Graham wrote:

> On 2021-04-25 9:31 a.m., US Janet wrote:
> >
> > I think it is going to be chicken veggie soup. I went out to the
> > freezer, dug around and found a smallish whole bird that will fit in
> > the pressure cooker. Pressure cooker makes the very best stock.
> > The stock becomes heavily chicken flavored. But I do cook the
> > chicken for about an hour. That pulls all the flavor out of the
> > bird and bones. I'll use the usual for making the stock --
> > celery,, onion, carrot, bay leaf, garlic, thyme and a bit of s&p.
> > I alway use a ues strainer to get out the odds and ends but this
> > time I think I will also strain the stock through cheesecloth.
> > This is going to be a kind of kitchen sink chicken soup. Carrot,
> > onion, celery, green beans, cabbage, maybe some spinach.
> > I've got a baguette and home made garlic butter to go with the soup.
> > It's a good project for a totally dark, grey, nasty day.
> >
> > What's on your menu for today?
> >
> > Janet US
> >
> Miserable weather here - snowing steadily:-(
> I baked a couple of Lahey-style loaves yesterday - ran out of WW
> bread flour so subbed WW pastry flour and some gluten. Worked fine.
> Tempted to just have bread, cheese and pickled onions.

This makes me smile! You've mentioned that method before. Here is what
I found on it for others to look over.

https://www.cbsnews.com/news/recipe-...o-knead-bread/