Hiding chicken and yummy bread

These two recipes came from a friend. She brought them for a sunshine meal when Ezra was born and the kids love them. Phoebe especially likes the 'hiding' Chicken.

Roasted Chicken and Butternut Squash Soup

http://www.marthastewart.com/332311/roasted-chicken-and-butternut-soup

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice
• Fresh cilantro (optional)

Directions

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

2. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

Braided Brigit Bread from "Circle Round"

2 Tbl yeast

1/2 cup warm water

pinch of sugar

1 cup milk (I used rice)

1 egg (I used flax meal)

1/4 cup sugar ( I would reduce a little. It seems too sweet to me)

1/4 cup vegatable oil

1 tsp salt

1 clove garlic, finely minced or passed through garlic press

1/2 tsp each dried oregano, thyme, and basil (I would add a little more, but that's just me)

4 Tbl tomato paste

water

5 - 6 cups unbleached white flour (I subbed whole wheat for 4 cups)

1 egg yolk beaten (I skipped this step)

Dissolve the yeast in warm water sprinkled with the pinch of sugar. Combine the milk, egg, sugar, oil, salt, garlic, and herbs in a large bowl. In a measuring cup, place the tomato paste and add the water until it reaches the 1/2 cup point. Pour into the milk mixture and stir well. Add the yeast mixture.

Begin adding flour, 1 cup at a time, until the dough can no longer be stirred. Turn out onto a floured board and knead, continuing to add flour to keep the dough barely dry. This is a loose and soft dough, so be careful how much flour you add. Don't let it get stiff. Place the dough in an oiled bowl and turn it over to coat both sides. Let it rise until doubled, about 1 hour.

Punch down, Cut the dough in half, divide each half into thirds, then roll into thick coils. Braid three coils into a loaf and pinch the ends together. Set on a lightly oiled baking sheet .Repeat with the other three coils. When the loaves have doubled in size, paint all surfaces with the egg yolk (or not) and bake for 35-40 mins in a preheated 375 deg oven or until internal temp of bread measures 200 deg.

NOTES as of 5/2011: I used tomato sauce instead of paste and the bread was still awesome.