Lots more cooking to come tomorrow... hopefully.
macaroni and cheese soup with broccoli
candied pumpkin seeds
toasted pumpkin seeds
Italian Bread Bowls
from Mel's Kitchen Cafe
Makes 6-8 bread bowls
1 1/2 tablespoons active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1) In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2) Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, although I did). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.