This bread recipe will blow you away. Flour, salt, yeast and water, all mixed in a bowl and set to rest for 8-24 hours. That's it. It's that simple. No machine, no kneading. And the result is a crusty, fluffy, artisan bread. Lathered in butter, dipped in soup, or topped with bruschetta, this bread is tasty and beyond easy to make. I make it the night prior and pop it in the oven right before dinner. So get your ass in the kitchen and prepare to make the loaf of a lifetime.

THE EASIEST BREAD RECIPE. EVER.

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon dry yeast (active or instant)
1 1/2 cups lukewarm water
1 tablespoon cornmeal

Special cookware needed: Large dutch oven or any oven safe pot with lid.

DIRECTIONS:

Combine the flour, salt, and yeast in large bowl. Using a wooden spoon, stir in the water until the mixture forms a shaggy but cohesive dough (be sure not to over-work dough).

Cover bowl tightly with plastic wrap and let sit at room temperature for 8-24 hours. The dough will rise and bubble up.

When ready to bake, place your Dutch oven, or pot, uncovered into the oven and preheat to 450°.

While that’s heating, turn the dough onto a floured surface, and with lightly floured hands, form the dough into a ball. Sprinkle cornmeal on a piece of parchment paper that’s slightly bigger than dough ball, and transfer dough onto it. Cover dough loosely with plastic wrap and let rest for 30 minutes.

When dough is done resting, carefully remove Dutch oven or pot from the oven. Lift the parchment paper with dough ball on it and drop it into the hot pot, parchment paper and all.

Cover with lid, return pot to oven, and bake for 30 minutes covered. Carefully remove lid and bake for 7-15 minutes more, until golden brown and crusty.

Carefully remove bread, let cool a bit, then slice and serve warm.