Wednesday, 31 October 2007

Day Two

Still on the Hey Fungi! Go Back To your Roots soup

The flavours have merged more today, there's more herb coming through. Still very nice...still very thick.

Today i have a recipe for the perfect bread to go with the Hey Fungi! soup:

Crusty White Bread

800g (1¾lb) Strong White Flour
450ml (¾ pint) Lukewarm Water
25g (1oz) Fresh Yeast
15g (½ oz) Lard
2 tsp Salt

Mix the flour and salt together, rub in the lard.
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid. Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for two hours to allow it to rise.
Turn out on to a floured surface and knock out all of the air.
Knead again until springy and smooth.
Reshape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for an hour to allow it to rise again.
Divide the dough in half and place into two well-greased 2lb (900g) loaf tins.
Cover the tins and place in a warm place for 40 - 45 minutes to allow the dough to rise.
Preheat oven to 230°C: 450°F: Gas 8 and bake for 40-45 minutes.

From www.Foody.com

This thick, hearty soup really needs a good farmhouse crusty loaf to go with it.

Enjoy!

2 comments:

Hamster said...

What a great idea for a blog! I love soup, me...

Hamster

The Fee Fairy said...

Me too, it started with trying to be more healthy, and ended as a love affair.

Me + soup...