Bread and Soup

Had some great bread at the workshop that Joy made with whole bulgar wheat. Really made it nutty. She used the previously posted recipe:

Alan’s Bread Recipe (New York Times Recipe)

3 cups of unbleached bread flour
1/4 teaspoon instant yeast
1 5/8 cups water
2 teaspoons kosher salt

Combine flour, 1/4 teaspoon of yeast, and water in a large bowl. Stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let bowl rest at least 12 hours, preferably 18 hours, at room temperature (70°F).

After the 18 hour first rise, punch down with a wooden spoon. Place in a greased metal loaf pan. Let rise for 2 more hours keeping the pan covered with another loaf pan inverted onto the top of the bottom pan.

Bake bread for 30 minutes at 450° F with the lid on and then continue for another 15 minutes with the lid off.

You can add whatever other stuff like nuts, grains or switch flour to rye, wheat, etc.

Marian Park brought her favorite book shown above:

"Artisan Bread in Five Minutes a Day"

Which had lots of great recipes and variations.

We also had :

Potato Soup (Joy of Cooking, 1973 ed.)

Peel and Slice :
2 medium sized potatoes

Skin and chop:
2 medium sized onions
4 ribs of celery

Sauté these ingredients in:
1 ½ tablespoons butter

Add:
Boiling water to cover
½ teaspoon salt

Boil vegetables until the potatoes are tender. Put them in a blender and then beat in:
2 tablespoons of butter

Thin the soup with:
Rich milk or chicken stock

Add:
Salt and paprika
A dash of Worcestershire sauce

Serve with chopped parsley, chives or watercress



John Britt

www.johnbrittpottery.com/wks.htm