Soup and Bread

Hello friends,

Here are recipes for the French lentil soup and bread boules we had at Sam and Marja's last night. I call for a rematch of Cranium next time we are together, so we can k_c_ S_m's _ss. Enjoy!

Zach

French Lentil Soup
6 servings

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice

Balsamic vinegar (optional)

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; saute until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

from Bon Appetit, December 2006

*Just a note: I didn't use the balsamic vinegar.

French Bread (Pain Ordinaire)
Makes 3 long baguettes or round boules

2 cups warm water (105 to 115 degrees)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
1 tablespoon sugar
3 cups bread flour
1 tablespoon salt
About 3 cups unbleached all-purpose flour
Cornmeal, for sprinkling
1 large egg beaten with 2 tablespoons water, for glazing

1. In a large bowl using a whisk or in the bowl of a heavy-duty mixer fitted with the paddle attachment: pour in the warm water and sprinkle the yeast and sugar over the surface of the water. Stir until combine. Let stand at room temperature until dissolved and foamy, about 10 minutes.

2. Add 2 cups of the bread flour and the salt. Beat hard until smooth, about 3 minutes. Add the remaining 1 cup bread flour and most of the all-purpose flour, 1/2 cup at a time, until a shaggy dough that clears the sides of the bowl is formed.

3. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until soft, silky, and resilient, 5 to 8 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough should not be sticky. If kneading by machine, switch to the dough hook and knead for 1 to 3 minutes, or until dough is smooth and springy.

4. Place the dough in a lightly greased deep bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a cool area until tripled in bulk, 1 1/2 to 2 hours. If you have time, punch down the dough and allow it to rise again for about 1 hour. The dough may also rise in the refrigerator overnight.

5. Gently deflate the dough. Turn it out onto a lightly floured work surface. Grease or parchment-line a baking sheet and sprinkle with cornmeal. Divide the dough into 3 equal portions. Knead in more flour now if the dough seems sticky. Shape the portions into tight roud balls for boules. Or flatten each portion into a rectangle for baguettes. Roll each rectangle up tightly with your thumbs to form a long sausage shape; roll back and forth with your palms to adjust the length. Place the loaves 4 inches apart on the baking sheet.

6. Quick method: Directly after forming the loaves, slash the tops diagonally no deeper than 1/4 inch and brush the entire surface with the glaze. Place in a cold oven on the middle or lower rack. Turn the oven thermostat to 400 degrees F and bake for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger. Eat immediately or transfer the loaves to a cooling rack.

7. Standard method: Preheat a baking stone at 450 degrees F for at least 20 minutes, if using; otherwise, preheat the oven to 400 degrees F. Cover the loaves loosely with plastic wrap and let rise until puffy and doubled, about 30 to 40 minutes. Slash the tops of the loaves diagonally no more than 1/4 inch deep and brush the entire surface with the glaze. Spray a mist of water into the oven, or throw a few ice cubes onto a gas oven floor to crisp the crust, if desired. Turn the oven thermostat to 400 degrees 4 if using a stone and bake for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger. Eat immediately or transfer the loaves to a cooling rack.

from The Bread Bible by Beth Hensperger

*Note: To make the individual bread boules we had at Sam and Marja's, divide the dough into 6 equal parts in step 5, and shape the portions into tight round balls. Continue with the rest of the directions, and bake for 30 minutes.