Starting with the bread:
Cuban Bread5-6 cups all-purpose flour
1 tbsp. yeast [I used SAF Instant, worked wonderfully]
2 tbsp. sugar
1 tbsp. salt
1 or 2 tbsp. potato flakes [for added starch, this was my addition, loved it]
2 cups hot water (120-130 degrees)
Mix 4 cups of the flour with the yeast, sugar, potato flakes, and salt. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 5 to 8 minutes.
Place the dough in a greased bowl, and cover with a damp towel. Let rise 15 minutes. Punch down. Shape into 4 round loaves, and place on a greased (or sprinkled with cornmeal) baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 40 to 50 minutes until deep golden brown.
When cool, cut off the top of the loaves and pinch out some of the soft middle of the loaf, then use your fingers to squish the rest to the sides to make a firm edge. Fill with soup and enjoy!
Southwest White Chicken ChiliFrom my dear mom-in-law, Debbie
3 Tbs Butter
2 lb. chicken (cooked and cubed)
1 small onion chopped
2 tsp garlic salt
2 tsp cumin
1 tsp oregano leaves
Cayenne pepper to taste
1 can (7oz) of green chili peppers
1 quart of chicken broth or 1 can cream of chicken soup, reconstituted
3 cups cooked white beans (great northern or white navy) or two cans, drained.
Green onion and Monterey Jack Cheese to garnish
In large soup pot or Dutch oven, brown the chicken and onions in butter. Add all seasonings as well as the can of chilies. Simmer on low heat to mix the flavors, about 5 minutes. Add the beans and broth (less broth if you want it less soupy and more of a stew). Bring back to heat and simmer for 5-10 minutes to heat through. Serve with garnish as desired.
I recently heard a friend's son won a chili cook-off with a recipe identical to this. So you know it's GOOD. Enjoy!