Bella's Barnehage Mat Blog

Soup Bread

At the begining of the week i make soup using just vegetables and stock. on the most weeks i have some left over, instead of freezing it like i normally do i decided to use it. This bread is made in the normal way but instead of water i added the warmed up soup. it gives it a lovely colour and taste. You can make it with any soups in the recipe i have used left over Pumpkin and Ginger soup. tasted really good with the Prim.

Makes 55 bread rolls

Oven temperature 200oC

1 kg           plain flour

800 gr       fine wholemeal flour

0.5 tsp       salt

0.5 tsp       sugar

3 tbs         dried yeast

3 tbs         sunflower oil

10 lt          warmed soup but not boiling hot!!

Mix all the dry ingredients in a large bowl then add the warmed soup with the oil a bit at a time till you have a soft but still a bit sticky dough. Knead the dough for about 5 minutes, it is ready if you push your thumb into the dough and it springs right back. Put the dough in a lage bowl  and cover. Leave to rise till doubled in size.

When it is ready turn out on a floured surface and knead again for a  minute. Then divide into small balls about the size of an egg. roll the dough into ball/roll shapes and put on a baking tray. cover again and leave to rise again for about 20 minutes.

Put the rolls in a warmed oven and bake for about 12 minutes till golden brown. leave to cool and enjoy.

Comments

16.09.2019 13:02

Julia Blom

Link to the bread recipe from here would be great.