No Knead Bread

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   1. In large bowl combine flour, yeast and salt. Add 1 and 5/8 cups water and stir until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest atleast 12 hours. Preferably about 18 at room temp, about 70 degrees.

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   2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle with a litle more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.

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   3. Using just enough flour to keep dough from sticking to work surface or to your fingers, quickly and gently shape dough into a ball. Generously coat a COTTON towel with flour or cornmeal; place dough seam side down on towel and dust with more flour or corn meal. Cover with another COTTON towel and let rise for 2 hours. When it is ready the dough will be more than double its size and spring back when poked with a finger.

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   4. At least 1/2 hour before dough is ready heat overn to 450 degrees. Put a 6-8 qt heavy covered pot (cast iron or enamal)in oven as it heats. When the dough is ready place in pot. Cover and bake 30 min. Remove and bake another 15-30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.