Feeling bored of the usual meal on the table and want to try a soup and bread combo? Indeed, a new meal experience is worth a taste. Numerous types of bread may have different ways to present it. Soup and bread pairings will be interesting because of the many options and choices. You can buy a loaf of bread or make your own.
This article will give you ample choices in your new meal experience with bread and soup.
Learn to make homemade bread or rolls with the listed recipes below.
Garlic Knots Paired with Creamy Chicken Noodle Soup
The creamy noodle soup goes nicely with these garlic knots. It will be a satisfying meal. Soft and fluffy garlic knots are from pizza dough. They are covered in a flavorful garlic herb butter before and after baking. Home cooking is easy with this recipe.
- 1 1/3 cups (320ml) warm water
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- one tablespoon (13g) granulated sugar
- two tablespoons (30ml) olive oil
- 3/4 teaspoon salt
- 3 1/2 cups (420g) all-purpose flour
- For toppings, you need five tablespoons melted unsalted butter, three garlic cloves
- one teaspoon Italian Seasoning
- 1/4 teaspoon table salt
- 1/4 cup canned or freshly grated Parmesan cheese (optional, after baking)
- Get the dough ready. Fill the bowl with warm water, yeast, and sugar granules. Cover it in five minutes.
- Add salt, olive oil, and half the flour. The remaining flour is then added after 15 seconds of beating. Beat for two minutes at a low speed. Lay the dough out on a surface that has been lightly dusted with flour. Knead the dough for 3–4 minutes, or until it is soft and elastic, using lightly dusted hands. Although the dough might be a little too heavy for a mixer, you can still use the mixer on low speed. The dough should still have a slight softness to it after kneading. The dough should rise if you poke it with your finger and slowly bounce back. If not, continue to knead.
- Use the bowl you used for the dough and lightly coat it with oil or nonstick spray. Place the dough in the basin. Cover the bowl with a fresh kitchen towel, plastic wrap, or aluminum foil. Allow the dough to rise at room temperature for 1-2 hours. To test whether the dough has risen sufficiently, prick it with the index finger to the second knuckle.
- Punch the dough down to let the air out once it is ready. Form the dough into a 16-by-5-inch log using floured hands and a lightly dusted work surface. Slice into 16 1-inch strips using a bench scraper, pizza cutter, or sharp knife. Each strip is rolled into 8-inch ropes. Put a knot in each. On the baking sheets, arrange the knots.
- Place a light cover over the shaped knots, and allow them to rest for at least 30 and maybe 45 minutes. With your index finger, lightly press the dough; if an indentation appears, the dough is ready for baking.
- Preheat oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some toppings when the knots come out of the oven.
- Bake for about 18-23 minutes or until golden brown on top. Detach from the oven and brush the warm knots with the remaining garlic butter. Sprinkle with Parmesan cheese.
- Keep leftover knots in the refrigerator for up to a week or at room temperature for up to 2 days. Knots can be frozen-baked and cooled for up to three months. Thaw, then reheat as needed.
French Bread Paired with French Onion Soup
French onion soup is an excellent dish to eat with classic French bread.
French bread is a dense, chewy loaf of bread with a crust prepared from white wheat flour. Shape the loaf like a torpedo, batard, or baguette. Here is the way to make a french bread.
- 3 1/4 cup bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- one teaspoon of granulated sugar
- one teaspoon of table salt
- 1 1/4 cup water (warm, 120-130°F)
- three tablespoons cornmeal (for dusting pan)
- Combine 2 cups flour, yeast, sugar, and salt in a stand mixer basin. To the flour mixture, add warm water. Blend on low speed for 30 seconds, then beat with a paddle attachment for 3 minutes.
- Put the dough hook attachment in place. Stir in just enough of the leftover flour to create a solid dough. Knead for 5 to 7 minutes or until the dough is elastic and smooth.
- Turn the dough in a basin to lubricate the top. A finger inserted into the dough up to the second knuckle should leave an indentation, which should take about an hour to rise.
- Punch the dough to remove air bubbles after turning it onto a lightly dusted surface. To form a rectangle 14 by 7 inches, roll or pat. Roll tightly, squeezing dough into a roll, beginning with a shorter side. To seal, taper ends and pinch the edges. Place on a cookie sheet that has been lightly oiled and cornmeal-dusted. Cover; allow to raise until touch-related indentation is still present.
- Preheat oven to 425ºF.
- Make a few diagonal cuts across the top of the loaf with a very sharp knife. Brush with ice-cold water. Bake the loaf for 30 to 40 minutes, or until it is golden brown. For a crispier crust, spray or brush the loaf with cold water several times during the first 10 minutes of baking. Remove and let cool on a wire rack.
Lentil Soup with Homemade Naan Bread
Let us continue discussing the Indian-inspired side dishes for lentil soup and serve it with handmade naan bread. It always feels like a special treat and is perfect for swiping your soup.
This recipe makes chewy, frothy, pillowy bread that is much simpler to make. Despite the need to give the dough some time to rise, it will only take a half-hour of active time.
Making handmade naan is simpler than you may think, and it’s delicious.
- 2 tsp dry active yeast
- 1 tsp sugar
- 1/2 cup warm water
- 2 1/2-3 cups flour, divided
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/3 cup plain yogurt
- one large egg
- Combine the yeast, sugar, and warm water in a small bowl. Combine, then set aside for a few minutes or until the top is foamy. Whisk in the oil, yogurt, and egg until well blended after it has frothed up.
- Mix the salt and 1 cup of flour in a medium bowl. Add the wet ingredients to the bowl containing the flour and salt and stir until thoroughly incorporated. Half a cup of flour at a time should be added until you are unable to stir the mixture with a spoon anymore.
- The dough should now be turned onto a lightly dusted surface and kneaded for about 3 minutes, using a tiny amount of flour to prevent sticking. A total of 2.5 to 3 cups of flour will be required. The dough should be very soft, silky, and non-sticky. Since you knead the dough, try not to add too much flour.
- Allow the dough to rise for about an hour, loosely covered, until it has doubled in size. After the dough has risen, gently press it into a disc and divide it into eight pieces. Make a little ball.
- Over medium heat, preheat a sizable pan with a heavy bottom. Roll it out until it is about 1/4 inch thick or roughly 6 inches in diameter, working with one ball at a time. Roll out the dough, place it in the heated skillet, and cook until the bottom is golden brown. Cook the remaining pieces, stack the baked flatbread on a platter, and cover it with a towel to keep it warm. Serve either simply or with melted butter and fresh herbs!
Whole Wheat Bread Served with Vegetable Soup
Serving whole wheat bread alongside veggie soup is a healthy choice. It goes nicely with the soup because of its dense texture and nutty flavor. Whole wheat bread contains a lot of fiber to feel satisfied and full. Make whole wheat bread by following these instructions.
- 3 cups warm water
- 2 (.25 ounce) packages active dry yeast
- ⅔ cup honey, divided
- 5 cups bread flour
- five tablespoons butter, melted, divided
- one tablespoon salt
- 4 cups whole wheat flour, or more as needed
- Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve. Add 5 cups of bread flour, and stir to combine. Let sit for 30 minutes or until big and bubbly.
- Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Transfer dough to a floured work surface and gradually knead in the remaining 2 cups of whole wheat flour. Knead until the dough starts to pull away from the work surface, adding whole wheat flour if necessary; the dough should be a bit tacky but not too sticky.
- Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel and let rise in a warm place, for 45 minutes to 1 hour.
- Grease three 9×5-inch loaf pans. Punch down the dough and divide it into three loaves. Prepare loaf pans and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350 degrees.
- Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.
- Lightly brush the tops of the loaves with the remaining two tablespoons of melted butter when done to prevent the crust from getting hard. Cool completely.
Cornbread Paired with Vegetable Soup
A traditional bread that goes well with vegetable soup is cornbread. Its flavor is mildly sweet, which goes well with the soup’s vegetables. Cornbread has a pleasing texture that holds up well in soup. Our simple cornbread recipe is melt-in-your-mouth delicious and created from scratch.
You’ll want to make this easy cornbread recipe repeatedly because it simply requires four easy steps. Try following the steps and surely you will love the taste.
- 1/4 cup butter (1/2 stick)
- 1 cup milk
- 1 large egg
- 1 1/4 cups yellow, white, or blue cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- The oven temperature is set to 400 °F. Cooking spray should be used to coat the bottom and sides of an 8-inch square pan or a 9-inch round cake pan.
- Melt the butter in a 1-quart pot by heating it gently.
- Melted butter, milk, and egg should be thoroughly combined using a fork or wire whisk. Cornmeal, flour, sugar, baking powder, and salt should all be added. Pour the batter onto the pan after scraping it out of the bowl with a rubber spatula. In the pan, spread the batter evenly, and smooth the top.
- Bake for 20 to 25 minutes or until golden. Serve hot
Oatmeal Bread Paired With Soup and Stew
This oatmeal bread is nutritious, hearty, and loaded with beneficial properties. Soup and stew will be an amazing pair for this. These are both yummy and hearty. Homemade oatmeal is an easy way to make. Give these steps a focus.
- 1/2 cup (45 g) old-fashioned rolled, steel-cut, or instant oats
- 1 cup (240 ml) water or milk
- 1 cup (240 ml) almond, coconut, soy milk, or other non-dairy alternative (optional)
- Various toppings, spices, and additives (to taste)
- Place oatmeal in a microwave-safe bowl. Serving sizes for instant oatmeal are already measured out for you; all you need to do is open the bag and pour them into the bowl.
- Add 1 cup of water and stir. Pour cold water from a liquid measuring cup until it reaches the 1-cup mark. Stir it. Oatmeal can be creamier and thicker by substituting milk for water.
- You should microwave oatmeal for one to two minutes. Heat the oats on high power for 112 minutes to make them softer and creamier. If you’re using heartier forms of oatmeal, such as classic rolled or steel-cut oats, you might need to cook it for two to three minutes to make it soft.
- Combine the oats. Take out the bowl in the microwave carefully. Cool it down. Oatmeal is now ready for consumption.
- Add the flavors you choose. Add healthy and delicious toppings such as butter, honey, cream, fresh berries, dried fruit, or toasted nuts.
In conclusion, bread and soup had been a choice for many diners. Bread has been part of a staple diet for many. You will never go wrong with bread and soup. It is a healthier experience and suiting for a healthy lifestyle. Keep the enthusiasm for making homemade bread as well.