Bread Recipes from GMA

I saw these this morning on Good Morning America, and thought they looked really good.

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

Makes one 1½-pound loaf.

Time: About 1½ hours, plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Corn meal or wheat bran, as needed

In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

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. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep 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, wheat bran or cornmeal; 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, dough will be more than double in size and will not readily spring back when poked with a finger.

Image by fuzuoko via FlickrAt least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Recipe courtesy of Mark Bittman, The Minimalist, New York Times, Published: Nov. 8, 2006.

No-Fuss Focaccia

Makes 1 loaf.

Time: 2 to 3 hours.

3 tablespoons olive oil, plus additional for oiling the pan and drizzling the top of the dough
1½ cups (12 oz) warm water
1 tablespoon instant yeast or 4 teaspoons (2 packets) active dry yeast
1¼ teaspoons salt
3¼ cups King Arthur Unbleached Bread Flour
Italian seasoning or dried herbs of your choice, for topping

Oil well a 9- x 2-inch-deep round or a 9- x 13-inch rectangular pan.

Combine the water with the yeast in the bowl of an electric mixer. Add the oil, salt and flour and beat on high speed for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan with a dry towel and let it rise at room temperature until it becomes puffy, 60 minutes for instant yeast or 90 minutes for active dry yeast.

Preheat the oven to 375°F. Drizzle dough lightly with olive oil, and sprinkle with Italian seasoning. Bake the bread until it is golden brown, 35 to 45 minutes (depending on which size pan you put it in). Remove from oven, let stand 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Recipe courtesy of King Arthur Flour

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This Sounds so Good

Baked Chicken with Fall Vegetables
Seasoned with rosemary, sage, nutmeg and a pinch of cinnamon, this oven-baked dish makes an irresistible family meal.

This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy week night.

• Total Time : 1 hour 20 minutes
• Prep Time : 20 minutes
• Cook Time : 1 hour
• Servings : 6

ingredients

• 1 medium onion, peeled and cut into 3/4-inch pieces
• 1 medium potato, scrubbed and cut into 3/4-inch pieces
• 1 medium sweet potato, peeled and cut into 3/4-inch pieces
• 2 parsnips, peeled and cut into 3/4-inch pieces
• 2 medium carrots, peeled and cut into 3/4-inch pieces
• 3 Tablespoons extra virgin olive oil, divided
• 1 1/2 teaspoons salt, divided
• 1 1/2 teaspoons pepper, divided
• 1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
• 1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
• 1/2 cup low-sodium, low-fat chicken broth
• 1 teaspoon sweet paprika
• 3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

directions

step 1 - Place baking rack in the upper third of oven and preheat to 400 degrees F.

step 2 - In a large bowl or 1 gallon Ziploc® Brand Storage Bag, combine the onion, potato, sweet potato, parsnips and carrots, 2 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons rosemary and 1 1/2 teaspoons sage (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.

step 3 - In a small bowl, mix together remaining 1 Tablespoon olive oil, 1 1/2 teaspoon rosemary, 1 1/2 teaspoon sage and paprika (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Season chicken parts with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.

step 4 - Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F and breasts should read 170 degrees F. Let chicken and vegetables sit for 5 to 10 minutes before serving.

chef’s notes
To bring chicken to room temperature, rinse it, pat dry and then place on a large plate or platter for 30 minutes.

If preparing chicken with the skin on, cook it for an additional 5 minutes (at the end of step 4) under the broiler to make the skin crispy.

You can use two sweet potatoes or two white potatoes instead of one of each if you prefer.

from Right@Home