Everyday Bread

This recipe comes from Make the Bread, Buy the Butter, a really interesting book that I would seriously recommend--so I don't have to summarize it, here's what I said about it on my reading blog. Mom, I think you'd really like this. Camille, it's even easier than the no-knead artisan bread I showed you guys. I really liked it--it's different from the artisan bread, but great in another way.

Everyday Bread
1 teaspoon instant yeast
3 1/2 cups water, at room temperature
5 1/2 cups all-purpose flour
1 3/4 cups whole-wheat flour
1/3 cups flaxseed (optional)--we added it because we had some but I wouldn't have bought it if we didn't already have it
4 teaspoons kosher salt

1. Oil the inside of two 9x5 metal loaf pans.
2. In a large bowl, mix the yeast, water, flours, seeds, and salt. Scrape the dough into the pans. Drape with a clean, damp dish towel or lightly oiled plastic wrap. Let the bread rise for about 2 hours until level with the tops of the pans.
3. Preheat the oven to 450 degrees F.
4. Bake loaves for 30 minutes.
5. Remove the bread from the pans, return to the oven, and bake directly on the rack for 15 minutes more. The bread is done when it is richly colored and sounds hollow when it is tapped.
6. Cool before slicing. Store in a paper bag for up to a week. For longer storage, wrap tightly and freeze.

Lemon Cream Pasta with Chicken

INGREDIENTS:

3 skinless, boneless chicken breast halves 1 lemon, quartered 2 teaspoons garlic powder, divided 1 teaspoon ground black pepper, divided

2 (14.5 ounce) cans chicken broth 1/4 cup fresh lemon juice 1 (8 ounce) package rotelle pasta 1 cup heavy cream 1 teaspoon grated lemon zest

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
2.	Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
3.	Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Troy made us this pasta and chicken while we were in Utah and it was delicious! We really liked it. The recipe's just off of allrecipes.com.