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Controlled pour dispenser — drizzle olive oil without glugging
Charred diced tomatoes — depth for chili, salsa, stews
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Controlled pour dispenser — drizzle olive oil without glugging
Charred diced tomatoes — depth for chili, salsa, stews
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Cut the bread into1" pcs and place on a sheet pan. Allow to dry overnight. Place the chicken stock, onion, and garlic in a 6 qt pot. Cover and simmer gently for 30 min. Add in the sage, tomato sauce, minced tomato, and the bread, that has been soaked in cool water to cover for 2 min, then liquid removed and squeezed dry. Simmer, covered, gently for 20 min. Allow to stand covered 15 min so which the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add in salt and pepper to taste. Serve with the garnishes.