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Quick No Knead Bread
Serves One large loaf
INGREDIENTS
3 cups bread flour (use Wheat Montana Flour, for a more moist nutty Bread)
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed
DIRECTIONS
Combine flour, yeast and salt in a large bowl
Add 1 1/2 cups water and stir until blended
Cover bowl with plastic wrap
Let dough rest about 4 hours at warm room temperature, about 70 degrees
Lightly oil a work surface and place dough on it; fold it over on itself once or twice
Cover loosely with plastic wrap and let rest at least 30 minutes more
At least a half-hour before dough is ready, heat oven to 450 degrees
Put a 4 quart Heavy Baking covered pot in oven as it heats
When dough is ready, carefully remove pot from oven
Slide your hand under the dough and put it into pot, seam side up
Tap pan once or twice if dough is unevenly distributed; it will straighten out as it bakes
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned
Cool on a rack
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