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Yum AJ... love homemade soups and love bread with it. Your post reminded me that on one horrid wet cold day recently I had some lovely home made soup but when I went to get bread to have with it for lunch there was none. No way was I going to eat it without bread, and no way was I going to venture out in that weather just for one loaf of bread. Instead, I delayed my lunch by and hour and quickly whipped up some Yoghurt & Onion Bread which was a recipe I got off RW way back when I first stumbled on to this site. I am going to put it on here - someone will recognise it as theirs, and I must say that it is a really easy to make and I have often used this recipe.
Onion & Yoghurt Bread.
3 cups self raising Flour.
2 cups plain yoghurt ( or 1x 600 ml carton)
1 packet of Maggi onion soup mix.
Set oven to 180 degs C , grease a loaf tin well, mix the above ingredients quickly, place in the loaf tin, brush the top with a little milk to glaze and bake for 1 hour. Cut into thick slices and butter while warm to enjoy with hot soup. Yum!. Recipe says cold bread is nice toasted the next day. It is too, but hardly ever have any left to get that to that stage!.

That bread sounds delicious, k-k-katy. I will have to try it next time soup is on the menu.

If you like your bread to have a yeasty taste try this
3 cups selfraising Flour
1 stubby or can of beer
1/2 tsp salt
Mix & place in greased loaf tin
Cook at 180 for 1hr
Great with soup & can be made in a camp oven when camping.

Add 2 dsp of sugar if you like bread sweet
& add 1/2 cup mixed fruit & 2 tsp mixed spice for fruit loaf.
Eat fresh or toast

Double yum!!!

I had the most delicious beetroot at dinner the other night. Whole baby beetroot, boiled till tender, then coated in a delicious orange sauce made with orange rind, orange juice, brown sugar, butter. I could find the recipe if anyone's interested. Anyway, it was new to me and I loved it.

*hyperventilating* BEETROOT!!! OMG! yes please the recipe please now thank you immediately if not before thank you please yes!!!!

BEETROOT WITH ORANGE

500g beetroot
2 tablespoons brown sugar
1 tablespoon cornflour
2 tablespoons vinegar
1 cup oroange juice
1 tablespoon water
15g butter


Cook beetroot in boiling salted water 50 -60 minutes or until tender. Drain, peel, cut in slices or make small balls with a melon baller; set aside. Heat sugar, vinegar, strained orange joice and butter in pan.

Blend cornflour with water, stir in the orange juice mixture, stir until mixture boils and thickens. Add beetroot and heat through. Decorate with orange zest if liked.

Serves four.

I hope you enjoy this. I figure it would taste great with pork or bacon dishes, or rich beef recipes.

This works well with Splenda for those who can't or shouldn't have sugar.