Fast Thaw and Rise Bread

Well I sure learned something this morning!  Even the best made plans can hit a snag....and a big snag at that!  I forgot to set my bread out to thaw and rise last night.  This morning I woke up and realized that I was in BIG trouble....so I had to get resourceful.

I remembered Thing #2 telling me how Texas Roadhouse got their rolls to rise by using a "proofer".  So when I took my breakfast biscuits out of the oven, I left the door open for just a few minutes (warmed the kitchen and cooled the over).  I added a bowl of tap water in the center then put my frozen bread loaves in greased pans, set them in the oven (now powered off) and closed the door.  That was at 7:00 am  

Just 4 hours later, I was ready to bake!  These are two of the biggest and prettiest loaves that I've baked in months.  Sunday miracles really do happen :)!

Now if you want to know the secret to the dough, I can't possibly tell you.  You'll have to ask the people that make and package it.  I just know that I can always count on the grocery to have it in the freezer for me.  Yes, I use frozen bread dough.  I'm busy but I want to make nice bread - I just don't have the time to grow the wheat and all that jazz.  Cheaters deserve delicious hot baked bread too!

Hope this saves someones meal plans...it sure saved mine!

Chicken Noodle Soup

Does ANYTHING say comfort more than chicken noodle soup? I say NO! This is so simple and can be ready in less than an hour but I prefer to let it simmer about 60 minutes to let the flavors really intensify.

2 cans chopped chicken (or you can chop a deli prepared chicken or bake the thing yourself - no skin)
1 package wide egg noodles
2 cans diced or crinkle cut carrots (crinkle cut presents so much prettier but little guys like diced)
1/2 sleeve of celery, diced fine and sauteed until tender.
2 boxes of chicken stock (any variety is fine)

Prepare noodles as directed and rinse with cold water to stop the starches from making your noodles sticky when done. Drain and add to chicken, carrots, celery and chicken stock. Cover and cook on high for an hour...serve with saltines of fresh baked bread.

This is hard to freeze as that pasta doesn't always come back as fresh from the freezer...but you'll rarely have left overs so it's no worry!