No Knead Bread (Quicker)

• 1 1/2 cups warm water (not hot as Jim suggests it killed my yeast)
• 1 1/2 teaspoons Active Dry Yeast
• 1 1/2 teaspoons Sugar (Adding sugar to feed the yeast)
• 1 1/2 teaspoons Red Wine Vinegar (Helps Yeast and Gluten development)
• 2 3/4 cups All Purpose Flour
• 1 1/2 teaspoons Salt

1. 1.tn a large mixing bowl add the warm water, yeast and sugar and let stand until you see the yeast bubbling.
2. 2.tdd Red Wine Vinegar
3. 3.tdd salt to the All Purpose flower, lightly stir and add this mixture to the water and and stir. Note: the dough will be wet and stringy
4. 4.tow cover with a kitchen towel and let rise in your oven for 1 to 2 hours or until the dough had doubled. Turn on the oven light or just warm the oven and turn it off before putting the dough into the oven.
5. 5.tnce the dough has doubled in size take it out of the oven and preheat to 425 F. Also in the bottom most part of your oven keep a pan of water (to create steam in the oven)
6. 6.tn the meantime lightly grease a loaf pan and just spoon the dough into the pan
7. 7.tou can make incisions, I did not but still had the fissures
8. 8.tnce the oven is at 425 F introduce the loaf pan and let it bake for an 50 to 60 minutes or until you see a nice caramelized crust.
9. 9.tet it cool and enjoy

warm water, active dry yeast, sugar, red wine vinegar, flour, salt

Taken from www.epicurious.com/recipes/member/views/no-knead-bread-quicker-50170204 (may not work)