This no knead bread is quick and easy, requiring minimal ingredients and effort. Central Coast resident Lyndsey Hiltner created this recipe for her blog “Censored Baker,” which she describes as “a place for annoying eaters of all kinds to come together in harmony.”

Makes 1 loaf

INGREDIENTS

3 cups all-purpose flour

1½ teaspoons sea salt

1½ cups lukewarm water

¾ teaspoon active dry yeast

1 teaspoon sugar

PREPARATION

In large bowl, mix together flour and sea salt, set aside. In small bowl, mix together water, yeast and sugar. Allow mixture to sit for 10 minutes*. Stir wet into dry ingredients with wooden spoon until dough comes together. Cover bowl with plastic wrap and place in warm, dry place to rise for 8−12 hours or overnight. Dough should double to triple in size.

Preheat oven to 450 degrees F and place large lidded Dutch oven inside to warm up. While oven preheats, spread piece of parchment paper across a clean, dry surface and sprinkle with all-purpose flour. Scoop dough onto parchment paper and roll around in flour so all sides are slightly coated — no kneading necessary.

Once oven is preheated, remove Dutch oven. Uncover dish and place dough along with parchment paper it is resting on inside. Recover and bake for 30 minutes. Remove from oven, uncover, and bake for 10 more minutes. Allow bread to cool slightly before slicing and serving.

*If it doesn’t appear slightly frothy/foamy by the end of this time, yeast is dead or expired and should be replaced with new.