No Knead Artisan Bread
-3 1/2 cups flour
-1 cup hot water
-1 pkg dry active yeast
Mix yeast water until thoroughly mixed. Let sit a few moments until bubbles form. Add flour and salt. Mix just enough to incorporate the flour. Leave in its bowl and cover. I just did loose plastic wrap. Sit in the fridge for minimum of 2hrs. After 2hrs, split the dough in half. Form into a loose ball. Score an X on the top and put on a stone or cookie sheet and bake at 425 for 30 min. You can also make loaves as shown in the picture.
Let cool and store in Tupperware container. The remaining dough will last in the fridge for two weeks until you need more bread. The longer it sits, the better tasting the bread because it will ferment.