Simple Round Bread

This bread is much easier to make than traditional, so that even a
beginner could do it. The downside is that it makes round instead of
normal loaves, not so good for sandwiches. I’m working on fixing that.
We call it “overnight bread” at my place, and make it once or twice a
week.

• 3 cups flour
• ¼ tsp yeast
• 1 ¼ tsp salt

Combine dry ingredients and add 1 5/8 cups
water. Mix well. Cover with towel and let rise
12-18 hours. The dough is ready when the
surface is bubbly.

Flour the table and the dough. Roll it over itself a
couple of times. Put back in bowl and let lay for
about 15 minutes. Roll dough into a ball shape
and sprinkle it with cornmeal or cracker crumbs if
desired.

Let it sit again for 2-3 hours. It is ready when an
imprint remains when poked.
Preheat oven to 450 degrees with a casserole
dish in the oven to warm it. When the oven is hot,
put the dough in the dish and cook with a lid for
half an hour. Remove the lid and cook another
15-30 minutes.

From HBHW reader Erin B.