This no-knead bread is a breeze and tastes even better great dipped in olive oil. I used rapid-rise yeast. Instructions: In a large mixing bowl, whisk together flour, salt and yeast. Add water and ...

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours ...

300 grams (2¼ cups) bread flour, plus more for the work surface. 100 grams (3/4 cup) whole-wheat flour. 1¼ teaspoons salt (table) 1/2 teaspoon dried instant yeast ...

About 30 minutes before the hour is up, turn your oven on to 450°F, and place your Dutch oven inside with its lid on. This will allow both ovens to heat up in readiness to bake the dough.