Today I’m participating
in the 9th Saturday Blog Showcase
co-hosted by Lori at
and Ann at
It is Ann's turn to host the Blog Showcase this week.
We try a new recipe each week that another blogger has shared.
Prepare the recipe during the week then link your post
about it to the Saturday Blog Showcase.
Include the recipe in the body of your post
(if it is not a copyright violation to do so)
and a link back to the recipe on the originating blog.
We were recently out to dinner with friends & they were raving about a portobello mushroom & brie soup. I've made a traditional Polish mushroom soup at Christmas time for years but I wanted to try to duplicate this new combination, so I went searching for a similar sounding recipe. I should have known to go straight to my favorite bloggers!
The very talented Mari at Once Upon A Plate had posted about just such a recipe over a year ago. Her photos of it in her blue & white tureens are exquisite! Be sure to follow the link to her blog so you can see them.
The recipe came from Recipelink & it is copyrighted, so I cannot post it here but you can get it just by clicking their link.
I made mine EXACTLY like Mari.
I didn't roast the garlic, just like Mari.
I used 1/2 & 1/2 instead of cream, just like Mari.
I didn't strain the soup, just like Mari.
I skipped the buttered croutons, just like Mari.
I know better than to mess with perfection!
Speaking of perfection, I also made my Dad's recipe for homemade bread to go along with it!
That's my mom & dad's wedding photo & his mother Emily Cartwright Littlewood in the upper left corner. It was her husband's father who owned the family bakery pictured here:
You can read more about it & the token coin here but this is the family's recipe as told to me by my 73 year old brother.
That recipe I CAN share!
2 1/2 tsp. regular table salt
2 Tbs. granulated sugar
1 cup cold milk
1 cup boiling water
1 package (2 1/4 tsp) active dry yeast
6 cups (approximately) white flour (I used King Arthur bread flour)
I only used 5 cups of flour & a wee bit more for the counter when kneading.
Pour the cold milk and 1 cup boiling water together.
This will create the perfect lukewarm temp. 110º - 115º F.
(I check it with a thermometer, just in case)
Mix in the yeast & let dissolve about five minutes. Stir gently if it clumps.
Add this liquid mixture and 3 cups of the flour to the mixing bowl.
Using the flat paddle attachment mix until blended.
Continue to add flour until the paddle can no longer grab the dough ball.
Remove paddle mixer and replace with dough hook.
Mix dough on slow speed, adding flour until the dough is smooth and elastic.
It should not stick to the bottom of the mixing bowl.
You may do the final bit of kneading by hand.
Put the dough in a large, greased bowl, cover and let rise until double in bulk.
Punch down the dough, remove from bowl and divide in half.
Shape into two loaves and place in two greased loaf pans.
Cover with waxed or parchment paper. (I find a towel sticks & can be too heavy)
Preheat oven to 425º F. * (see note below)
Let dough in pans rise again in a warm place until double in bulk.
Put into preheated oven and bake for 15 minutes.
Reduce heat to 375º F. and bake for another 25 - 30 minutes.
Remove loaves from pans and cool on racks.
* I've had suspicions that my oven runs hot. Its only 4 yrs. old but I think the calibration is off, so I did these loaves at 375º for almost 45 minutes. Maybe a little less as they were getting too brown. Tap on the top & listen for a hollow sound.
After the first rise:
My first batch fell a wee bit, so I did a second one
and let it rise in a warmer spot & was more
careful about any cold drafts nearby.
Too bad computers don't have smell-a-vision.
The whole house was full of that wonderful aroma!
It evokes such happy memories.
It was delicious along with the soup.
I have one question...is there an EASY way
to take the rind off the brie???
Thank you to both Ann & Lori for hosting this fun meme.
I've learned SO much from participating!