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Small Loaf French Bread

• 10 ounces all purpose flour (or bread flour) – (2 ¼ cups)
• 1 teaspoon kosher salt , plus 1/2 teaspoon for sprinkling on top
• 1 tablespoon honey
• ½ tablespoon olive oil , plus 1 tablespoon for brushing over top.
• 6 fluid ounces warm water
• ½ teaspoon active dry yeast

1. Add the flour, salt, honey, olive oil, and water to a large mixing bowl. Sprinkle the yeast over the surface of the water to allow it to dissolve. 
2. Using a stand mixer fitted with a paddle attachment, mix on medium speed until the dough comes together. Remove the paddle attachment and replace with a dough hook and continue mixing until the dough becomes smooth and elastic, 10 minutes. The dough can also be kneaded by hand.
3. Remove the mixing bowl from the machine and cover it with plastic wrap. Allow the dough to rise to about twice its size, about 1 hour.
4. Turn the dough out onto a floured surface and knead it 4-5 times to expel excess gas and redistribute the yeast. Cover with a dish towel and let rest for 10 to 15 minutes.
5. Shape the dough into a round ball, an oval, or stretch the dough into a rectangle roughly 6×3 inches to form a baguette. If making a baguette, seal the ends by pinching down with the heel of your hand. Place the dough on a baking sheet and, cover with a dish towel and allow to rise for about an hour.
6. When ready to bake, preheat the oven to 400° F (200°C). Using the tip of a sharp knife, make 1 large slash across the top of the bread loaf. Brush with 1 tablespoon of olive oil and sprinkle 1/2 teaspoon kosher salt over the top. When the oven is ready, bake for 18-20 minutes.

Notes

1. To mix bread without a stand mixer follow these easy steps:
2. Mix the ingredients together with a large spoon in a large mixing bowl (Step 1 in the recipe).
3. After mixing the ingredients, transfer the shaggy dough to a lightly floured counter or large cutting board and shape it into a ball.
4. Start each stroke by gently pushing the dough away from you with the heel of your hand.
5. Lift the edge of the dough that’s farthest away from you and fold the dough in half toward you.
6. Lightly sprinkle the dough with flour as needed if the dough becomes too sticky. Continue folding and pressing the dough and after about 3 minutes, the dough should begin to look smooth.
7. As you continue to fold and press the dough, it will become more smooth and elastic. This entire process should take 15-20 minutes.

(Cooking For One)

Eric Whitacre's Virtual Choir 6: Sing Gently

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Chicken Cacciatore for Dining Alone

Ingredients:

• 1 6-ounce boneless, skinless chicken thigh
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped onions
• 1/4 cup chopped green bell peppers
• 1 clove garlic , minced
• 1/2 teaspoon dried rosemary
• 1/4 cup dry white wine
• 1/3 cup canned diced tomatoes , with their juices

Instructions:
Sprinkle both sides of the chicken breast with salt and pepper. Set aside.
In a 10-inch skillet over medium-high heat, heat oil 30 seconds.
Add chicken to the skillet and cook 4 minutes on each side. Transfer chicken to a large plate, cover, and set aside.
Add chopped onions, bell peppers, garlic, and rosemary to the pan and cook, stirring occasionally, 2 minutes.
Add wine and bring to a boil. Cook 2 to 3 minutes, stirring occasionally until almost all of the wine has evaporated.
Stir in the tomatoes and add the chicken back to the pan. Reduce heat to low, cover and simmer 25 minutes until chicken is cooked through.
Taste and add additional salt, if needed.

Cacciatore means “hunter” in Italian. Alla cacciatora refers to a meal prepared “hunter-style”.
It’s a simple dish that was likely developed to satisfy the appetites of hunters who had been out hunting all day and needed a tasty, hearty stew that could easily be cooked.

(One Dish Kitchen)

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