Seen this on other sites time to give it a try. Here are the notes I copied
Crusty Bread
3 Cups unbleached all purpose flour
1 3/4 tsp salt
1/2 tsp yeast (Rapid Rise works for me)
1 1/2 Cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. DO NOT REFRIGERATE!
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Very sticky, flour hands. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Added notes:
I was in a hurry so didn't shape...just plopped in. I added 1 diced jalapeno and about a cup of med cheddar shredded. I always shred my own cheese so I don't know how pre shred works. You can really add what you want. One of our favorites is pecans and dried cherries. Do not over do the added cheese...no more than 1 1/4 cup per batch. This recipe can be doubled.
More tomorrow
