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

Yankee Corn Bread

1 cup flour
1/4 cup sugar
4t baking powder
1t salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter, melted
1/3 cup chopped crisp bacon

Mix together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cornmeal. In a small bowl beat eggs with a fork, add milk and melted butter. Stir in bacon bits. Add to dry ingredients. Stir with fork only until moistened. Pour into 9x9 greased pan. Turn on oven to 425 now. Leave batter to rest until oven is heated (approximately 10 min.) Bake 25 minutes or until bread is raised and golden.

Variations: I omit the bacon
Use half white flour and half whole wheat flour for a healthier but still light corn bread. Or use all whole wheat for a denser loaf.
Bernard Clayton's New Complete Book of Breads (pg180-181)

Beefy Taco Joe

1 lb ground beef
1 can tomato soup
1 cup salsa
1/2 cup cheddar cheese

Brown Hamburger and add soup and salsa. Heat through. Top with cheese and serve on hamburger buns or corn bread (my personal favorite.)

Biscuits

2 Cups flour
4t baking powder
1/2t salt
1/2t cream of tartar
2t sugar
1/2 shortening
2/3 cup milk

Mix dry ingredients, cut in shortening until crumbly. Add milk and quickly stir with fork, just until moistened. Roll out to 1/2 inch thick (this is approximate) and cut with biscuit cutter (or the open end of a glass if you don't have a biscuit cutter.) Bake at 450 on un-greased cookie sheet 10-12 minutes. Makes 6-8 servings

Inside Out Chicken Pot Pie

1 lb. boneless chicken breasts, cut
1 can cream of chicken soup
1 package frozen veggie mix

Brown chicken breasts add vegetable and soup. Cover and simmer until veggie are cooked to desired texture. Serve over biscuits.

Variations:
Use fresh vegetables (broccoli, carrots, cauliflower, peas etc...) add a touch extra water and increase simmer time.

Make homemade biscuits, or used pre-made biscuits