No Knead Artisan Bread

3 cups white flour

1 tablespoon white granulated sugar

2 teaspoons instant or rapid dry yeast

1 1/2 teaspoons salt

1 1/2 cups warm water

1 tablespoon olive oil

1.  Combine flour, sugar yeast and salt in a large bowl and combine together.   Add warm water and oil and incorporate all until mixed together.  Dough will be wet, sticky and shaggy.   (I added a little extra water)

2.  Lightly spray the top with cooking oil spray and cover with plastic wrap and dry tea towel.

3.  Leave in a warm, draft-free place for 2-3 hours and doubled in size.  Dough will have a lot of little holes or bubbles and be wobbly like jelly.

4.   Place a large (10 inch) dutch oven in the oven with a lid.  Preheat oven to 450 F degree for 30 minutes.

5.  Lightly flour work surface and plastic spatula with up to 1 tablespoon flour.  Scraping dough out of bowl onto work surface with spatula.  Sprinkle the top of dough with large pinch of flour and fold it over on itself with the spatula about 5-6 times.  Roughly form a round shape.

6.  Measure out a large piece of parchment paper and transfer dough onto paper and reshape if necessary.

7.  Loosely cover with plastic wrap and let rest while oven is preheating.

8.  Use oven mits to carefully remove dutch oven and grab parchment paper on the corners and place in pot and place lid on.

9.  Bake for 30 minutes and then remove the lid for 12 - 15 minutes till top is browned.  Remove parchment paper.  Then transfer to cooling rack for 10 minutes before slicing.

ENJOY mfs.