Ridiculously Simple, No-Knead, Crusty and Delicious Artisan Bread- Courtesy of Simply So Good (originally posted February 19, 2014)

As promised, here is the recipe for the easiest artisan bread on the planet. It requires a little plan ahead (the dough has to sit and rise for 12-18 hours), but otherwise, it is possibly the easiest bread recipe ever. Yum, yum!

Awesome as an accompaniment to so many things, including veggie bisque (bisque recipe here: http://talesofareluctantcook.tumblr.com/post/77203257200/veggie-bisque-courtesy-of-janna-patterson-from-eats).

Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast (Rapid-rise is best)
1 1/2 cups water

In a large mixing bowl, mix together flour, salt and yeast.  Add water and mix until a shaggy mixture forms. Add any desired add-ins in at this point. Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid (or any pot that can handle the heat) in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured, non-stick surface, and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

***Notes-
-This bread is incredibly forgiving, which is one of the reasons I love it and make it frequently. Play with it. Try add ins. My favorite add ins are shredded Gruyere cheese, lemon zest, and rosemary. Simply So Good also suggests orange zest, almonds, and cranberries; sharp cheddar with jalepeno; pumpkin seeds, sunflower seeds, and poppy seeds; pepper jack cheese; and raisin walnut cinnamon. Experiment! Have fun! Get in touch with your creative side!
-The dough is very sticky and will stick to EVERYTHING. I like to use my silicone baking mat for a non-stick surface (this is the mat I use: http://www.amazon.com/gp/product/B002NVEN48/ref=wms_ohs_product?ie=UTF8&psc=1). A pastry cloth (heavily floured) would also work.
-Regular active yeast can be used in place of the instant or rapid rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes (be sure to include the 1/4 cup water in your total 1 1/2 cups water calculation). However, rapid rise really is ideal and works best.
(For more detailed, step-by-step instructions with photos, see original source here: http://www.simplysogood.com/2010/03/crusty-bread.html?m=1)