No Knead Yeast Bread
3 cups flour (This recipe works a little better with unbleached white flour, but I prefer to use freshly ground hard white wheat so that it is healthier.)
1 ¾ teaspoon sea salt
½ teaspoon active rise yeast
1 ½ cups water
Note: You need a covered dish to bake this bread. I found a deep-dish casserole dish with a lid that worked for me, similar to this one. But if I can save up and splurge on this one, would that not be the coolest?
Stir ingredients together in the evening. (No need to proof the yeast.) Cover and allow dough to sit over-night on the countertop. In the morning, dump the dough onto a well floured surface. Shape it into a ball. Let it sit for 30 minutes.
Preheat the oven to 450°, heating the baking dish in the oven at the same time. Place the dough in the hot baking dish. Cover and bake for 30-40 minutes.
When you mix it and cover it in the evening, it starts out looking like this:
In the morning it will look like this:
After you bake it, it will look like this:
And when you slice it it will look like this:
Once you serve it, it will look like this:
(There's no picture. The bread is gone. Obviously.)
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