4-Ingredient No Knead Bread

In a large bowl, combine the flour, yeast, and salt. Mix well.

Gradually add the warm water, stirring until the mixture forms a shaggy dough.

Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, or until the surface is dotted with bubbles.

Preheat your oven to 450°F. Place a Dutch oven or a heavy pot with a lid inside to heat up as well.

While the oven is heating, turn the dough out onto a floured surface and shape it into a ball. Cover loosely with plastic wrap and let it rest for about 30 minutes.

Carefully remove the heated pot from the oven and place the dough inside. Cover the pot with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 15 to 20 minutes, or until the loaf is golden brown and sounds hollow when tapped.

Let the bread cool on a wire rack before slicing and serving.

You can add a variety of mix-ins like chopped olives, rosemary, or grated cheese to give this bread a unique twist. For an extra crunchy crust, you can sprinkle some cornmeal on the bottom of the pot before placing the dough inside. If you prefer whole grains, you can substitute half of the all-purpose flour with whole wheat flour. And for those with a gluten sensitivity, look for a gluten-free flour blend that works with yeast bread.