Easy No Knead Skillet Bread - Baker Bettie

Prep time: 1 hour 35 mins
Cook time: 40 mins
Total time: 2 hours 15 mins
Serves: 1 Loaf
Bread Author: Baker Bettie  - Recipe site
Ingredients 1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all­purpose flour
olive oil
rosemary

Instructions

1. Combine yeast and warm water in a large bowl or pitcher.
2. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
3. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
4. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
5. Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
6. Preheat the oven to 400ºF.
7. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
8. Bake for 35-­40 minutes until the top is a deep brown color

Note: Thyme and Oregano as substitute for rosemary. I use a 9.5 inch skillet. Between steps 2 and 3 I like to switch to a new oil coated bowl makes punching down and taking the loaf out easier.

Salsa Chicken Casserole

from: Tip Hero <- click to watch video

Serves 6

Prep Time: 5 minutes Total Time: 1 hour 5 minutes You’ll Need

– 1 cup uncooked basmati rice, rinsed – 1 cup frozen corn kernels, thawed – 1-15-ounce can black beans, drained and rinsed – 1-16-ounce jar salsa – 1 cup chicken broth – 1-½ teaspoons ground cayenne pepper – 1 teaspoon oregano – ½ teaspoon salt – ¼ teaspoon black pepper – 2 large chicken breasts (about 1-1/2 pounds), thawed – 1 cup shredded cheese blend – 2 green onions, sliced

How To

1. Preheat the oven to 375 degrees Fahrenheit.
2. In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
3. Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
4. Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
5. Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
6. Top with green onions and serve.

Make some tortilla chips and guacamole for a nice treat!

Tortilla Chips

Oil of choice
Seasoning of choice
Tortillas (any size)

1)Preheat oven to 350
2)Cut tortillas into wedges with pizza cutter (easily cuts multiples)
3)Lightly coat both sides with oil
4)Lay on baking sheet in one layer
5)Season as desired
6)Bake for 7-10 minutes or until golden brown