No Need to Knead Bread - The First Attempt

I would love to be a master bread maker, but alas I am nowhere near anything of the such. I am getting better so there is some light at the end of the tunnel - you just have to use binoculars to see it.

I love bread! With the past visit to Paris eating so many types of wonderful bread, I've got the itch to learn how to make bread anyone and everyone would love.

This is cheating but it still makes some amazing bread - so good that I would give it to friends...

The one thing you must have to make this recipe is a heavy 5-Quart or better pot that can withstand a 450F oven. I use an enameled cast iron pot, but a Pyrex or something like that will work too...

3 cups bread flour
1/4 teaspoon instant yeast (yes that is all you need)
1 tsp table salt
1 1/2 cups warm water

Put the flour in a large bowl. Add the yeast and salt to the bowl. You don't have to but I like to mix everything up a bit before I add the water. Add the warm water and mix everything together. You can use your hands for this but I wouldn't - the dough will be very sticky and will stick all over you! Once everything is incorporated you want to cover the bowl with plastic wrap and put it in a draft free place. Let the dough sit for 19 to 24 hours. Use a spatula to dump the dough on a well flowered counter or board. Add flour to your hands and you want to fold the dough over on itself in thirds (like folding a letter). You want to bring in the sides then fold over the top and bottom. Put the seam side down them transfer the dough ball to a bowl lined with a kitchen towel that has been well floured. Pull the towel over the dough then let sit for an hour. When 30 minutes have passed add your pot to the oven and turn it up to 450F. When the hour is up take the pot from the oven and put the dough into the pot. Cover and return to the oven for 30 minutes. When the timer goes off remove the lid from the pot and bake for another 15-20 minutes. Once finished carefully remove the bread from the pot (it will be rocket hot) and let it cool on a rack for at least 1 hour! Do not touch it before the hour is up - I know that's hard to do but it will be worth it... Cut you off a slice and give it a try. It will have a nice smell and great taste... Eat & Enjoy!

Happy baking!

~Nikko

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A Lighter Chicken Pot Pie‏

This is a nice lite version of a Chicken Pot Pie... It's very easy to make and you won't miss one bit of the fat!


2 Cups Chicken - Cooked and shredded (I used a rotisserie chicken from the store)
2 Tbsp Butter
2 Cups Mushrooms - Chopped
1/4 Cup Flour
2 Carrots - Chopped
1 Cup Celery - Chopped (Optional)
1 Onion - Diced
2 Cups Chicken Broth
1/2 Cup Fat Free Half & Half
1 Cup Frozen Peas
1 tsp Thyme - Dried
Fresh Parsley - Chopped (just a bit)
2 Cloves Garlic - minced
1 Peppridge Farms Puff Pastry Sheet - Thaw out before using
Salt
Pepper

Start by preheating the oven to 375.

In a large heavy pan or Dutch oven melt the butter over medium head. Add the carrots, onions and garlic - cook until soft. Add the mushrooms, celery (if used), chicken and flour, mix all together well and cook for about 5 minutes. Add the broth and half & half and cook uncovered for 10-15 minutes. Add the seasoning and frozen peas, cook for about 5 minutes. Pour the mixture into a rectangular baking dish. unfold the pastry and stretch to fit and cover the entire baking dish. Cut 2 small vents into the pastry to allow steam to escape. Place in the oven and bake for 25 minutes or until golden brown.

Eat & Enjoy!

Happy Cooking & Eating,

Nikko

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