No-knead bread

  • 3 cups flour
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • 1 5/8 cups water
  • cornmeal or wheat bran

  1. Combine flour, yeast, and salt. Add 1 5/8 cups water; combine. Dough will be sticky.
  2. Cover bowl with plastic wrap; let sit at room temperature for 12-18 hours until surface is bubbled.
  3. Place dough on floured surface. Sprinkle with flour and fold over a few times. Cover with plastic wrap and let rest 15 minutes.
  4. Coat a towel with cornmeal or wheat bran. Shape dough into a ball and place on towel. Sprinkle with more cornmeal or wheat bran; cover with another towel. Let rise about 2 hours, until more than double.
  5. Preheat oven to 450 degrees with a 6- to 8-quart lidded ovenproof pot inside.
  6. Dump dough into pot; bake covered 30 minutes, then uncovered 15-30 minutes. Cool.

(Adapted from this recipe.)