Friday, December 28, 2012

{soups-salads-and-salad-dressings} Beef Barley Soup with Crusty Hard Rolls

 

Beef Barley Soup with Crusty Hard Rolls
1 pound stew beef cut into small pieces
2 garlic cloves, minced
6 cups beef broth
4 cups water
1 14.5 ounce can of crushed tomatoes
1 1/2 cups onion chopped
1 1/2 cups diced carrots
1 C. diced celery
1/2 pound chopped mushrooms
3/4 cup pearl barley
1 teaspoon oregano
salt and pepper to taste
Brown stew beef in 6 quart stock pan. Add garlic and onions and cook for
3 minutes. Add water, beef broth, tomatoes and cook until beef is
tender, about 1 hour. Add vegetables, barley and spices. Cook 45 minutes
or until barley is tender. Season with salt and pepper.
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Crusty Hard Rolls
Starter:
1/2 cup warm water
1 cup flour
1/8 teaspoon yeast
Mix together, cover, let rise over night.
Dough:
All of starter
3 1/2 cups flour
1 cup warm water
1 1/2 teaspoons salt
1/4 teaspoon yeast
Combine all ingredients. Let rise for 3 hours, punching down and turning
over after one hour and again after 2 hours. Divide into 12 pieces, shape
into balls and firm them up by rolling them under your lightly cupped
fingers on an unfloured surface. Place the rolls on parchment lined
baking sheet, cover, let rise 1 1/2 hours. Refrigerate several hours or
overnight. Remove from refrigerator, brush with 1/2 cup water mixed
w/egg white. Slash a 1/4 inch cut across each top and bake in 425 degree
oven for 20 to 25 minutes.

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