No Knead Bread

I am so so glad I stumbled upon this recipe. It is easy and is one of the few recipes that has turned out every single time I've made it. And I've made it a lot. Also one of the few that the whole family loves.

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 1/2 cups water

In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Cover with the bowl it was mixed in, let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Gently flop dough over into pot, seam side up; it may look like a mess, but that is fine. Cover with lid and bake 30 minutes, then remove lid and bake another few minutes, until loaf is beautifully browned. Cool on a rack.

*Also really great with add ins. Just add extra ingredients when making the dough. My favorite is a couple tablespoons of chopped rosemary with a few cloves of garlic.

It's also good when you add things into the dough before it rises. I like to add minced garlic and rosemary.