I like this recipe from Food.com because it has the directions for both with and without self-rising flour. I have never used self-rising flour, and I'm not going to buy some special to try out a bread recipe. I used a German Spaten beer because that is what the farmer grabbed when he went to the basement, but I'm looking forward to trying this with other beers. I also cut the butter down to 1/4 cup as suggested and that was plenty. It mixed up in a snap.
The bread was great.
Since I wanted to try making the bread, I had to make a soup to go with it. I decided to use the last turban squash. I based my soup on the Spicey Turban Squash Soup recipe.
- 1 Turban Squash
- 4 Potatoes, diced
- 1 Onion, chopped
- 1 large sweet potato, peeled and chopped
- 2 large Carrots, peeled and chopped
- 2 daikon radishes peeled and chopped
- 4 chicken broth
- 1cup milk
- 1 TBS Olive Oil
- 1 tsp Turmeric
- 1 tsp Fresh Ginger, minced
- 1 TBS Red Pepper
- 1 TBS Sugar
- 2 tsp garam masala
- Salt and Pepper to taste
Basically, I used every root vegetable I could find in the house. I didn't have what the recipe called for, but it did not matter.
I roasted my squash at 375 for an hour and let it cool before I scooped it out.
Saute the onion and garlic and then add everything but the milk and simmer until fork tender.
Blast with a stick blender and then add the milk and adjust the spices until you are happy. Mine has a bit of a kick.