I actually enjoy kneading bread. It is sort of old fashioned but very rewarding. However when I got this recipe for no knead bread it couldn’t wait to try it.

The best time to start this is three in the afternoon. Then you can finish it up the following morning at nine. (Until twelve). The results are a great chewy bread, sort of like French/sourdough.

Here is the recipe:

3 cups all purpose or bread flour, I used the BF. more for dusting

1/4 teas instant yeast, I used fast acting and yes, it is only 1/4 teaspoon

1 1/2 teas salt

Mix all this together in big bowl and add 1 5/8 cup water. Stir to blend. It will be shaggy and sticky. Cover with plastic wrap and let sit for twelve to eighteen hours. Let it rest at room temp. 70 degrees until the top is all bubbly.

Dust work surface and hands with flour. Fold dough over on itself once or twice and cover loosely with plastic wrap and let rest for 15 minutes.

Now using just enough flour so it doesn’t stick to your fingers, make into a ball. Now coat a cotton dish towel (not terry) with flour or cornmeal and lay ball of dough on towel seam side down. Cover with another towel and let it rest for two hours.When it is ready it will double in size and will not spring back when you poke it with your finger.

Mine wouldn’t go into a ball, so it is sort of squarish.

About an hour into the rising, preheat your oven to 450 degrees and put a six to eight quart pot in oven to heat. This should have a cover, but you don’t have to heat the cover. You can use glass, enamel, pyrex or ceramic. I used a big clay baker that I have for making chicken and roasts.

Now carefully remove pot from oven and picking up dish towel, dump bread dough into pot seam side up. Shake pot to distribute. Cover and bake 30 minutes, then uncover and bake another 15 to 30 minutes till the top is nicely browned.

Cool on rack. Makes 1 1/2 pound loaf.