NO KNEEL BREAD. DARN EASY TO MAKE!
6 cups bread flour or all-purpose flour
1 teaspoon yeast
3 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
2 Tablespoons extra flour for shaping !!
NOTE !! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F.
Combine flour, yeast, and salt in a large bowl. Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 1 hour.
After 40 minutes, place a 5-quart Dutch oven with lid in a cold oven and preheat to 425° F. (Dutch over can be a 4 or 6 qt)
After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on a countertop for 15 minutes.
After 15 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 40 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 9 more minutes.
This bread is better than the European stuff. Adding flavors such as rosemary works well.