Breaking Bread Together...

Bread, in it's many forms, is a common tie for people all around the world. Since Biblical times bread has been considered so essential to the maintenance of human life that there was no act more social than sharing one's bread with others. 

It is comfort food, rounds out a simple meal paired with soup, salad, cheese. And even featured in a famous poem of love by Edward Fitzgerald.

"A jug of wine, a loaf of bread, & thou"

While I used to bake weekly when our children were growing up, since they left home I am not often inspired to spend the energy for a single loaf. We purchased a bread machine (which works great on our off-grid power) and much of our bread is baked there.
Then I discovered this incredibly easy method...

I am in love all over again! 
I had heard of this recipe it for some time. Our friend, Rose, made one & shared the recipe, which she found on the internet, a year or so ago (which I have here somewhere...). I found it again in M. Bittman's 'How to Cook Everything'. It requires almost NO effort & is SO good. 

NO WORK ARTISAN BREAD
Recipe: 
ingredients:
4 cups flour
2 tsp. salt
1/2 tsp. yeast
2 cups lukewarm water

The night before:
In a large bowl mix all ingredients. Stir until blended completely for a sticky dough. Cover (I use a hotel issue shower cap) and let sit in a warm place at least 14 hours. 
It will form a bubbly sponge and can acquire almost a sourdough tang.

Next day:
Around 3-1/2 hours before you want to eat it, scrape the sponge onto a lightly floured surface & fold 3 or 4 times. Use only enough flour to keep it from sticking to you. Cover & let sit 15 minutes. 
Form into a ball using flour sparingly, as previously noted. Place ball, squished together side down, on an untextured dishtowel with a dusting of cornmeal on it, sprinkle a bit more cornmeal on top, cover with towel & let rise until double or finger pressure leaves an indentation. 
About 1/2 hour before it's done rising set an ungreased covered baking dish/dutch oven in oven & turn oven to 450 degrees. 
After 1/2 hour has passed take HOT pan out, flip dough into pan, squished together side now up, & cover with hot lid, return to oven & bake, covered at 450! after 1/2 hour remove lid & bake another 20 to 30 min. Until golden brown.
Cool at least 15 min before eating

This artisan style bread has the best crust EVER! I always add a couple Tbsp. ground flax. I have made it 100% white, 1c. whole wheat & 3c. white, 50/50, & 100% whole wheat. 
The combos were the best, & the whole wheat has an unbelievable flavor and makes the best toast ever. Try it!!