Simple Artisan Bread

This is one of Natalie's favorite breads.  It isn't hard to make at all, just need to have your time planned.

Ingredients-

Bread flour - 425g (plus a little for dusting)

2 tsp Rapid Rise yeast 

2 tsp coarse salt

360 ml tap water

What to do-

• In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.

• Cover the bowl of dough tightly with plastic wrap and set on the counter at room temperature.  Allow to rise for 3 hours.  The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

• Lightly dust a large nonstick baking sheet with flour (or use parchment paper that can withstand high heat). Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. 

• During this 45 minutes, preheat the oven to 475°F (246°C).

• When ready to bake, using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.)

• For a slightly crispier crust: Add a cast iron skillet to the bottom of the oven as it preheats. Carefully and quickly pour 4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

• Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.

• Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.

Spicy Chicken and Sweet Potato Stew

This is an adaptation of an original recipe from allrecipes. It is hailed as my bride's favorite of all stews!

Ingredients-

1 tsp olive oil

1 onion, chopped

4 cloves garlic, mince (I use the jarred minced garlic)

1 lb of sweet potato, peeled & cubed

1 bell pepper, seeded and cubed (colored is best for presentation, but green will work too)

1 lb cooked chicken breast, cubed.  (left over chicken works well here, or a couple boneless breasts cubed and browned too.)

1 or 2 cans of diced tomatoes. ( I like two myself)

2 cups of water

1 tsp salt

2 Tbsp chili powder

1 tsp ground cumin ( I make it a heaping teaspoon)

1 tsp dried oregano

1 tsp cocoa powder, unsweetened of course

¼ tsp ground cinnamon

¼ tsp red pepper flakes (heaping again)

1½ Tbsp all-purpose flour

2 Tbsp water

1 cup frozen corn

1 can kidney beans, drained and rinsed (I prefer the dark in this stew)

What to do:

1. Heat olive oil in a large pot over medium heat.  Stir in onion and garlic cooking until the onion has softened and becomes translucent (5 minutes or so).  Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water.  Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes.  Increase heat to medium-high and bring to a boil.  Dissolve the flour with the 2 Tbsps of water and stir into the boiling stew - mix well.  Reduce heat to medium-low, cover, and allow to simmer until the potatoes are tender but not mush (10-20 minutes) Stir occasionally to keep from sticking to the bottom.

2. Once the potatoes are tender, stir in corn and kidney beans.  Cook a few more minutes until heated completely.  

ENJOY!!