Best Bread Ever!!!

I thought you guys deserved a treat. No knead bread!

As many of you know, I am a bread lover.

This easy recipe(they say a 4 year-old can do it) happens to be the best bread I have ever made. It is more of an artisan bread, really crusty and chewy. (Like they have at the Macaroni Grill) So if you don't like that, you won't like this.

 OH and there is only 3 ingredients, what could be better??

Okay, now please don't get downhearted, it is an overnight thing ..but well worth the wait..

The Recipe
3 cups all-purpose or bread flour, more for dusting
(White flour is by far the best, you can use 1 cup wheat if you really want)
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
(I just mix up a batch before I go to bed.)

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
(Mmm never done this step, probably would make it even better)

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not
 readily spring back when poked with a finger.
(So when I get up in the morning, I do this step, it does need to rise for about another 2 hours, but it's worth it.)

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic, dutch oven) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake 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.
(We use a small aluminum dutch over, works like a charm, and I only cook it another 10 minutes with the lid off)

(Rachel** this recipe is perfect for you, I hear your husband likes to cook with a dutch oven on the stove ...just have him put it in the oven instead, and you're all set!)

 Num, num, num!

Yield: One 1½-pound loaf.