Bread

This is contributed by Angela Madaras, fellow food blogger, CSA farmer, and extraordinary woman.

The Easiest Bread Recipe
This recipe was from New York Times a while back and has been handed down to me from many hands. I can barely read the copy but the recipe works and it can be amended to add a variety of seasonings and other stuff. I have arthritis and gave up baking bread due to lack of ability to knead. This is a non-knead bread. Anything which is un-needy is good for me.
Mix 3 cups all purpose or half wheat and half white organic flour together in a glass bowl with quarter tsp. active dry yeast and one and quarter tsp. sea salt. Add 1 5/8 cups water and mix until it looks well blended and sticky. Cover with plastic warp and let sit in calm-warm spot for 12-18 hours.
When the surface of dough is bubbly it is ready to gently roll into a ball lightly for a few seconds with extra flour for hands and cover again 15 minutes. Then through flour on a kitchen dish towel (non terry) and roll the dough into your floured hands rolling it into itself forming a ball which will sit on the towel folded end facing down for another 2 hours lightly floured on top and covered with floured towel.
Pre-heat oven to 450 degrees a half hour before baking. Place dough in a well greased casserole dish with lid(I use cast iron dutch oven) by gently allowing it to roll off towel into dish. No messing with it will form up when it cooks.
Bake for 30 minutes covered then 20 minutes not covered.
Viola……………Fresh bread. Best left out on wooden cutting board to crust over for a couple hours.