No Knead Crusty Bread

(This recipe can be easily doubled)

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups flour (white or wheat)
1 1/2 tsp salt

1. In a large bowl dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap.

2. Let the dough rest at least 8 hours (preferably 12 - 18 hours) at warm room temperature. The dough is ready when its surface is dotted with bubbles.

3. Lightly flour work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice.

4. Place dough in a lightly oiled Dutch oven or covered pot (6-8 quarts.) Let rise for 1 - 2 more hours. When it is ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

5. Heat oven to 475 degrees. When heated, place covered pot in oven and bake for 30 minutes. Remove the lid and bake another 15 - 20 minutes, until loaf is beautifully browned.

6. Remove bread from covered pot and cool on a rack.