Broccoli Cheese Soup (From Pioneer Woman)

Pizza Crust

From my Friend Stephanie Hadfield

the secret to a great crust is a pizza stone pre-heated in a 500 degree overn for at least 30 minutes.

4 cups all purpose flour
1 1/2 t kosher salt
2 1/4 t instant yeast
2 T olive oil.

Mix in food processor or stand mixer or by hand.

Pulse flour and salt a few times to combine, set aside.

Sprinkle yeast over 1/2 cup warm water, stir gently and let sit about 5 minutes then add 1 cup additional water.

Pulse food processor while pouring water/oil/yea

Honey Buttermilk Bread

1 envelope yeast or 1 tablespoon
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix the buttermilk, honey, salt, baking soda in with the yeast mixture. Add three cups of flour and mix until smooth. On an electric mixes it is about 5 minutes on low speed. Mix in butter until it is totally incorporated into batter. Now, begin to add the rest of the flour, one cup at a time, keeping the mixture on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Place in greased bowl, turn to greas the top, cover and allow to rise for 1 1/2 hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want a soft crust.