Hey family!! In today’s video it’s a relaxing kind of day! We spend the afternoon watching the leaves fall and getting ready for lots of rain, then we make a cozy Shepherd’s Pie Soup for supper with lots of relaxing sounds included… 🤣💕🍂🍁 Bread Bowls Video: Ingredients 2 tablespoons active dry yeast 3 cups warm water (110° to 115°) 2 tablespoons sugar 2 teaspoons salt 6-1/2 to 7-1/2 cups bread flour Directions In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once into grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased ( I just used flour). Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds ( I used everything bagel seasoning). Using a sharp knife, score surface with shallow cuts in an “X” pattern. Back 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely. Shepherd’s Pie Soup: NOTE: This makes a lot of soup, you can cut the recipe in half or have the leftovers the next day! I don’t think this soup would freeze well. Ingredients: 2 pounds ground beef, cooked & drained 10 pound bag russet potatoes, peeled & diced 1 cup carrots, diced 1/2 cup celery diced 1 onion, diced 1 clove garlic, minced 2 cans potato soup 2 small cartons half & half, or one large carton 1/2 cup water, plus more for cooking potatoes salt and pepper to taste 1/2 tsp basil Toppings: green onions shredded cheese Directions: Bring water to boil in a large pot. Add potatoes and cook until tender. Add carrots & celery and continue boiling for about 5 minutes. Turn heat to medium and drain off most of the water, leaving about 1/2 a cup. Add the ground beef to the pot and then saute the onion in the ground beef pan until tender. Season the onion with the basil, then add to pot. Add the cans of potato soup, half & half, water, salt & pepper, and garlic. Simmer for about ten to fifteen minuts. Serve with shredded cheese and green onions on top. .