Gary wrote:

> KenK wrote:
> >
> > I love various bean soups and make them frquently; in fact a batch
> > is in my crockpot cooking right now.
> >
> > I normally eat it plain, but yesterday thougt about trying broad
> > noodles or dumplings with a bowlful. I can't see why they wouldn't
> > but perhaps neither goes well with bean soup?
>
> Since the thought somewhat appeals to you, go for it.
> Try just a small amount. Doesn't sound bad to me.

It's not though I am more apt to take some leftover beans and add them
to a noodle based soup. Just a balance difference there.

> As an alternative, maybe a buttered roll with your bean soup. Not
> too soft (butter). Keep it thick enough to have some body.

Yes. A firmer bread works best here. I have a rye bread that I make
that works well there. Similar to a jewish rye though I make it shaped
more like a fat baguette/sub roll. Cuts to nice rounds for enjoying
with soup. Wish I had some of that now but will have to make it
tomorrow.

Here's a version of a simple rye (I make it in dough mode to make othe
than machine shape):

MMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 ts Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
can also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008

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