Remember when I said my soft garlic knots were a great choice for those nervous about experimenting with yeast? I was wrong. THIS is a great choice for those nervous about experimenting with yeast. You literally can not mess this up - and you don't even have to spend time kneading the bread. All you need to do is make it in advance so it has a ton of time to rise. And that's the hardest part! You only need to spend about five minutes - total - of work on this bread. It doesn't hurt that it's absolutely fantastic either. Definitely give this one a try.
3 cups all-purpose flour
1/4 tsp. active yeast
1 1/2 tsp. salt
1 1/2 cups water
Mix ingredients together in a large bowl until combined into a shaggy dough. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours.
Scoop the wet dough, which will be dotted with bubbles, onto a floured work surface. Fold twice, deflating it, and let rest for 15 minutes.
Sprinkle with flour as needed to handle, and shape dough into a saggy bally. Let rest on floured surface, uncovered, for another 1 to 2 hours.
Preheat oven to 450 degrees and place heavy cast iron lidded post in oven. Heat pot for at least 30 minutes.
Carefully tip dough into hot pot. Sprinkle with salt or seeds as desired, place lid on pot, and return to oven. After 30 minutes, uncover pot. Bake for another 15 to 30 minutes, until browned as desired. (My bread was finished after the first 30 minutes, so adjust cook time as necessary.) Cool on rack before slicing.
Source: adapted from the Buffalo News