No-Knead Bread (artisan bread)

Makes one 1 1/2 pound loaf

3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
olive oil
cornmeal

1.  In a large bowl, combine flour, yeast, and salt.  Add water and stir until blended.  Coat a second large bowl with olive oil, and transfer dough into bowl, and cover bowl with plastic wrap.  Let dough rest at least 12-18 hours.  When the surface is dotted with bubbles, dough is ready

2.  with floured hands, quickly and gently shape dough into a ball.  Place dough on a cutting board coated with cornmeal, and let rise 2 hours.

3.  A half hour before it is done rising, preheat oven to 500 degrees.  Place 6 to 8 quart heavy covered pot, such as cast iron or pyrex in the oven as it heats.  Shake dough into pot once the oven is heated, cover and bake 30 minutes.  Uncover, and continue baking until browned, 15-30 minutes.