How to make bread - without a breadmaker machine

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This is a no-knead bread. It relies on slow, low-temperature fermentation in the refrigeration overnight to do the kneading for you. The dough can be kept in a container in the fridge for up to 3 weeks. You can use portions of the dough as needed during that time period of 3 weeks.

Ingredients

1. Active dry yeast
2. Salt
3. Flour
4. Large, resealable container (large water pitcher would do) and a measuring cup
5. Warm water and a spoon

Process

1. Take 3 cups of warm water and pour it into the container. Stir in 1.5 tablespoons of salt (I use less salt). Add 1.5 tablespoons of dry yeast and stir. Let the mixture sit for 2-3 minutes, until the yeast fully dissolves and starts bubbling.

2. Add approximately 6 cups of flour. Stir the mixture together with a spoon until a loose sticky dough forms.

3. When there are no more pockets of unmixed flour or water left, place the lid loosely on top of the container, and let the dough sit at room temperature until it rises. It typically takes 1-2 hours.

4. When the dough has risen to the top, punch it down slightly to fit the lid onto the container. Seal it and place the container in the fridge for a few hours, or overnight. You can keep the dough in the fridge for up to 3 weeks.

5. Take a loaf pan or whatever you want to bake on, and preheat your oven to 450 Fahrenheit (230 Celsius). Grease the pan with oil. While your hands are still oily, pick off a part of the dough. Form it into a loaf and slash the top. Bake the loaf for 30-35 minutes at 450 Fahrenheit (230 Celsius). You can increase the temperature up to 500 Fahrenheit (260 Celsius) for the last 5-10 minutes to improve the crust.

Mnemonic -remember the rule of 3's:

3 cups of water
1.5 tablespoons of dry yeast
1.5 tablespoons of salt
3+3 (6) cups of flour
30 minute baking time
3 week storage in the fridge

References:

How to Make Easy, Fast, Foolproof Bread from Scratch http://bit.ly/UvJQsv