AMERICA'S TEST KITCHEN ALMOST NO-KNEAD BREAD
- 2 cups unbleached all-purpose flour (10 oz), plus additional flour for dusting work space
- 1 cup whole wheat flour
- 1/4 teaspoon instant or rapid-rise yeast
- 1 1/2 teaspoons table salt
- 2 tablespoons honey
- 3/4 cup, plus 2 Tblsp water(7oz), @ room temperature
- 1/4 cup, plus 2 Tblsp mild-flavored lager(3oz), such as Budweiser
- 1 Tablsp white vinegar
- Whisk flours, yeast, & salt in a large bowl. Stir the honey into the water, then add the water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
- Cover bowl w/ plastic wrap & let sit @ room temperature 8 to 18 hrs.
- Lay 12 by 18 inch sheet of parchment paper inside a 10-inch skillet and spray w/ nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10-15 times.
- Shape dough into a ball by pulling edges into middle.
- Transfer dough, seam side down, to parchment-lines skillet and spray surface of dough w/ nonstick cooking spray.
- Cover w/ plastic wrap, sprayed w/ cooking spray, and let rise @ room temperature for 2 hours.
- About 30 minutes before baking, adjust oven to lowest position, place a 6-8 qt. heavy-bottomed Dutch oven w/ lid on rack & heat oven to 500 degress.
- Lightly flour top of dough, and using a razor blade or a sharp knife, make one 6-inch long and 1/2-inch deep slit along top of dough.
- Remove pot from oven, remove lid, & place dough (by lifting parchment overhang), & lower into pot.(Let any excess parchment hang over pot edge).
- Cover pot & place in oven.
- Reduce temperature to 425 degrees & bake, covered, for 30 minutes.
- Remove lid & continue to bake until loaf is deep brown & instant-read thermometer inserted into the center registers 210 degrees, 20-30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack & cool to room temperature, about 2 hours.
- Makes 1 loaf, and is best eaten the day it is baked, but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
I found this great bread recipe from my e-cookbook from America's Test Kitchen. It is easy, but you do need to set aside the day, as the dough must rest for 8 to 18 hrs.
Use a cast-iron Dutch oven w/ a tight-fitting lid, or a heavy stockpot.
To read more, go to http://www.bakespace.com/recipes/detail/America%27s-Test-Kitchen-Almost-No-Knead-Bread/4160/#.VEXcVMeJOua
Chicken Cordon Bleu
(makes 1-2 servings)
- 2 large boneless chicken breasts (without the fillet)
- 2 long slices smoked gouda cheese (the thickness of the slices depends on how cheesy you want the dish)
- 2 slices deli ham
- 1 large egg
- 2 large egg whites
- 1 tablespoon water
- 1/2 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese
- 1/8 teaspoon paprika
- Preheat the oven to 350F. Spray a large, non-stick baking sheet with cooking spray.
- Pat the chicken cutlets dry and butterfly the chicken slices open. Place one piece of cheese on top of one slice of deli ham and roll the deli ham around the cheese. Place the ham "packet" on top of one half of the butterflied chicken breast, and fold the other half over top. Use toothpicks to keep the edges sealed.
- In a shallow bowl, combine bread crumbs, Parmesan cheese, paprika, and salt. In a medium bowl, whisk together the eggs and egg whites with the water. Dip the chicken into the egg wash then into the bread crumbs. Place the chicken onto the baking sheet and spray the top of the chicken with cooking spray.
- Bake chicken for 20 to 25 minutes, or until cooked.
Recipe adapted from Skinny Taste
Stuffed Pepper Soup Recipe
- 2 pounds ground turkey or beef
- 2 quarts water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups cooked long grain rice
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes
- Combine undrained tomatoes and Velveeta in medium saucepan.
- Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
- Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.
- To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.