THE RECIPES FOR THESE BREADS AND SOUPS ARE IN THEIR RESPECTIVE BOOKS:

"BREAD IN A BAG", OR "BREAD IN A BAG BOOK TWO" - (SEE LINKS BELOW FOR PURCHASING)

ALSO: "SOUP IN A BAG" (see link below for purchasing)

NOTE: BREADS ARE SHOWN IN OLDER POSTS. SEE ARCHIVES. CLICK ON ANY PHOTO TO ENLARGE.

Note: This blog looks much better with Google Chrome.

Thursday, August 23, 2012

SOUP IN A BAG - ALPHABET SOUP

Here is my recipe for Alphabet Soup from "Soup in a Bag":



In Mylar Bag
ABS
1 cups dried mixed vegetables (carrots, peas,
    green beans)
2 Tbsp. tomato powder
1  Tbsp. dried onion flakes
1 1/2 Tbsp. beef or vegetable bouillon
1/8 tsp. sage
2 bay leaves
In baggie inside Mylar bag
½ cup alphabet pasta (look in the Hispanic section of the supermarket)


Add-in
7 cups boiling water
Garlic powder and pepper to taste
 To Make:

To Make:

1.     Open Mylar bag.  Discard ABS. 

2.    Open baggie.  Pour alphabet pasta into a small bowl.  Add 1 cup boiling water.  Stir.  Let sit for 30 minutes, covered.

3.    In a medium-size cooking pot, bring 6 cups of water to a boil.  Add in Mylar bag ingredients.  Stir well.   Turn off heat. 

4.    Cover.  Let soup rest for 30 minutes.

 












5.    Add in the softened alphabet pasta.  Stir well.  Bring soup to a boil, then turn down heat to low, and simmer, covered, for 5 to 10 minutes, or until all ingredients are soft.

6. Remove bay leaves.  Stir and serve.


The perfect crackers to serve with this soup:

Pie Crust Crackers
Bread in a Bag Book Two






[1] You can buy this in the Hispanic food section of many supermarkets

BREAD IN A BAG AND SOUP IN A BAG

I was asked to put a recipe from Bread in a Bag and Soup in a Bag here so you can try a sample recipe!

Unfortunately, the format for the book doesn't come across very well, but I hope you will try the recipe anyway.  If you have any questions or concerns, as always, please comment and let me know, or you can also reach me at pemick2@ comcast.net.

-pam

BREAD IN A BAG SAMPLE RECIPE


OLIVE BREAD FROM "BREAD IN A BAG"

Makes two 12 inch long loaves
An inviting bread with the great taste of olives and garlic. 

In a Mylar Bag:

Oxygen absorber packet
2 cups flour
2 Tbsp. sugar
2 tsp. yeast
1 tsp. salt
4 shakes coarse ground pepper

In Baggie inside Mylar bag:
1¾  cups flour


Add-in:

Three (3) tablespoons chopped
 Italian antipasti mixture 
 as shown (a combination 
of pepperoncini, olive oil, 
garlic, red sweet peppers 
and green olives), 
or any similar antipasti.

AND
·        1¼ cup warm water
·        1 well-drained can
     (2.25 oz.) sliced black olives
·        3 Tbsp. olive oil

To Make:
1.     Open Mylar bag. Discard oxygen absorber packet and set aside baggie.

2.    In a medium size work bowl, pour in the loose, dry contents from the Mylar bag.  Whisk.  Add 1¼ cup water; the antipasti; the small drained can of sliced black olives; and the olive oil.



3.    Open baggie and measure out 1 cup flour and add to the dough in the bowl a little at a time, scraping the sides as you stir.  Add another ½ cup flour, a little at a time, until well  mixed.  Use your hands to mix the dough inside the bowl if you wish, but do not knead. If additional flour is needed use a little bench flour. 

4.    When all flour is incorporated, cover the bowl with a towel.  Let dough rise 90 minutes.



5.    Punch down dough inside the bowl.  Plop onto the work surface in which a couple tablespoons of flour have been scattered.  Shape into a round.

6.    Return to the work bowl and let rise for 1 hour again, covered with a towel.

  





















7.  Preheat oven to 450°F.  Plop dough onto working surface again with a little flour scattered across it.  Flatten dough.  Let rest for five minutes.





8.    Cut dough in half and shape into two 12-inch oblong loaves.  Place each on a baking sheet sprayed with Pam®.

9.    Score shallow 1/8” inch cuts across the tops a few times to allow dough to expand.  Spray dough tops lightly with water, and sprinkle with a bit of salt and pepper. 




  1. Bake bread loaves for about 20 to 25 minutes, spraying with water every 5 minutes to acquire a crispy crust. 
  1. When done, bread will be dark golden brown all over and measure 195°F internally.   Let cool.
  1. Cut slices diagonally with a serrated knife. 







Saturday, August 11, 2012

Soup in a Bag - Look Inside

If you have wanted to "look inside" my Soup in a Bag book but couldn't before, now you can.  Click HERE and it will take you to the Amazon.com page showing my book, and it will show you inside as well!

Please let me know what you think!