The bread with this bean soup looks so yummy...does anyone have a recipe that might be similar?
p.s. I've got the recipe for the soup if anyone wants it.
Pls. share the recipe. Looks like something my husband would love!
"We are all here.....because we are not all there."
here ya go. I think this is the recipe I lost, because I remember it had ketchup in it.
I've made it many times after devouring a Honey Baked Ham in MI. The recipe was always on the back of the packaging.
Honey Baked Ham Bean Soup
1 lb. Navy Beans
4-5 quarts Water
3 potatoes, quartered
1 small onion, diced
4 carrots, diced
6 whole allspice
Put all ingredients in large soup pot. Bring to boil, lower heat and simmer for 2 hours.
Add 1 cup ketchup and simmer another hour. Season to taste.
I'm assuming from the directions you don't have to soak the beans first. Whattaya think? It's been too long for me to remember what I did in the past.
Maybe something like these?
2 hours 20 mins
¼ cup each: quinoa, millet, amaranth, and bulgur
3 cups water
¼ cup each flaxseed and chia seed
1½ cups warm water
1 tablespoon instant yeast
¼ cup molasses
¼ cup sunflower oil
2 teaspoons salt
2-3 cups whole wheat flour
1.In a sauce pan combine the quinoa, millet, amaranth, and bulgur with the 3 cups of water. Bring to a boil, reduce to a simmer and let cook until water has absorbed. (Some of the grains won’t be cooked through- it’s to help softened them slightly.) Remove from heat, stir in flaxseed and chia seeds, and set aside to cool.
2.In the bowl of a stand mixer, stir together the warm water, yeast, and molasses. Let sit until yeast begins to bubble.
3.Add in oil, salt, grain mixture, and 1 cup of the wheat flour. Begin using the dough hook and continue to add flour (about a ¼ cup at a time) until dough begins to pull away from the sides of the bowl. Total knead time should be between 8-10 minutes (I usually count the time while I am adding flour as need time.)
4.Remove from mixer and cover with a damp cloth. Place bowl in a warm spot to rise for about one hour or until dough has doubled in size. Scoop dough out onto a floured surface and divide into 12 pieces (you can do more or less depending on the size you want.) Place rolls on a baking tray covered with parchment paper, cover with a damp tea towel and let rise in a warm spot for another 45 minutes.
5.With 15 minutes left in your rise time, preheat oven to 400˚. Once rolls have risen and oven is warm, bake for 15-20 minutes or until rolls have browned. (time may differ depending on the size you choose to make- I always set it on the low end and adjust from there.)
6.Remove from oven, let cool, and store in an airtight container. These fresh/thaw really well!
Not sure how to post links, but this is it. I haven't tried them, but they look good.
Many great looking/sounding bread recipes:
Check out the No Knead Oat Bread and the Heart of Winter bread
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Looks like an artisanal bread made from a sour dough starter.
thanks everyone for your input.
- may try to make some of those Arthur ones. Anyone try any?
- omg mtnbeach, those are lot of grains. Can they be bought in small quantities? quinoa, millet, amaranth, and bulgur, oh my!
- 16paws: what is artisan bread? have you ever made it?
LOL, it is alot of grains. I have a bulk store close by that I can get whatever quanity I need. Sometimes I forget that not everyone has that option. My first thought when I saw your pic was that they are a multigrain type roll? I'm thinking they could be anything but I do know they look good. Sorry I couldn't help.
My son made and I've eaten the Heart of Winter bread. It was very good!
I looked up artisan bread when I first saw the word...handmade bread made in small batches.
HELLOOOO! We're artisans!
Does this hat make my butt look big?
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