NO KNEAD BREAD

By ozzie

Ingredients

• 3 cups flour
• 1/4 tea yeast
• 1 tea salt
• 1 1/2 cups hot water, not boiling
• 2 tbls extra flour for shaping

Details

Adapted from Jennycanbake.com

Preparation

Step 1

Combine flour, yeast and salt in a large bowl Stir in water until its well combined.

Cover with plastic wrap and let stand at room temp for 3 hours.

After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well floured surface and sprinkle dough with a little flour Using a scraper fold dough over 10-12 times and shape into a rough ball.

Place in a parchment paper lined bowl and cover with a towel. Let stand on counter top for about 35 min.

Meantime place Dutch oven with lid in a cold over and preheat to 450F.

When oven reaches 450 carefully, using oven gloves lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes in the pot too) Cover and bake for 30 minutes.

After 30 minutes, remove lid and parchment paper. Return uncovered to oven and bake 10-15 more minutes