No-Knead Bread

This bread is delicious and so easy!  I split mine into 2 loafs and tried 2 different toppings...Cornmeal on one and Everything Bagel seasoning on the other.

3 1/3 cups all-purpose flour

1/4 teaspoon instant yeast

2 teaspoons kosher salt

cornmeal, wheat bran or any other seasoning you would like to try for the topping

First, in a large bowl combine flour, yeast and salt - then add 1 1/2 cups water and mix until well blended, dough will be a sticky and shaggy.  Cover bowl with plastic wrap and let the dough rest for at least 12 hours, 18 is ideal (that is what I did) at warm room temperature.

Second, when dough is ready (when the surface is dotted with bubbles), lightly flour your work surface and place the dough on it, sprinkle the top with a bit more flour and fold over itself twice.  Cover loosely with plastic wrap and let it rest another 15 minutes.

Third, use just a touch more flour (to make the dough not stick) and shape the dough into a ball shape.  On a dry cotton tea towel (kitchen towel) add the flour and cornmeal or whatever seasoning you are using and place the dough (seam side down) on the cotton towel and cover with another cotton towel and let it sit for another 2 hours, it will most likely double in size.  

Lastly, when you have 3o minutes left preheat your oven to 450 degrees and place your heavy 6 to 8 quart pot into the oven.  When the 2 hours is up carefully pull the pot out of the oven and place the dough in the pot, seasoned side face up.  Then cover in the oven and bake for 30 minutes, then remove lid/cover and bake for an additional 15 to 30 minutes until the bread is golden brown.  Then pull out and cool on a wire rack.

Enjoy!!!!