This no-knead bread is a breeze and tastes even better great dipped in olive oil. I used rapid-rise yeast.
3 cups unbleached all-purpose flour
1 teaspoon yeast
1 teaspoon salt
1½ cups warm water
Instructions: In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms — it will be loose and sticky. Cover bowl with plastic wrap and set aside (not in the fridge) for 12-18 hours.
Preheat oven to 450 degrees. Place Dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer proofed dough onto a heavily floured surface and lightly shape into a round loaf. Place on nonstick parchment paper.
Remove hot pot from oven and lift parchment paper to place rounded dough in the center of the pot. Cover securely and bake for 30 minutes. Remove the lid and bake an additional 10-15 minutes. Place bread on a cooling rack.