Bread with Garlic and Rosemary

Yields 2 round loaves

5-6 cups white bread flour, divided
2 TBSP dry yeast
2 TBSP sugar
1 1/2 tsp salt
1 TBSP minced garlic
1 tsp garlic powder
2 TBSP dried rosemary, slightly crushed
1/4 cup olive oil
2 cups hot water (130-140 degrees)

Mix 4 cups flour and all dry ingredients. Add water and oil and beat in mixer for 2 minutes or 100 strokes by hand. Add additional flour by 1/2 cups until a soft dough forms.

Knead 8-10 minutes by hand or 4-5 minutes with dough hook on mixer until smooth and elastic. Place in greased bowl and turn to coat. Cover and let rise for 45 minutes or until double in bulk (with my instant yeast, this takes only 20 minutes). Punch down and shape into 2 tight balls. Preheat oven to 450 degrees for 30 minutes and let rise for 30 minutes on greased baking sheet.

If desired, slash bread with a sharp knife and brush tops with olive oil and sprinkle with kosher salt.

Put bread in oven and throw 3-4 ice cubes on the bottom of the oven. Bake for 6 minutes and then reduce heat to 350 degrees. Bake for an additional 25-30 minutes or until bread sounds hollow when tapped on the bottom. Tent foil over bread over-browning if necessary. Let cool before slicing.

This recipe is an alteration of one from The Gift to be Simple Bread Book by Carol and Bill Hoehn

Chicken Wild Rice Soup

I have to post this recipe because I love it so much that I have to share. I used to work at The Saint Cloud Hospital in their Communications Department back in the day. Whenever this soup was on the menu, the whole hospital turned up in the lunch room. It is sooooo good!

Chicken Wild Rice Soup
from The Saint Cloud Hospital, St. Cloud, MN

32 oz. chicken broth
2 c. water
1/2 c uncooked wild rice (Uncle Ben's Wild Rice blend is ok)
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped parsley (optional, or 2 TBSP dried parsley)
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 c. whole milk
1 1/2 c. cubed cooked chicken
8 slices crisp bacon, chopped
2 TBSP dry sherry (optional, but good)

In stock pot combine broth and water. Add rice, onion, celery and parsley. Bring to a boil, reduce heat and cover. Simmer 35-40 minutes, until rice is tender. (Note: you can do this in the crockpot--it will take about 3 hours on high for the rice to get done)

In medium sauce pan, melt butter. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in milk; cook until slightly thickened. Slowly add this to the rice mixture, stirring constantly. Add remaining ingredients and heat through, taking care not to boil. Makes eight 1 1/2 cup servings.

Apple Brownies

From Magistra on the SL Forums:

1 c butter, melted
2 c sugar
2 eggs
2-3 c chopped apples
1 c walnuts (opt.)
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon

Preheat oven to 350°. Grease a 13x9x2" pan. In a large bowl, beat butter, sugar, and eggs. Stir in apples and nuts. Mix in dry ingredients. Pour batter into pan and bake for 50 minutes.

Hope you like 'em! They're great warm with vanilla ice cream.