- Feb 10, 2007
What a great idea! I made the strawberry soup from Park Faire recently, but didn't think to take a picture. Kuddos to everyone for theirs.
well, if you don't mind typing it up that is great but I'm sure I could find it with a little bit of searching as well.... up to you! DH is really into a soup kick lately so maybe I can talk him into making this together this weekend! was it delish? I wonder how fattening it is? lol. Does it call for coconut milk and stuff like that?I thought it was easy to make. If you would like, I will type in the recipe (unless it is already over on the recipe thread!).
Thank you for the ideas...we had this discussion on the "Whats for Dinner" thread yesterday and another poster free formed hers since she did not have a loaf pan.Traditional artisan breads are not made in loaf pans, so if you make this bread again, you can just form the dough into a ball then place it on a sheet pan or pie pan. Forming a log with the dough and placing it on a sheet pan will also give you a nice artisan look to the finished bread. Scoring the dough before baking will give it a nice finished look too.......originally scoring the bread was used to identify loaves because all breads were brought to a community oven for baking since most families could not afford an oven of their own. Just some thoughts about bread.......by the way, that bread looks really good; nice crumb and crust. Was it moist?? Next time we go to Raglan Road we will have to try this.