Best No Knead Bread with Easy Cleanup

This is my version of Jim Lahey's (Sullivan Street Bakery)

No-Knead Bread Recipe. It doesn't have the huge holes in the

finished loaf as pictured in some of the 18 hour rise recipes but I

find it delicious, easier to cleanup and make! I replaced the

plastic lid handle of the Le Creuset dutch oven I use with a

stainless steel drawer pull to avoid having it crack or melt in the

high heat of the oven. The oiled parchment paper saves on

cleanup and prevents any sticking problems. Please use this

recipe as a starting point and customize it as you like.

3 cups bread flour
¼ teaspoon instant yeast
¼ teaspoon red wine vinegar
2-3 teaspoons salt
1 1/2 cups warm water

1. In a large bowl combine flour and salt. Add ¼ teaspoon instant

yeast and ¼ teaspoon red wine vinegar to 1 1/2 cups warm

water.Combine wet and dry ingredients together until all moisture

is absorbed. Cover and allow to rest for 4 hours.

2. Uncover bowl and fold dough over on itself a couple of times.

Place dough in the center of a sheet of oiled parchment paper.

Rinse the bowl with water. Return the dough in parchment paper

to the bowl.Cover and let rest one hour.

3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy

covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as

it heats. Carefully remove pot from oven. Place parchment paper

and dough into heated pot. Cover with lid. Cut away excess

parchment paper and bake 30 minutes, then remove lid and

bake another 12 to15 minutes until loaf is browned. Cool on a

rack. Discard parchment paper.

4. Enjoy!
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