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No-Knead Bread Adapted from NYT Recipes

It’s only a matter of time before I’ve used up all the flour in my home. Breadmaking has been quite a hobby for me during this pandemic. Last week, I purchased a KitchenAid mixer which has helped save some time in the breadmaking process. There’s honestly something so rewarding about making bread from start to finish, don’t you agree?
Today, I want to share a simple no-knead bread recipe adapted from the NYT No-Knead Bread Recipe. 
I use a kitchen scale because you get the most accurate measurements that way.
Did you know you to properly measure flour, you should FIRST use a spoon to fluff up the flour within the container, and THEN use a spoon to scoop the flour into the measuring cup?
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No-Knead Bread Adapted from NYT Recipes


Ingredients

Scale

430 g all-purpose or bread flour

1 g instant yeast

8 g salt

345 g water


Instructions

  1. In a large bowl combine flour, yeast, and salt. Add water, and stir until blended; dough will be shaggy and sticky.
  2. Cover bowl with plastic wrap. Let dough rest for 12-18 hours, at warm room temperature, about 70 degrees.
  3. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
  4. Cover loosely with plastic wrap and let rest about 15 minutes.
  5. Using just enough flour to keep the dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour and put dough seam side down on towel and dust with more flour, bran or cornmeal.

    Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

  6. A half-hour before dough is ready, pre-heat oven to 450 degrees. Put a 6- to 8-quart heavy oven-safe covered pot in the oven as it heats.

    When the dough is ready, carefully remove the pot from the oven. Slide your hand under towel and turn dough over into pot, seam side up.

    Shake pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

The Simple Things

This blog is a how-to on the simple things that we are expected to be able to do in the kitchen, but sometimes never actually learn how to do! We will learn how to bake chicken breasts, bake veggies, and cook pasta.

First up is baking chicken breasts-

What you will need…

  • 4 skinless, boneless chicken breast halves
  • 2 tbsp olive oil
  • 1 tbsp of your favorite seasoning

Directions:

  1. Preheat oven to 400 degrees F
  2. Rub chicken breasts with olive oil and sprinkle both sides with seasoning of choice. Place chicken on pan. *Tip: Lining the pan with aluminum foil can help cook chicken evenly and make for an easy clean up*
  3. Bake in oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear (about 15 more minutes).
  4. Remove chicken from pan, let cool, & enjoy!

*Reminder- One serving of chicken is 3-4oz which is about the size of a deck of cards, so make sure to fill half your plate with veggies and a quarter of your plate with whole grains to help you feel full longer.

Next, we are going to cook some pasta-

What you will need…

  • Water (at least 4 quarts)
  • Large pot
  • Whole Grain pasta
  • Salt (at least 1 tbsp)
  • Colander/strainer
  • Tongs

Directions

  1. Boil water in a large pot & salt water. *Tip- to make sure the pasta does not stick together, use at least 4 quarts of water per every pound of pasta*
  2. Pour pasta into boiling water, and do not break the pasta.
  3. Stir the pasta.
  4. Follow the cooking time provided on the package, but always taste pasta before draining. Pasta should be a little chewy.
  5. Drain the pasta; if serving hot, add sauce right away; if serving cold pasta salad, run noodles under cold water to stop the cooking.

Sauce: If you are adding some sort of sauce to your pasta, cook on low-medium heat in saucepan on the stove-top until it begins to bubble, then remove from heat and add to noodles.

Last but definitely not least, baked veggies-

What you will need…

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic, minced (optional)
  • Salt & pepper to taste
  • Your choice of vegetables! Here are some examples: broccoli, mushrooms, butternut squash, zucchini, yellow squash, bell peppers, onions, tomatoes, green beans, sweet potatoes.

Directions:

  1. Preheat oven to 400 degrees F. and lightly oil baking sheet.
  2. Place vegetables in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic, salt & pepper. Gently toss to combine.
  3. Place into oven and bake for 15-18 minutes, or until tender.
  4. Serve immediately.

That’s it! You just learned how to make a simple and healthy meal for yourself and your family. Make sure to have some fruit for dessert to complete your plate. Let us know if you have any questions or would like for us to blog about your favorite meal!

 

KM