5 Minute Bread
Late afternoon the day before you want a loaf of bread, take a large bowl.
3 cups flour
¼ ts dry yeast
1 ts salt.
Mix together. Add 1 ½ c water and mix together with hands until it comes together.
Cover bowel with plastic wrap and leave on your bench overnight.
An hour before you need the bread, place cast iron dutch oven with lid into oven and heat to (250C/500F).
Turn out dough onto floured board and knead into tight ball with smooth top and folded bottom (should only take a minute) and place on clean tea towel.
When oven is hot, slide out the shelf, remove lid and plop bread into dutch oven, smooth side up, snip top with scissors, replace lid etc and let it bake for 30 minutes.
After 30 minutes, turn heat down to 200C/390F, remove lid and cook for another 15 minutes.
For a larger loaf: 5 cups flour, 2 ½ cups water, 1 ½ ts salt and ½ ts dried yeast.