Last night’s beef lentil soup was a huge hit. After a long day, Barry came home hungry and enjoyed every bite. There is more than plenty for dinner again tonight and then I will freeze the rest for planned leftovers. I confess I did relent and put potatoes in Barry’s. I took a smaller pot, boiled up the taters and added soup in. This way the rest can be frozen. Potatoes don’t freeze well.
I was going to run to the market and get bread, but then I decided to make it myself! I found a recipe that I believe was originally attribted to the NY Times. I cannot confirm but wish to give credit where it is due. This is the OMG-EASIEST-BREAD-RECIPE-EVER!!!
- 1 packet yeast
- 2 cups warm water
- 2 tsp salt
- 5-7 cups flour (I ended up using 5)
- Put yeast in warm water – not HOT just WARM or you will kill the little active yeasty guys!
- Mix the salt into 3 cups of flour
- When your yeast is dissolved, combine the two and mix well
- Continue to add flour until the dough is not wet – I used about 5 cups
- Now the dough needs to be kneaded … put on a floured surface and go at it
- I split the dough into two loaves … put in greased loaf pans.
- Cover with plastic wrap or a towel.
- Allow to rise 30-60 minutes, depending on how warm the room is.
- Bake at 450 degrees for 20 minutes. I checked at 12 minutes and did a quick egg wash to make the top brown and pretty.
To know it is done, you can actually tap the top and it will sound hollow. You can also use a thermometer into the center which should be 190-210.
So yummy! And Barry loves bread to dip in soup. I sliced and warmed some for a perfect winter, yucky day dinner!
Barry’s lunch today has a ham and cheese sammie with this lovely bread too. Give t a try. You really can’t mess this one up! You can freeform it on a regular pan too. You really don’t have to make it in loaf pans!