With a big batch of bread dough, I had my choice of shapes. I made long dough sticks for braiding into a couronne shape loaf. The word comes from the same root as "crown" and the round shape resembles the shape of a royal headpiece. Two small baguettes were simple to shape, and the last little bit went into small balls for the clover leaf rolls. The rolls are baked in our silicone muffin cups for easy shaping and cleanup.
|Clover rolls, baguettes, and couronne|
The dough is made with flour, water, salt, and eggs. After kneading until smooth and stretchy, the dough needs to rest before rolling. It was rolled into sheets and roughly cut with a kitchen knife into fettucini-like strands. After cutting, the noodles are hung over a bowl to dry until needed.
Where can we use these noodles and fresh bread? How about soup? Chicken noodle soup? With home made chicken stock? Yes, please again!
We made the stock, boned the chicken, threw in some fresh vegetables, and chucked in the noodles to cook for a few minutes before serving.
The soup and home made bread combo was the perfect end-of-day meal on a cool day. This might be a regular recipe as the days get shorter and the nights get colder.