King Arthur Crusty No Knead Bread

King Arthur Crusty No Knead Bread

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour (32 oz)
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

1) Combine all of the ingredients in a large mixing bowl

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Let the dough rise.

4) Cover the bowl and let the dough rise at room temperature for 2 hours.

5) Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

I took out a lot of the details. If you want more information on this recipe go here

Tomato Beef Barley Soup

1 lb ish cubed beef
2 cups peeled cubed tomatoes
large can tomato puree or crushed tomatoes (28 oz?)
1 medium onion
2 cloves garlic
4 cups beef broth
1/4 t paprika
1/4 t dried oregano or basil
1/2 cup barley (or more)

Sautee onions and garlic in olive oil until clear and tender. Add beef and brown. Add both types of tomato, broth and spices and bring to a boil. Simmer about 5 minutes. Bring back to a boil and add barley. Simmer uncovered until barley is tender. Add water if it gets too thick. Add salt and pepper to taste.

Heart Skillet Meal

From the Best of Mennonite Fellowship Meals Cookbook Serves 4

1 lb cubed beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrots
1 cup diced potatoes
1-2 cloves garlic
1-1 1/2 cups water2 T soy sauce
1/4 t pepper
salt to taste

Saute beef and onion. Stir in rice, carrots, potatoes and garlic. Add water, cover and simmer on low heat for 40 minutes or until rice is tender. Right before serving stir in soy sauce salt and pepper.

Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice