This bread is delicious with soups or salads or by itself! You don't have to be a baker to get this one right. It's so easy and comes together with little effort!
3 cups All Purpose Flour
1 tsp Salt
1 (0.25 oz) packet Active Dry Yeast
1 1/2 cups warm water
Combine all ingredients in a mixing bowl. Stir well and cover with plastic wrap for 8-24 hours at room temperature.
The dough should now be wet and bubbly. Turn out the dough onto a floured counter and form into a ball. Let it rest for 30 minutes.
Preheat a dutch oven (I used a 5 qt) at 350°. (I put it in the oven for about 7 to 10 mins).
Sprinkle raw corn meal in the empty dutch oven. Put dough on top of the corn meal. Score an “x” on the top. Put the lid on dutch oven.
Bake for 30 minutes. Take cover off and let cook for another 15 minutes.
Let it rest for at least an hour before slicing.