man cannot live by bread alone... or can he?

so maybe you've heard about this bread already. and maybe you haven't. but it might be one of the best things that will ever happen to you. husband's dad has been making two large loaves of  this boule pain weekly for several years, and it is so much cheaper and yummier than what you'd buy at the grocery store. it's perfectly chewy and crusty and basically just everything you could ever want in a bread. hailing from the famous sullivan street bakery, here is the recipe for oh-so-easy no-knead bread. the only thing you really need is a little forethought.

3 cups all-purpose or bread flour + more for dusting

1/4 tsp. instant yeast

1 1/4 tsp. salt

cornmeal or wheat bran as needed (i like cornmeal for ease and flour for taste)

see? easy.

1.  combine flour, yeast and salt in a large bowl. add 1 5/8 cups water and stir until blended. cover bowl with plastic wrap. let it rest for at least 12 hours and up to 18, the longer the better, at room temp., about 70 degrees. (this is important. my apartment is colder than this so we have to find warm nooks to hide it, otherwise it doesn't rise as well.)

2. the dough is ready when the surface is covered with bubbles. flour a workspace lightly and place dough on it. sprinkle it with a little flour and fold it over on itself once or twice. (this is no-knead, remember? yay!) cover loosely with plastic wrap and let rest about 15 minutos.

3. using just enough flour to keep dough from sticking, gently and quickly shape into a ball. generously coat a cotton towel (not terry) with flour, wheat bran or cornmeal. put dough seam side down on towel and dust with more of the flour, wb or cornmeal. cover with another towel and let rise for about two hours. (i usually do this for less than that. just be careful that the dough doesn't fall.) it should be about twice the size and should not spring back much when poked with your finger.

4. at least a 1/2 hr before dough is ready, heat oven to 450. put a 6 to 8 quart heavy covered pot in the oven as it heats. (this pot should be cast iron, enamel, pyrex or ceramic. i use my le creuset.) when the dough is ready, remove the pot from the oven. turn the dough over into the pot, seam side up. it might look crazy so give the pot a shake or two to even the dough out. i had to do this a few times before i got a pretty-looking loaf. but it will mostly even out as it bakes. put the lid on and bake for 30 minutes, then take the lid off and bake for another 15-30 until it's browned and gorgeous. cook it on a rack.

warning: you might eat half a loaf as toast for breakfast.