Speedy No Knead Bread
3 cups bread flour
1 1/2 tsp salt
1 packet instant yeast
1 1/2 cups water
oil as needed
Combine flour, yeast and salt in large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at room temperature about 70 degrees.
Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
At least half and hour before dough is ready, heat oven to 450 degrees. put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is ready carefully remove pot from oven. Slide your hand under dough and put into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten as it bakes.
Cover with lid if you have one and bake for 30 minutes, then remove lid and bake another 15 to 30 minutes until loaf if browned. Cool on a rack.