I need a recipie for some french bread! Oh, and diffrents kinds of soups?

Answer 1

Baguette(goes well with Soup or Cheese)

1 1/4 teaspoons active dry yeast
1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
3 cups, (13 1/2 ounces) unbleached allpurpose flour
1 cup, (4 1/2 ounces) cake flour (see note)
2 1/4 teaspoons Kosher salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)

Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.

Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.

Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.


Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.

Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.

Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.

Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.
FRENCH ONION SOUP
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan


In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
POT AU FEU
12 medium leeks, trimmed
12 carrots, peeled and halved crosswise
12 stalks celery, halved crosswise
1 large onion, quartered and studded with 4 cloves
4 pounds boneless rump roast or top or bottom round
2 pounds beef shanks, about 1 1/2-inches thick
2 pounds oxtail or beef short ribs
1 (2-pound) marrow bone, cut into 2-inch pieces
1 bouquet garni
1 tablespoon coarse sea salt
1 teaspoon black peppercorns
2 bay leaves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut into eighths
1 1/2 pounds small new potatoes
8 slices French bread, plus additional for passing with marrow bones
2 cloves garlic, peeled
Condiments:
Coarse sea salt
Cornichons
Pickled onions
Grated horseradish
Dijon mustard
Whole grain mustard


In a large stockpot place 6 leeks, 6 carrot pieces, 6 celery pieces and onion. Tie each piece of meat individually to hold its shape during the long cooking time, and place on top of the vegetables. Add 2 marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns. Add enough water to cover and bring to a boil over high heat. Reduce the heat and simmer partially covered for 3 hours, skimming any foam which forms on the top.
Strain the broth and discard the cooking vegetables. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones and vegetables except the potatoes. Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after a 1/2 hour.

Remove the meat from the broth and discard the trussing strings. Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth. Cover and keep warm.

Strain the broth and discard any remaining vegetables. Carve the meat and place on the serving platter with the vegetables. Cover and keep warm.

Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the croutons and serve as a first course. Pass the marrowbones at the table and serve with additional toast for spreading the marrow. Serve the meat and vegetables as a main course with desired condiments.

Answer 2

Amount/Measure/Ingredient:

1 tablespoon honey or sugar
3 tablespoons yeast
1 tablespoons salt
2 1/4 cups warm water110F
6 1/2 cups flour (use bread flour if you can find it)
3 cups boiling water (for oven steaming in baking pan, see below.)



Preparation:

Add the honey and yeast to warm water, mix well and let stand for 10 minutes. Add the remaining ingredients and mix with a mixer and dough hook or knead by hand for ten minutes. Place the dough in a clean bowl; lightly oil the top. Cover with a damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours). Punch dough with fist and proof once more. Knock dough down again and place on a floured surface. Cut the dough into 4 portions and shape into French-style loaves. Place on a flat baking pan or in a special French bread loaf pan. Preheat oven to 425 F, let loaves rise for 40 minutes.

Pour 3 cups boiling water into a roasting pan and carefully place on the oven bottom. Brush the loaves with cold water, slash diagonally 3 times or snip with scissors. Place the dough in the oven on a rack above the pan of water and bake for twenty minutes. Remove and cool on a rack.
Note: This dough is meant to be on the sticky side, so use extra flour when handling it. When using the recipe for bread, rolls or focaccia be sure to give it a full 40 minutes of proofing, just before baking, after it is formed into the desired shape.

SOUP RECIPES
go here
www.soup.allrecipes.com

Answer 3

POTATO SOUP

Cut up celery and onion, add to water in large pot
Boil until vegetables are tender
Cut up peeled potatoes and add to water; boil until potatoes are almost done
Add sliced polish sausage, cook till heated through
Add a little butter and some milk, be careful not to curdle the milk
Add salt and pepper to taste
Turn down heat so you don’t curdle the milk and add Velveeta cheese until it has the cheesy flavor you like.

Answer 4

Here is a website dedicated to soup

http://www.soupsong.com/

use the french bread recipe listed above

Answer 5

See here: http://en.wikipedia.org/wiki/Bread#Recipes

It shows a recipe for from the Household Cyclopedia of 1881.

Answer 6

CHECK OUT EPICURIOUS.COM-----PEG IN FRENCH BREAD AND YOU WILL HAVE EVERY KIND OF FRENCH BREAD RECIPE YOU CAN FIND---PEG IN SOUPS AND YOU'LL GET RECIPES FROM ALL OVER THE WORLD----GOOD EATING

AB