To begin this no-knead bread recipe, mix the yeast with the warm water and set it aside to bloom.

In another bowl, mix the dry ingredients. Once they are all combined, blend in the yeast/water mixture and mix until everything is blended well, but not smooth. The dough should be loose and not well-formed.

Once everything is mixed, oil a large bowl and place the dough inside. Cover with a towel and leave in a warm place for an hour or so

When the dough has doubled, punch it down and turn it out onto a floured cutting board. This is normally where you would knead it to develop the glutens, but you don't need to with this recipe. Simply grab the edge of the dough and fold over. Do this 3-4 times and you're ready to go! This is definitely the best part of this no-knead bread recipe.

Now it's time to prepare your pan. You can use a greased bread pan, or get a bit more creative. I like to use an enamel-coated cast iron pan for a round loaf. Place a few sheets of parchment paper on the inside, overlapping the edge enough so that you can lift the loaf out of the pan when it's done. I sprinkle a tablespoon or so of cornmeal on the bottom of the parchment paper for some nice crunch, and to aid in getting the paper off of the bread.

Place the dough on the inside of the paper and let sit in a warm place to rise.

Once the dough has doubled in volume again, place it in a 425°F oven with the cover on the pan. Leave for about half an hour, then remove the cover and bake another 20 minutes or so. You'll know the bread is done when the loaf sounds hollow if you rap your knuckles on it.

When the bread is done, take it out of the oven and let it sit for 5 minutes or so. Then pull it out of the pan and set it on a metal grate to cool.

I like to brush the top with butter, but it's not necessary. And if you're anything like me, you won't wait for it to cool much before slathering it in butter!