It’s the time of year when soup or stew is an acceptable dinner every night of the week. I love this.
Our favorite soup as a family is Hungarian Goulash Soup. That’s the name in the cookbook. It’s got stew meat, onions and yummy spices and both the kids devour it. Bonus.
I made it the eve before school started and needed a bread to dip. I didn’t have the hours it usually takes to make bread for the rising time, etc and I was set agains spending more money on groceries this week so I poured over the cook books I have on hand and tried to find something that would work within all of my guidelines. Which were:
- No Milk (didn’t have any in the fridge)
Enter Ficelles Bread.
- 3 1/2 C flour
- One 1/4 oz package instant yeast
- 4 tsp salt
- 1 1/2 C tepid water
- 2/3 C boiling water
Mix the flour, yeast and 1 tsp salt in a large bowl. Add tepid water and stir to make a soft dough. Knead lightly on a floured surface for 8-10 min, or until smooth and elastic.
Divide the dough into four equal portions. Roll each into a 12 in rope. Place 2 ficelles on each of 2 large baking trays. Cover the loaves with oiled plastic wrap. Let stand in warm place for 30 min or until doubled in size.
Preheat the oven to 425 degrees. Dissolve remaining salt in boiling water. Brush salt water over loaves. Use sharp knife to cut diagonal slits into the top of the loaves. Bake 15-20 min, until light gold. After 10 min, switch the positions of the baking trays to ensure even baking/color.
Serve warm, with lots of butter.