3 cups flour (12 cups)
1 1/4 tsp salt (5 tsp)
1/4 tsp yeast (1 tsp)
1 1/2 cup hot water (not too hot or you will kill your yeast) (6 cups)
Directions:
Mix ingredients in a large bowl and cover with plastic wrap that has been sprayed with oil. Leave for 12 hours (overnight). Flour countertop and turn out dough. Make into a round shape, cover again with oiled plastic wrap and leave 45 to 60 minutes. Heat up your Dutch oven in oven at 500 degrees. Place dough in Dutch oven and bake for 22 minutes. You can make 4 loaves at a time and freeze them. Just divide the dough into 1/4's when you turn the dough out (before you let it rise the second time).
Recipe from Ruth Armstrong. See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.
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