Thursday, April 18, 2013

Crusty Soup Bread

Crusty Soup Bread by Custom Taste
This originally was meant to be sandwich bread but i did not have a loaf pan big enough so after opting for a round baking dish it got a nice and crusty outside and a chewy inside, so i upgraded it to soup bread! It was great for dipping into a brothy soup and did not get all mushy like some breads do. Plus it is filling, so a little goes a long way. This bread is also fool proof, just mix the ingredients, give it some hands on love and it takes care of itself.

Shopping List
  • 1 1/2 TSP Yeast
  • 1 1/4 Cup warm water
  • 2 1/2 Cups Flour
  • 1/2 TSP Honey

Mixing Bowl
Measuring Cup, TBSP, and TSP
Mixing Spoon

Time 2 Hours and 50 Minutes
Prep 2 Hours and 25 Minutes
Cook 25 Minutes
Yield 1 Round White Bread/ 14 1/2 inch Thick Slices or 28 1/2 inch slices (if original slices are cut down the middle)

Time To Get Cooking!!!
Mix together yeast and warm water
Cover with heated towel (1 minute in microwave)
Leave for 30 minutes
Mix in flour 1/2 cup at a time
Add water when mixture starts to get dry and fall apart
Reheat towel
Pour the oil over the the dough and roll the bal around in it to make sure it is covered
Cover with towel and set in a warm place
Crusty Soup Bread by Custom Taste

Let rise for 1 hour
Grease baking dish
Knead 2 tbsp flour into bread gently
You will only need to knead (haha) until the flour is loosely incorporated, you could even use a spoon to do this if you did not want to get your hands dirty
Form into ball and set into baking dish
Cover with oil again
Put back in warm area for an additional 45 minutes
Crusty Soup Bread by Custom Taste

When time is up or almost up preheat oven to 375 degrees
Arrange racks so there is a middle rack with enough room for you to put your baking dish and dough
Set baking on middle rack and let cook for 25 Minutes
After baking remove from baking dish and set on a rack of on a plate to cool

1 slice with soup

Storage and Reheating
Store in a paper bag on the counter or in the fridge. Store in freezer in plastic zip top. If it dries out simply run the pieces under water and put into oven at 325 for about 15 minutes. NEVER MICROWAVE!

Nutritional Information(14 slices)
Calories 51
Fat <1g
Carbs 11g
Protein 2g

Cost Information(14 slices)
Recipe Cost:$0.68
Cost Per Serving:$0.05

-You can freeze the dough after the first rise if you are wanting to save the baking for later.


1 comment:

  1. Oh I can't wait to try this bread.....Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


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