Thank you Pinterest for allowing me to find this incredibly easy bread recipe. I love the smell of freshly baked bread in the house, there’s nothing quite like it. (ok, except maybe cookies baking…we’ll call it a tie). Regardless, I found this online yesterday and HAD to try it!
Now because I didn’t want two huge loaves of bread in the house, and my yeast is a little older then it should be (another great excuse for me to finally use up that jar in the fridge!) I had to modify the recipe a bit. But overall, I was really impressed.
- 2 3/4 c. all purpose flour
- 2 heaping tbsp of sugar
- 1 tsp salt
- 1 heaping tbsp quick rise active yeast
- 1 tbsp vegetable oil
- 1 c. hot tap water (a few tbsp extra just in case)
(I won’t lie, I ate half a warm loaf last night by myself… I couldn’t stop. SO good! and the whole thing took me less than an hour!)
- Turn the oven on to 200F
- Mix the flour, sugar, salt and yeast for a few seconds to make sure everything is well dispersed
- Add the oil and hot water and use the dough hook on your beater (or like me, I couldn’t find mine, so I used one regular beater…) Mix for a few minutes. Feel free to get your hands in there to help move it along. Dough should be sticky, so if its too dry add a tbsp or more of the hot tap water and keep mixing (beater/hands)
- Take the dough out of the bowl and gently knead with your hands for a minute (a few quick folds)
- Separate into two mini loaves (mine were super cute)
- Form into loaves and place on a lightly greased cookie sheet
- Turn the oven off, place the loaves on their cookie sheet with a tea towel over them and leave the door slightly ajar. (I find this easier to help the dough rise, especially in our cold winter months)
- Leave for about 25 minutes
- Take out of the oven and leave to stand
- Pre-heat the oven again to 350F
- Cut slashed into the top of the loaves to help it breathe
- Brush loaves with melted butter for a wash finish and leaves a nice salty taste on the crust (my fav)
- Once heated, place the loaves back in oven without the tea towel for about 25 minutes or until a nice golden colour and when tapped they have that hollow sound. Mine ended up being two adorable little 8 inch loaves.
- Let cool, and then ENJOY!
I’ve always loved potatoes. Not sure how that love manifested, but I’ve loved them forever and in all of their many forms. From mashed, baked, broiled, pan fried, roasted, deep-fried, boiled, barbecued etc. (the list continues…). All that love, and yet, I’d never made them into a soup. Now, I have always liked potato leek soup, and will order it frequently when out at restaurants, but still never sat down and figured it out for myself! 2015 is my year to figure out how to make things I’ve always wanted to, but never did. So here goes!
- 1 medium onion (chopped)
- 1 tbsp butter
- 3 leeks (the more white, the better)
- 4 medium potatoes (any colour, I used red), peeled and sliced
- 3 1/2 c. chicken broth (make your own, or cheat and use Campbell’s in the tetra pack)
- 1 c. milk (I used 1%)
- salt & pepper
- Place butter and chopped onion in a large pot over medium-low heat and slowly soften the onions (without burning them).
- Once soft, add your leeks. Using only the white part of the leek all the way up the stalk. Be sure to rinse them well once cut as I find they can be quite dirty sometimes. See photo for how much to cut into the leek. Continue stirring and cooking the leeks with the onions.
- After a few minutes add the sliced potatoes, broth, and a few quick shakes of salt and pepper.
- Bring to a boil, and let simmer for 25-30 minutes. Keep stirring occasionally.
- Once the potatoes are soft, take the pot off the heat and let sit for a few minutes.
- Using an immersion blender, delicately blend the ingredients while still in the pot. How much you blend is up to you. I like a few chunks of potato left in my soup, so I don’t blend it completely. But again, totally up to you. 🙂
- Add the milk and stir through.
- Add more salt and/or pepper to taste (I used a low salt broth, so I found mine needed a bit more salt when done).
You can serve right away, or put in containers for lunches etc. I put a few freezer-safe containers in the freezer too.