... well, 'we say that I had made in large doses and did not seem to diminish with each passing day ... so I have presented several options:
us a risotto, according to a paste, freeze ...
... in the end I decided to use the soup to make bread ...
but to get my hands on that day I had pasta and a great desire and so on everything has been turned into a panfocaccia !!!...
variegated, shake, aspects, poems, fire ... and eat!
Soft and scented to perfection, I do not know if it was better to just come out hot from the oven or cold the next day!
PANFOCACCIA carrot and coriander
250 ml of soup
100 ml water
350 g flour
1 teaspoon salt
1 packet of yeast
1 tablespoon butter
Put in a bowl flour, salt and yeast center begin to add the liquid ingredients and mix well to mix first and then vigorously for a few minutes until bubbles begin to form. Cover with plastic wrap and let rise a couple of hours in a warm place. After this time mix again and pour into a greased loaf pan. Let rise another half hour and bake at 200 C for about 40 minutes, or until a toothpick comes out clean.
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