Bread And Soup a Budget Meal Plan

Video Description

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen! Today we’re making easy no-knead bread from scratch and pairing it with a hearty pork stock bean soup that absolutely explodes with flavour. If you’ve ever been intimidated by all the “rules” of bread baking — hydration percentages, gluten development, perfect shaping — this is your sign to ignore the noise and just bake the bread. This high hydration, no-knead bread recipe uses simple pantry staples: flour, water, salt, and yeast. That’s it. No mixer required. No fancy equipment required. Just time, folds, and confidence. This bread formula is incredibly forgiving and is the exact same base ratio I use for: Artisan no-knead bread Dutch oven bread Overnight bread Pizza dough (cold fermented for 2–3 days) It works with: All-purpose flour Whole wheat flour Mixed flours Different brands (because flour is milled differently and hydration matters!) Alongside the bread, we’re making a deeply flavorful pork bone stock soup using homemade pork stock made from sausage trimmings — bones, cartilage, and skin simmered low and slow to create a collagen-rich, jiggly, flavor-packed stock. This soup features: Navy beans, black beans, and black-eyed peas Rotel tomatoes with green chilies Salsa verde (tomatillo salsa) Fresh crushed cumin Tex-Mex seasoning Onion, green pepper, and banana pepper The result? A budget-friendly, high-protein bean soup with incredible depth and mouthfeel thanks to real homemade stock. This episode is about more than just recipes. It’s about: Stretching your grocery budget Cooking from scratch Making homemade bread affordable Using every part of what you bring into your kitchen Eating well without overcomplicating things A 10kg bag of flour makes dozens of loaves. Pork bones become stock. Stock becomes soup. Planning and simple techniques can completely change your food budget — without sacrificing flavor. If you’ve been afraid to bake bread, don’t be. Start here. Make a slightly sticky dough. Fold it a few times. Bake it hot. Eat it with soup. Repeat. Thanks for stopping by the kitchen. See you again soon. Soup Recipe Ingredients: Oil for frying Large yellow onion, chopped 1 green pepper, chopped (poblano is better if you can get it) 1 hot banana pepper, chopped 15 mL (1 Tbsp) ground cumin Salt & pepper to taste 1- 127 mL can chopped green chilies 1- 284 mL can Ro-Tel 250 mL (1 cup) salsa verde 1.25 L (5 cups) pork stock 4 (540 mL - 19 ounce) cans assorted beans, (drained and rinsed if you wish) 15 mL (1 Tbsp) 'Tex-Mex' seasoning Method: Heat the oil in a Dutch oven over medium-high heat. Stir in the onions, green pepper, salt, pepper, cumin, and banana peppers. Sweat those down until onion is translucent. Stir in the chopped chilies, Ro-Tel, salsa and stock, beans, and Tex-Mex, cover and simmer for an hour or so. Bread Recipe: Ingredients: 875 mL (3½ cups) all-purpose flour (or mix of flours) 7 mL (1½ tsp) coarse salt 2 mL (½ tsp) instant yeast 400 - 450 mL (around 1¾ cups) water Method: In a large bowl, combine the flour, salt and yeast.  Add the water and mix with a fork until the flour is moistened, and forms a ragged dough mass. Cover and let rest 2 hours on the counter at room temp. Fold dough as shown in video 3-4 times allowing 1-2 hours rest between folds. Preheat the oven to 225°C (450°F).  Place a Dutch oven or heavy pot with a lid in the oven to preheat. An hour before baking; shape dough into form that you want to bake. Re-cover and let rest for about 45 minutes. Drop the dough into the preheated Dutch oven, cover and cook 30 minutes.  Remove the cover and cook for another 20 - 25 minutes. Bread is cooked when internal temp reaches 190 - 210ºF. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar