Souper Dooper Bread - The Horse Forum
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post #1 of 4 Old 10-14-2008, 04:16 PM Thread Starter
Join Date: Apr 2008
Location: Missouri
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Souper Dooper Bread

I found this recipie for a quick/easy bread. My Family LOVES all sorts of breads so we are always experimenting. We liked this one enough I thought I'd share it.

It's a white bread with a rough texture and herbed taste.

2pkg. yeast (active dry)
1/3 cup very warm water
10 1/2 oz. can cream of celery soup
1tsp. salt
1tsp. garlic powder
1tsp. onion powder
1/2 cup softened butter or oleo
3 1/2 cups flour

Shredded cheddar type cheese (I used a fiesta blend cheese It's what I had on hand ) or sesame seeds.

Sprinkle the yeast into the very warm water in a large mixing bowl. Stir until disolved ( I use a electric hand mixer for this recipie) Stir in the soup. Add the salt, garlic & onion powder, butter and 2 cups of flour. beat until well blended. Add the remaining flour. Cover ( I use a dish towel) and let rise in a wam place for 1 hour. Stir down ( I use a wooden spoon). Put dough into a greased 9" square pan. Spread the batter evenly. Sprinkle the top with grated cheese or sesame seeds. Cover and let rise in a warm place for 30 minutes. Bake in a hot oven (pre-heated about 20 min.) at 400 degrees for 30-35 minutes. Take out of pan once you can easily handle the baking dish with pot holders, the sooner the better. Cool on a wire rack. This is VERY good warm. Hope you enjoy!!!

Bread making is always messy. I'm sure if you have a kitchen aid mixer it wouldn't be half as messy as I make it out to be. :roll: I just have a hand mixer. If you have a couple hours ( I do this when I'm making a roast) it's a real treat to have homemade bread. The cheese on top becomes baked on...think subway bread where the cheese isn't cheesy any more.. it's crispy and nummy!

*I forgot to add, that the original recipie doesn't include a teaspoon of original Mrs. Dash seasoning. I like to add that and and some parsley flakes (1-2tsp) for color. I add this stuff when I add the salt & other seasonings*

Be strong and courageous, and do the work. Don't be afraid or discouraged by the size of the task, for the Lord God, my God, is with you. He will not fail you or forsake you.

1 Chronicles 28:20

Last edited by Dumas'_Grrrl; 10-14-2008 at 04:18 PM.
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post #2 of 4 Old 10-14-2008, 04:21 PM
Join Date: Jul 2008
Location: between florida and maryland, usa.
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That sounds really good!
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post #3 of 4 Old 10-14-2008, 04:23 PM
Join Date: Jun 2008
Location: South Wales
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I love making bread! I did it all through the summer - no time now I'm at uni, but I miss it. I would make up a big lump of dough and store it in the fridge, rising and baking enough each day for my lunch.

I use:

500g strong bread flour
25g butter
1.5 tsp salt
1.5 tsp sugar
1.5 tsp yeast
Enough warm water to make a flexible dough. The warm bit is important for activating the yeast.

Rub butter into flour, add the rest of the dry stuff, then mix in the water using dough hooks. Knead with them for five mins, finish off by hand, make sure there are bubbles forming throughout the dough and it is flexible and can be moulded into itself easily. Stick some in the fridge, shape the rest into rolls. Leave in a warm place under an oiled sheet of clingfilm until doubled in size, then bake in an oven at around 200 degrees C.

More sugar makes a thicker crust. More salt makes the dough heavier and it rises slowly. More yeast makes it rise more but if you overadd you get sour bread that collapses on itself. Warm water activates the yeast and kneading builds gluten strands to help the dough rise well. You can brush the tops lightly with milk or diluted egg white before they go in the oven to darken the crust, but don't overdo it or it's really not nice xD

If you believe everything you read, better not read.
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post #4 of 4 Old 10-14-2008, 04:27 PM
Join Date: Sep 2007
Location: SE Kansas
Posts: 10,620
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Sounds Yummy Dumas.
I used to make bread every week on laundry day. I would let the dough rise next to the warm dryer.
I need to start making it again. I always loved kneading the dough its an almost spiritual and very therapeutic act. The dough is such a living thing and getting it like a babys bottom is so sweet

I would sometimes either mist the top of the almost baked crust or put a pan of water in the oven so the crust would be really chewy....I'm getting hungry now.

"Until one has loved an animal, part of one's soul remains unawakened..."
- Anatole France

Last edited by Vidaloco; 10-14-2008 at 04:29 PM.
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