Light Whole Wheat Artisan Bread from Artisan Bread in 5 Minutes a Day by Rachel Davis

3 cups lukewarm water 1 ½ tablespoons yeast 1 ½ tablespoons Kosher salt

1 cup whole wheat flour 5 ½ cups unbleached all-purpose flour

Whole wheat flour for the pizza peel

1. Mixing and storing dough: Mix the yeast and salt with the water in a lidded (not airtight) food container (I use a 2 gallon rubbermaid, and it's only slightly too big). (You can easily half this recipe and keep it in a loosely covered mixing bowl.)

2. Mix in the remaining dry ingredients without kneading, using a wooden spoon or wet hands.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold (at least 3 hours refrigeration). Refrigerate in a lidded (not airtight) container and use over the next 14 days.

5. On baking day, dust the surface of the refrigerated dough with flour (I never do this) and cut off a 1 pound (grapefruit size) piece. Dust the piece with more flour (I don't do this either) and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a whole wheat flour-covered pizza peel for 40 minutes.

6. Twenty minutes before baking time, preheat the oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler tray (I use an old cookie sheet.) on any other shelf that won’t interfere with the rising bread.

7. Sprinkle the loaf liberally with flour (I don't do this) and slash a cross, scallop, or tic tac toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.

8. Slide the loaf directly onto the hot stone. Pour 1 cup of steaming hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.

9. Allow to cool before slicing or eating.

Potato-Cheese Soup by Courtney Baird

4 cups potatoes, diced

1 cup celery, diced

1 cup onion, diced

1 can chicken broth

1 qt. half & half

¾ cup flour

1 cube butter

1 tbsp salt & pepper

8 oz. Velveeta Cheese

Add potatoes, celery, onion and chicken broth to pan. Add water until covered. Simmer until tender.

In another pan, add half & half, flour, butter and salt & pepper. Stir until thick. Combine with potato mixture and Velveeta Cheese. Cook until cheese melts.

Broccoli cheddar soup by Chrissy Evans

INGREDIENTS: 1 tablespoon butter,melted 1/2 medium onion,chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots,julienned salt and pepper,to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese

PREPARATION: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Potato-Cheddar Soup by Elisabeth Upton

Ingredients:

• 4 bacon slices
• 1 leek, white portion only, halved, rinsed and thinly sliced
• 3 large russet potatoes, peeled and cubed
• 2 cups chicken broth
• 3 cups milk
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1/2 cup shredded sharp cheddar cheese
• Salt, to taste

Directions:

Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.

Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.

Puree the soup
Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.

Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.