2 (1/4 oz. each) packages of fast-acting dry yeast (like Red Star)
3 cups lukewarm water
Instructions
Using the scoop and scrape method (scoop your measure into the flour container and scrape off the excess with the flat side of a knife), measure the flour into a 6 quart food safe container that will fit into your refrigerator (with a tight lid)
Add the remaining dry ingredients into the flour and stir them around to combine. Then add the water and stir quickly with a woo
den spoon for about 30 seconds until all of the flour is moistened and a sticky dough has formed. Now, leave the container out in a warm place to rise for two hours. It should double in volume, approximately. Once the dough has risen for two hours, put on the lid and put the container in the refrigerator for a minimum of one day, and up to seven days.
Bake the bread: When you want to bake a loaf of bread, take out the container and simply remove as much dough as you want to use, roughly a quarter or a third. Put the rest back in the refrigerator.
Gently form the dough into a ball or a slightly elongated log and place it onto a baking sheet covered with parchment and sprinkled with a little flour. Allow this to rise for 45 minutes or up to an hour. It will inflate a little and spread. Use a very sharp knife to cut three slits in the top, about a half of an inch deep.
Preheat oven to 450 degrees. Carefully place a small pie pan, or other smallish pan, of hot water in the bottom rack of the oven (this is for steam). Then place the dough in the oven and bake for approximately 25 minutes until it is a deep golden to brown color. Remove the bread from the oven and cool on a rack (for safetyʼs sake, you may want to wait for the oven to cool before removing the pan of water).
Recipe by In Good Taste at http://ingoodtaste.kitchen/no-knead-bread/