Bread Soup Recipe




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Bread Soup Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bread Soup

 

Ingredients

200 g bread
2 onions
1 tlb plain flour
2 tbsp butter
1 liter stock



 

Preparation

Salt, pepper, ground nutmeg

Thinly slice the bread. Cook together with the chopped onion in the
butter until golden brown and then sprinkle with the flour. Add the
stock, season with salt, pepper and nutmeg and cook for about 20
minutes. Strain the soup through a sieve and bring back to the boil.
Serve with grated cheese.

Posted by Alex Comerford. Courtesy of Fred Peters.

 

 

Servings: 6