Broccoli Mushroom Soup & Homemade Dilly Bread

I made this soup & bread back when the Christmas dishes were in use, but forgot to post the photos.

Today’s weather started out sunny, then got cloudy, then VERY w~i~n~d~y, and then it started to SNOW….good soup weather, so I made it again tonight!

I have a DAK bread machine that bakes beautiful, big round loaves.

Ms. C’s favorite type to make is “Dilly Bread” & I think she likes it because I take her with me to the back yard to gather the fresh dill & I let her add all the ingredients to the machine & push the buttons, too.

We’ve had such a mild winter here in Ohio that there was STILL a few sprigs of fresh green dill growing near the deck at Christmas time. We cut it back in the fall & store it downstairs, hanging upside down in a brown paper bag, so it will dry.

You can see the flecks of dill seeds & some of the minced onions, too.

Both recipes are at the bottom of this post & you can easily make this bread without a bread machine.

Everybody always wants the top crust…the “PIĘTKA” in Polish… prounounced “PYENT-ka.”

My husband says he & his brothers fought over who got to eat it but they called it the “crumpka”, (with a rolled “r”)

Bread crusts are the BEST parts of fresh bread and the worst parts of sliced, supermarket bread. ??? Go figure!

That little indent in the bottom of the loaf is where the paddle has been baked into the loaf. You must remember to remove it BEFORE you start to slice! Round circles won’t fit into our toaster so we cut the loaf in half lengthwise first & then slice 1/2 moon shapes to eat with real butter. YUMMO!!

Broccoli Mushroom Cheddar Cheese Soup

2 (10 oz.) pkgs. frozen chopped broccoli (I used fresh broccoli)
3 1/2 c. chicken broth, divided (low sodium here at The Gazebo House)
10 lg. mushrooms, sliced
2/3 c. finely chopped celery
1/3 c. chopped green onion
1 tbsp. finely chopped parsley
2 tbsp. butter
2 tsp. garlic salt
1 1/2 c. grated cheddar cheese (we prefer sharp cheddar)
1/2 c. sour cream (low-fat works just fine, but don’t use fat-free)
1/2 tsp. Tabasco

If using the frozen broccoli, cook according to package directions, drain and puree in blender with 1 1/2 cups chicken broth.

If using fresh broccoli, just simmer florets in the chicken broth until tender while preparing other vegetables.

Saute mushrooms, celery & onion in butter until they are soft & transparent.

Season with garlic salt and add to the broccoli & chicken broth.

Cook, covered over low heat 30 minutes.

Stir in parsley, grated cheese, sour cream and Tabasco. Serve when cheese has melted. Makes 6 servings.

Dilly Bread

1 pkg. yeast
3 1/3 C. flour
1/4 tsp baking soda
1 1/2 tsp salt
1 unbeaten egg (room temp)

In the order listed, place dry ingredients & egg into bread machine.

Next, mix together the following ingredients & WARM to 105º ( usually less than 2 mins. in microwave) & add them to the machine.

1/4 C water
3/4 C cottage cheese
3/4 C sour cream
3 Tbsp sugar
3 Tbsp minced dried onion
2 Tbsp whole dill seed (I use fresh dill weed, too!)
1 1/2 Tbsp butter

Select “white bread” method

Without a bread machine, you can combine the dry ingredients & the egg with the warmed liquid ones, mix well & then hand knead until the dough doesn’t stick to your hands & let bread rise in a warm, draft free location. Bake in 2 loaf pans in your pre-heated 350º oven till brown on top & taps sound hollow.

I saw the ingenious idea on Pinterest to use a heating pad to set your loaf pans on while your bread rises.

It came from Robyn at The Pink Peony of Le Jardin. Brilliant!!

I usually turn my oven on warm for a few minutes, then turn it OFF &
set the loaves inside, covered with plastic wrap that has been sprayed with Pam so it doesn’t stick to the tops. Hey, whatever works for you!

I’m joining Foodie Friday at Michael Lee’s blog Designs by Gollum, nicknamed “Rattlebridge Farm” as well as The Tablescaper for Seasonal Sundays. Thank you for hosting, ladies & thank YOU for visiting The Gazebo House today. Stay warm!

fondly,
Rett

The Gazebo House