No-Knead Bread

3 cups all purpose flour

2 teaspoons kosher salt

1/4 teaspoon instant yeast

1 1/2 cups slightly warmer than luke warm water

In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place. Allow the dough to rest overnight.

Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot, if needed put some oil or cornmeal on the bottom so the bread doesn't stick to it. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand because the dough will be sticky. Place the loosely formed dough ball in the center of the pot, on top of the parchment paper. Place a oven-safe lid on top of the pot and place it in the cold oven.

Turn the oven on to 450F and set a kitchen timer for 30 minutes. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot. Allow the bread to rest for 5 minutes before cutting into slices.

This recipe is from here. I used the 8" height and 9" wide Superstone Bread Dome by Sassafras, but you can bake this bread in any type of oven proof pan. This dome is perfect for "no-knead" bread and also to prepare chicken, roast, seafood and vegetable dishes. We can use the base to make crispy roast or cover the dome to retain juices in dishes. The stoneware holds heat and keep the food warm until we serve. The interior base is glazed so the taste of different food prepared in it doesn't get absorbed into the stoneware or stick to the bottom.  

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