I still can't find that kale soup recipe, but I have another recipe to post. This is from Vincent and Mary Price's very excellent cookbook, "A Treasury Of Great Recipes". The recipe is for his House Bread and is a wonderful french bread. I put it in my bread maker rather than making it the "regular" way. Much faster and just as good!
2 cups water -- lukewarm
1 package active dry yeast
1/2 teaspoon powdered ginger
2 teaspoons salt
1 tablespoon sugar
5 cups flour
dash or two of cornmeal for pan
Measure and pour into large bowl: 2 cups lukewarm water. Sprinkle with 1 package active dry yeast and stir until dissolved.
Add and mix well: 1/2 tsp powdered ginger, 2 tsp salt, 1 tbsp sugar and 2 cups of the sifted flour.
Beat until smooth, then add about 3 cups flour.
On a floured board, knead until dough is smooth and elastic (about 8 minutes), adding more flour if necessary. Dough should be stiff.
Cover hands with softened butter and pat dough into a greased ball. Put in a large bowl, cover with a towel and let rise in warm, draftless place for about 1 hour or until doubled in bulk.
Break rise by punching down. Turn out on lightly floured board. Shape into 1 large loaf or 2 smaller ones.
Lightly butter a cookie sheet and dust with cornmeal. Please loaf or loaves on sheet and brush tops with cold water. With scissors, make 3 or 4 diagonal slashes across top of loaf. Let rise again until double in bulk (about 1 hour).
Preheat oven to very hot (450).
For a good crust, put pay of boiling water on bottom of oven and brush each loaf with melted butter.
Bake in the very hot oven for 7 minutes, then reduce oven heat for 350 degrees and bake for 35 minutes longer.
Cool bread on cake rack.
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Per Serving (excluding unknown items): 234 Calories; 1g Fat (2.5% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.
7:36:12 AM 
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