Making homemade bread has been given a bad rap, it is not difficult and literally anyone can make bread. You can do it! This simple recipe is from the great Jim Lahey of Sullivan Street Bakery in NYC, you can use this recipe to make a boule (round) or batard (oval) or rolls. Crisp crust, soft inside who would have thought that just a few basic ingredients and minimal effort could yield a gorgeous loaf of bread, impress yourself, family and friends, here’s how to do it.

No Knead Bread

3 cups Flour

1/4 tsp instant yeast (sometimes I use 1/2 tsp)

1 1/2 tsp salt

1 1/2 cup lukewarm water

Whisk together the dry ingredients, add the water and mix to combine there should be no streaks of flour. Cover with plastic wrap and tea towel and let it sit overnight at room temperature(12-18 hrs)

After your dough has had an overnight rise gently pull and fold the dough so that it forms a ball, you are ready for the 2nd rise. If making a loaf, generously flour a tea towel if you have semolina flour use that along with the flour. Place the dough on a floured sheet of parchment on the towel, flour the dough and cover with the towel and let rise in a warm place for 1 1/2 -2 hours. If making rolls divide the dough into 8 pieces forming balls and place in a dutch oven lined with parchment paper. Cover with plastic wrap and tea towel and let it rise 1 1/2-2 hours. With 30-60 minutes left in the second rise, pre heat your oven to 495 degrees. Lift the parchment sheet with dough on it and place in a 4 or 4.5 qt dutch oven, dust with flour. Slash the top with a lame or very sharp knife. Bake covered (lid on) for 30 minutes, remove lid, reduce heat to 465 and continue to bake until nicely browned (approximately 15-20 minutes). When done remove from the oven and cool on rack for at least 1 hour before cutting into the bread. Tip: throw a few ice cubes in the bottom of the oven when you place the bread in, steam is your breads friend.

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