Bread for a lazy day

Some days I know that I am not going to be able to make a loaf of bread in time for dinner. Even though I work from home, there are some days that are just not conducive to bread making.

Not all bread requires long periods of kneading. There are all kinds of quick breads.

This, my friends, is not just a quick bread. It's a lazy bread. And that's what I need on a day when I have too much work to do and no time for the fun things in life...like making bread.

This is a very simple, tasty table bread with loads of nooks and crannies that make it light and that make it perfect for absorbing sauces or oils. It's the slightest bit chewy so some people might not like it for sandwiches.

The key to the success of this bread is to start  it the night before and just put it aside for 12 to 18 hours. The longer you forget about this loaf, the better it is (within reason, of course...you don't want to leave it for a couple of days. Let's say that 24 hours would be your max.).

Not only is this good for a hard day of work, it's also great for a day that you'd rather spend lounging by the pool. It's up to you.

Lazy Bread

Makes 1 loaf

• 1/2 teaspoon of active dry yeast
• 3 1/4 cups of all-purpose flour
• 1 1/2 teaspoons of Kosher salt
• 1 1/2 cups of warm water

Whisk the yeast, the flour and the salt together in a medium bowl. Stir the water in a little at a time with a wooden spoon, your hands or a Danish dough whisk, After a minute or so, form it into a ball.

Put the ball into a large, ungreased bowl (I like to use a glass bowl so I can keep an eye on things). Set it aside at room temperature for 12-18 hours. You'll know it's ready when it's doubled in size and when the surface is pockmarked and bubbly.

When the dough is readym put a cast iron pot with an ovenproof lid in the oven and preheat it to 450°. Let the pot heat up for half an hour or so.

Meanwhile put the dough on a floured sheet of parchment paper and let it rest for 15 minutes. Cut an X on the top with a razor blade. Make short, shallow cuts.

Spritz the top of the loaf with water.

CAREFULLY take the pot out of the oven and put the parchment paper and the loaf in it. Cover the loaf, put the pot back in the oven and bake for 30 minutes.

Finally, take the cover off the pot and bake for 15 minutes, until the crust is golden brown or a little darker.

Let it cool half an hour before slicing.