5 Minute Bread

Directions

1. 1
   {"0":"Mix the lukewarm water, yeast, and salt in the container. Add the flour and stir until blended.","2":"Cover the container with plastic wrap or a loose-fitting lid, and allow the dough to rise in a warm place until doubled.","4":"After it is doubled, refrigerate the dough for up to 14 days, making sure the lid is not completely air-tight.","6":"On baking day, sprinkle the dough with flour, and cut off a one pound section (about the size of a grapefruit.)","8":"Form the dough into a ball by rolling the edges under, turning the dough a quarter turn each time, until the dough is smooth.","10":"Let the dough rest for 40 minutes on a pizza peel sprinkled with cornmeal.","12":"Slash the top of the loaf three or four times using a sharp knife just before baking.","14":"20 minutes before baking, place the pizza stone on the middle rack, the metal pan on the bottom rack, and then preheat the oven to 450 degrees.","16":"Use the pizza peel to slide the bread onto the pizza stone. Immediately add 1 cup hot water to the metal pan, then shut the oven door. (This steam gives the bread a wonderfully crisp crust.)","18":"Bake for about 30 minutes, or until the crust is a deep golden brown."}