The Best Bread Ever

OK. My mother has introduced me to THE easiest, THE tastiest, THE MOST WONDERFUL, chewiest, crackliest, looks like you picked it up in a bakery-type bread ever. Period. Try this recipe from King Arthur Flour and tell me I'm wrong.


Some basic things you need:

Really big bowl or a 6 qt plastic, food-grade bucket
3 Cups lukewarm water
6 1/2 cups All-purpose King Arthur Flour (use the scoop and level with knife method)
1 T salt
1 and 1/2 T instant yeast

Mix everything together with a big spoon until you have a rough, sticky dough. Don't go nuts. You should have accomplished in only a few minutes of elbow grease.

Let rise, loosely covered on your counter for a few hours, then stick in the fridge. You can leave it in there for days! The longer it stays there, the tangier it gets. Lightly flour the surface of the dough when you want to pull out a grapefruit size lump to make bread. It also helps to spray your hands with some cooking spray. Take about 30 seconds and shape it into a roundish-lump. Let it rest on your counter for 40 minutes or so. Slash it with a sharp knife, and throw it in a PREHEATED oven at 450. Use a pizza stone for best results, but make sure you preheat it in the oven. Also, a small roasting pan slid underneath the pizza stone is perfect for pouring in about a cup of BOILING water when you throw in the bread. Quickly shut the oven door and wait about 30 to 35 minutes. The steam from the water makes the best crust!

Enjoy!

(Adapted from the recipe "No-Knead Crusty White Bread" from King Arthur Flour.com)

JT