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Chicken Salads and Homemade Bread

 

When I cooked yesterday’s chicken, I had tonight’s dinner in mind.  I knew I was going to make salads – I just wasn’t sure what was going to be in (or on) them.

Cold chicken started me thinking about ham.  Victor had boiled some eggs, so A Cobb-type salad was formulating.  And then some ravioli, or tortellini, or something…

I settled on perline pasta mixed with a red pepper and eggplant dip I had in the cabinet.  Quick and easy pasta salad.

The bread was a take on the no-knead breads I’ve been making for a while.  I finally got a copy of the actual book Artisan Bread in Five Minutes A Day.  (It was a freebie using Zoom Panel points.)

Fun.

There was a recipe for a rustic bread using whole wheat and rye flour.  Since I just happened to have both in the cabinet, I made a half-batch of the dough last night.  When I got home today, I formed the loaf, put it outside into Mother Nature’s proofing box, and in 30 minutes it was in the oven!

Half-Batch Rustic Bread

  • 1 1/2 cups lukewarm water
  • 1-1/2 tbsp yeast (1 packet)
  • 3/4 tbsp kosher salt salt
  • 3 cups flour
  • 1/4 cup rye flour
  • 1/4 cup whole wheat flour

Mix all ingredients.  Let proof about 2 hours.

Refrigerate. (Dough is ready at this point but handles better when chilled.)

Preheat oven to 450°.

Form grapefruit-sized ball of dough into loaf.

Let rise about 30 minutes.

Bake for 25 minutes.

Cool before slicing.

It was pretty good!

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