NO KNEAD DUTCH OVEN BREAD

No-Knead Dutch Oven Bread

3 cups flour

(I used 2 cup white & 1 cup whole)

1/4 teaspoon instant yeast

1/4 teaspoons salt

Cornmeal (for dusting)

1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended

(1-2 minutes) dough will be shaggy and sticky. Cover bowl with plastic wrap.

Let dough rest at least 8-12 hours (overnight) at room temperature (top of refrigerator)

2. Pass at least 8 hrs. Lightly flour a work surface and place dough on it;

sprinkle it with a little and form a flat ball shape.

3. Coat a kitchen towel with flour, or cornmeal. Put dough on towel and dust with a little

more flour or cornmeal and cover with the rest of the towel and let rise for about 1 hours.

4. 30 minutes before dough is ready, heat oven to 450°F. Put an 8-quart ceramic

or cast iron covered pot to heat.

5. VERY carefully remove pot from oven. Place the dough into pot, Shake pot to distributed

The Dough. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes.

6. Remove from oven and cool on a baking rack.