The Soup Bread Cookbook

Makes 16 1 package [1/4 ounce] or 1 scant tablespoon active dry yeast 2 cups warm water [105° to 115°F] 3 cups rye flour 21/2 cups bread flour 2 teaspoons sugar 1/2 teaspoon salt 1 tablespoon + 2 teaspoons caraway seeds 1 egg white 2 ...

The Soup   Bread Cookbook

The Soup Bread Cookbook

From one of America's most prolific and beloved cookbook authors comes a compendium of unique recipes for a universally appealing subject. This broad collection of soups, broths, bisques, and chowders ranges from summer coolers and hearty, warming stews to smooth, creamy soups and fiery broths. Marked by their straightforward preparation, accessible ingredients, and original pairings, Ojakangas's collection not only taps into her Scandinavian heritage but into flavorful soups from around the world—there's Swedish Pea, Moroccan Vegetable, Borscht, and Chicken and Dumplings to Feijoida, French Onion, Italian Meatball, and Asian Lemon Ginger. The bread recipes alone could fill a cookbook. Loaves, buns, sticks, and flatbreads are here, along with pretzels, pitas, toasts and focaccias. Organized by season and complemented by evocative photographs, The Soup & Bread Cookbook is an ideal volume for anyone who takes comfort in the essential pleasures of a bowl of soup and warm bread.

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