MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125ºF/52ºC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
until light and doubled in size.

Or you can use a regular 9" X 5" loaf pan(s).

Heat oven to 375ºF/190ºC. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... Before Walmart you had to buy a circus ticket to see a bearded woman.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Broccoli & Cheese Soup
Categories: Vegetables, Cheese, Poultry
Yield: 3 Servings

1 qt Chicken stock
10 1/2 oz Can cheddar cheese soup
4 oz Shredded Cheddar cheese
1 md Onion
10 oz Box chopped broccoli
1/4 c Butter
8 oz Half & half
Salt & pepper

In a soup pot, combine the chicken stock, butter,
half & half, and cheddar cheese soup.

Let it cook on medium heat, while you prepare the
vegetables.

Peel and cut the onion in small wedges.

Add the the broccoli and the onion to the pot.

Let it simmer on low/medium for about 20 to 30 mins.

Stir in the shredded cheese, until well combined.

Using an immersion blender, blend until semi-smooth,
leaving small chunks of broccoli and onion, for
texture.

Salt and pepper to taste.

Serve w/crusty bread, toasted if you like.

UDD NOTES: This is very reminiscent of Panera's
version of Broccoli-Cheese soup. This was a "head
recipe" that I made up as I went along. Reading the
search engine results I see I left out carrot - I may
add that next go. And I note that others use Mushroom
Soup or Cream of Celery/Asparagus/Chicken ... all of
which are interesting. -- 14 January 2021

Uncle Dirty Dave's Kitchen

MMMMM

... Comes with all you see here. Batteries not included.
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