Four Ingredient Artisan Bread

This is a recipe I've been wanting to try out for a while now.  It looked so easy and sounded so simple, but you know how things can look awesome online and then you try it and it turns into a Pinterest fail (I LOVE those btw, they kill me)?  IT WAS EASY. The most "complicated" part is that you need a pot with a lid.

I mean, if patience isn't a strong point of yours, you're going to have a little harder of a time since the raise time is 12-18 HOURS. But it takes literally 3 mins to mix it up and then you let it sit. So pull out the big guns, because this bread is worth it.

So far we've eaten it straight up, with butter, toasted it with the garlic butter, and made awesome sandwiches that look fancy with zero effort.

Mine hasn't turned out super crusty, which I appreciate because I don't like destroying the roof of my mouth with food (can anybody say Cap'n Crunch mouth?). I did have to add a bit more flour--I'm not sure if that was because of the altitude, or just because it turns out better/easier that way.  Either way, we're already on our third loaf...

This recipe most definitely passes the test and I can't wait to try it out in other variations, like with whole wheat and with herbs added in!

Four Ingredient Artisan Bread
(adapted from jocooks.com)

3 1/4 C flour
2 tsp salt (I used a coarse salt with herbs that I got in Austria!)
1/2 tsp yeast (yes, that's correct)
1 1/2 C water

Basically you mix all four ingredients together in a bowl and then cover it with plastic wrap, then let it sit on your counter for 12-18 hours.  I've done a range between those times and it's turned out the same each time.  So if you forget about it for a few hours, no harm done ;)

Once it has risen, preheat your oven to 450*

If you are using a dutch oven or cast iron lidded pot, you should preheat that as well so it won't stick in the end.  I have a set of non-stick Costco pots and pans that have lids and they work great, no need to preheat. I also tried it in some Corningware, and other than needing to take the lid off sooner they turned out great! I've made quite a few loaves in them and it's my favorite method.  They shape up perfectly!

Scrape down the dough (I used a fork once I wised up from getting dough all in my fingernails...) and form into a ball while sprinkling flour pretty much everywhere, then drop it into the pan and place into the oven with the lid on.  Bake for 30 mins then remove the lid and bake for 15-20 more mins to let it brown.

It cuts up best if cooled completely, but who can resist that awesome fresh bread smell?