Chicken with honey mustard sauce (based on Cook’s Illustrated Pan Seared Chicken Breasts)

1. Preheat oven to 150 degrees
2. Place chicken in baking dish.
Optional – prick with fork 5 times and rub with salt.
Optional – cover with foil
3. Bake at 150 for 30 mins
4.Make a slurry with 2 tablespoons melted butter, 1 tablespoon flour and 1 teaspoon cornflour Brush this over the top of the chicken breasts.
5. Heat 1 tablespoon oil in frypan and fry chicken slurry side down until brown.
6. Brush other side with slurry, flip and fry until brown.
7. Remove chicken to plate.
Optional – mix together 1 tablesponn mustard, 1 tablespoon honey and 4 tablespoons cream.
Add to pan, heat and pour over chicken breasts.

Almost no knead bread

A delicious bread with a thick crust and dense crumb.
3 cups bread or pasta flour
½ teaspoon salt
Mix together
1/3  cup beer
¾ cup plus 2 Tablespoons water
1½ teaspoons salt
Stir into a rough ragged ball. Cover and stand 8-18 hours.
Turn out onto a floured benchtop and knead 10-15 times.
Stretch into a ball and place in a baking paper sling in a casserole dish. Cover and let rise 2-3 hours.
Remove bread from dish, and place dish in oven. Preheat oven to 250 degrees.
Place 2 slashes across bread 1cm deep. Sprinkle with a little flour.
When dish and oven are hot, use paper sling to pick dough up and place in casserole dish. Cover with lid. Place in oven and reduce to 220.
Bake 30 mins covered, then uncover and bake a further 30 mins. 
This recipe is adapted from Cook's Illustrated