No Knead Bread

Our home teacher, Brother Donohue, made this for us, and we all thought it was AMAZING! 

 I kept hounding him for months, until he finally brought over the recipe.

3 cups bread flour

1/4 tsp instant yeast

1 tsp fine table salt

1 1/2 cups warm water

Covered pot that can go in a 450 degree oven (5 qt. or larger, at least 4" tall -- if you're not using a well-seasoned cast iron pan, put a piece of parchment paper in the bottom so the bread won't stick)

Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.  It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on counter top.

Shape and preheat: The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  You can use your hands if you like, just keep your hands wet so that the dough does not stick.  Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel.  Fold towel over the dough.  Let it nap for 2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450 degrees
.

Bake: Your dough should have doubled in size.  Remove pot from oven.  Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel.  Doesn't matter which way it lands.  Shake to even dough out.  Cover.  Bake for 30 minutes.  Uncover, bake another 5-20 minutes or until the crust is beautifully golden and middle of loaf is 210 degrees.  Remove and let cool on wired rack.  If not eating right away, you can recrisp crust in oven for 10 minutes at 350 degrees.

*For cinnamon raisin bread, add 1/4 cup dark brown sugar, 2 tsp cinnamon and 1 cup raisins.

*For Sweet bread, add 3/4 cup white chocolate chips and 3/4 cup dried cranberries or raisins or cinnamon chips.