pea soup in my mind. Other soups, yes, but pea soup? *shrug*

[theodicy.livejournal.com]

I just bought some green peas!

[averygoodun.livejournal.com]

I hope you enjoy them heartily! Just be sure to rinse them thoroughly first!

[dickgloucester.livejournal.com]

I like vegetable soups with a cheese sandwich (has to be good, tasty cheese, nothing mild!) and some fruit for afters. Makes a nice lunch.

[averygoodun.livejournal.com]

Your suggestion was put to good use. Last night we had cream of broccoli soup with cheesy bread (sharp cheddar melted on) and half an apple each. It was very, very yummy. So thanks for the inspiration!