Artisan Crusty Bread

Okay, you have GOT to try this!!!! If you love getting your carbs in bread, this is for you!! My sweet friend, Janice posted this recipe and it looked oh, so good. But it's taken me months to try this. Janice promised me that it was a fool proof recipe so this fool took her up on that challenge. And guess what? It's the most amazing, easy smeasy bread recipe EVER!!! And as Janice said " you'll be addicted and your family will think you are a "bread goddess"! (Yes, Kaitlyn, I need to figure out how to post this on the recipe blog your started). So I'm stealing Janice's picture too because her's turned out nicer than mine ! (Thanks Janice) I need to get a different casserole dish as mine has a lip on it and the bread doesn't want to come out nicely. Oh, and we did eat it warm! I couldn't keep hungry peeps away :D

ARTISAN CRUSTY BREAD

• 1 5/8 c. warm water (just make it the same temp. as your wrist)
• 1 tsp yeast
• 1 1/4 tsp salt
• 3 c. flour

In large bowl, stir together water yeast and salt, then add flour. Stir until ingredients are mixed. Place lid on bowl and let rise 6-24 hours (it doesn't raise to be huge). 1-2 hours before baking, scrape dough out onto floured surface (it will be very sticky) and cover with flour and shape into ball. Let sit on counter 1-2 hours. Place glass casserole dish with lid in oven and heat to 450 degrees. The key is in heating up the dish before you put the dough in it. When oven reaches temp, take the dish out and spray w/oil and drop dough into dish, you will hear it sizzle. Put lid on dish and bake 30 min. (still at 450) with lid on. Remove lid and bake another 15 min. The hotter you bake the bread the crustier it is. It is best if you can wait at least 30 min.-1 hr. to eat. It is even better if you can have it done 1-2 hours before - then the crust isn't so hard.