Our last Sister Share It All was an invitation to join us in a Pinterest Challenge, choosing six of your pins to accomplish during the next six weeks. Today we’re sharing our progress on two of them.
You can see all six of my picks here.
First project checked off was making Creamy White Bean and Bacon Soup. We’re big soup fans around these parts, and if it has bacon, we’re 100% sold. But the reason I chose it for this challenge is because it called for dry beans, rather than canned. I know dry beans are easy and way cheaper, but I have never bothered to use them because I never think far enough ahead to use them. So this time I cooked them in my crockpot (without bothering to pre-soak them), and it turned out to be just as easy as everyone said. Plus, they were soft and delicious, and shortened the soup cooking time since I didn’t have to let the canned beans soften.
2/3 cup hot water (110-115 degrees)
1-1/2 tsp yeast
2 TB vegetable oil
2 TB sugar
1 tsp salt
3 to 3-1/4 cup flour
Combine yeast and water and let it sit and activate for five minutes. Add the rest of the ingredients and knead until a soft, smooth dough forms. Knead for 5 minutes longer, then cover and let it rise for 45 minutes or until doubled.
Remove dough from the bowl and on to a floured surface. Divide into three equal sections and braid, tucking both ends underneath the loaf. Let rise for 30-45 more minutes. Cook in an oven preheated to 375 degrees for 25-30 minutes or until golden brown. Remove from the oven and let cool on a wire rack.