Please try this bread!!!

You know all those fancy breads that are called "artisan breads" and you pay 5 bucks or more for a loaf about the size of a frisbee in the grocery stores? Yes, their wonderful rustic texture is a delight to dip into oil and vinegar. They are so crusty and yummy. But waaaaaaaaaaay too expensive.

So, tonite we were at a friend's house for FHE. ( She and her hubby are the leaders of an LDS 12 step program in Provo - more on that in my next post) and she taught me how to make "Artisan Bread." For about 30 cents you can make a loaf that is, seriously, no hyperbole involved: THE EASIEST BREAD YOU WILL EVER MAKE! No kneading required at all. No finicky fussing over the texture at all. She says it turns out perfect every single time. I beleive her because it was delish!

AND So, so sooooooooo easy you could make it every single day. (Although, if I made it every day, I would weigh 200 pounds!) It only has four ingredients, five if you count the oil spray.

I came home and read the policitcal war of words that was raging on this blog over the last few posts, got a big knot in my stomach and then decided to delete them all and write a post that was something totally different, not hurtful and I hope positive and helpful.

So, here it is. Enjoy! Love to you all!!!!

Artisan Bread
(also known as Ceasefire Bread)

3 cups all purpose flour
1/2 teaspoon active dry yeast
2 teaspoons salt (or 2 1/2 teaspoons kosher salt)
1 and 2/3 cups very warm water

Mix in a bowl with a large spoon until dough comes together and only small lumps remain. Do not mix in a mixer. Do not knead. Do not overmix.

Generously spray a sheet of plastic wrap with olive oil spray. Loosely cover bowl with plastic, oil side down. Let sit on countertop (not in the fridge) for 12 to 18 hours.

Turn batter out on to a floured surface. Fold dough over itself in half 5 or 6 times. Do not knead.
Let rise another 2 to 3 hours.

Preheat oven to 450 degrees.

Generously spray a 2 1/2 quart covered casserole with olive oil (spray bottom and bottom side of lid, too). Cover and bake 30 minutes. Remove cover and bake another 10 to 15 minutes, until well browned.

This bread is best served the first day, even better served warm right out of the oven!