This is an easy, rustic, no knead bread. The hard part is remembering to start it the night befor you eat it.
3 c flour
1/2 tsp yeast
1 1/2 tsp salt
1 1/2 c warm water
Make dough the night befor serving. Mix all ingredients by hand (no mixer). Set it on countertop in a bowl, covered with towel and leave overnight. 3 hours before serving dump dough onto a floured counter top and fold into thirds (like an evelope) 3 times. Cover with cloth and let rise for 2 hours. 1/2 hour before baking place dutch oven into 425* oven to heat. After 2 hours of rising place dough into hot dutch oven and bake for 30 min with lid on. Remove lid and bake for another 10-15 min. Remove from dutch oven and listen to the bread crackle as it cools.
I like to just break the bread apart with my hands and dip into olive oil with balsamic vinegar and pepper like at Macaroni Grill. Yum Yum!