NO-KNEAD FRENCH BREAD
1 tsp. yeast (bread machine or rapid rise--I use bread machine)
1 cup water (I sometimes use a little more than this)
2 TBS. sugar
1 1/2 tsp. salt
3 TBS. vegetable oil
3 cups bread flour
Mix the dry ingredients together. Add vegetable oil and mix well. Add water and mix well, stirring with a wooden spoon. DO NOT KNEAD.
Place dough in a bowl and cover with plastic wrap or in a plastic bowl with a lid. Refrigerate for 8 hours or up to 5 days.
Divide dough in half for two large loaves or in four pieces for small ones. Roll out into a rectangle shape on floured surface until approximately 1/2 inch thick.
Roll the dough up tightly from long side to long side and pinch to seal. (I sprinkle shredded mozzarella on the dough before I roll it up because the grandboys really like it.)
Seal the ends the same way.
Place seam down on oiled baking sheet (or sprinkle cornmeal on it instead).
Let rise until doubled. (Because the dough is cold, it takes about two hours.) (I put mine in the oven with the oven light on.)
Make diagonal slashes in the loaves to release the steam before baking.
BAKE AT 400 DEGREES FOR 5 MINUTES.
THEN LOWER TEMPERATURE TO 350 DEGREES AND BAKE FOR 20 MINUTES MORE. (Oven time will vary depending on oven and the size of the loaves)
LET COOL FOR AT LEAST 20 MINUTES.
This is the only recipe I've tried and I know it works. If you'd like more "no-knead" bread recipes, you can find a recipe book on amazon.