Tasty Thursday: Lazy Bread

A few of my food allergies are often induced by an unsuspected piece of bread.  Lately most store bought (even bakery) breads contain my two deadly ingredients: soy (flour) and corn syrup.

So to avoid the choking that comes with my throat swelling up or the red and swollen skin, I make my own bread.

This is a recipe a friend shared with me while we were bored in church (shhhhh).  It has been the best bread ever and takes out the step I hate in bread making: kneading.

Lazy Bread

3 cups all pourpose flour

1/4 tsp yeast

1-1/2 tsp salt

1-1/2 cups cold water

Mix ingredients together (yup, no blooming the yeast!) and let the dough rest in an oiled bowl 12-18 hours

covered with Saran wrap.

Then fold it over twice in both directions, and let it rest for 15 minutes.

Place in a well floured tea towel for 2 hours (I put mine in a bread basket to get the lines)

Heat a large pizza stone in the oven for an hour at 500 degrees.

Reduce the temp to 450 degrees.  Place bread in the middle of the stone - be sure not to adjust the after it touches the stone or you'll have a mess.  Cover it lightly with a piece of foil and bake for 30 min.  Remove the foil and bake another 15-30 uncovered.

Let it cool on a rack for about an hour.  The crust is crusty and the crumb is silky and chewy.  It's amazing!!!