Easy no-knead rustic bread

I found this recipe one day piddling around on Facebook.  I really wish I could link to where I got this recipe originally, but when I went to look it up today, the page where I found it didn't seem to be there anymore.  So for now I will just tell you the name of the page, which was The Witch's Ranch & Homestead.  It was run by a very nice lady with several children of her own and she is just one of those people who feels like an old friend even though I've only talked to her once.  

Anyway, whilst browsing her public photos, I found a recipe she'd posted for a rustic bread.  According to her, it was from the Private Collection:  Recipes from the Junior League of Palo Alto.

Since the page didn't seem to be there anymore, I had to try to recall the ingredients and cooking times/temps, but I think I was successful, as the bread came out beautifully.  

***UPDATE*** I actually found this again on Pinterest, where I found the original source.  Apparently the lady I mentioned above got the recipe from this site as well.

To make this super-easy bread, you will need:

4 cups bread flour

1 tsp salt

1 tbsp sugar

2 cups water

2-1/4 tsp yeast ***

*** I used instant yeast, which can be added directly to the dry ingredients.  If you use active dry yeast (one 0.25 oz package for this recipe), you will want to proof it first.  To do this mix the yeast and sugar in with the water and let sit for about 10 minutes.  This activates it.

Mix all your ingredients together in a large mixing bowl.  Once they are all combined, let sit in a warm location (the microwave is good for this) for 90 minutes or till doubled in bulk.  

Once risen, stir down the dough.  Grease (don't be shy; use a lot or you'll be sorry!!!) a 1-1/2 quart ovenproof glass dish.  I have a 1-1/2 quart round dish that I use for this.  If you have a similarly-sized ovenproof bowl, you could use it.  I believe a 9x13 casserole would probably work too.  You don't want to go any smaller or you'll need to use multiple dishes.  

Once you've got it into a baking vessel, let rise for about 45 minutes or until it's risen over the top of the dish.  

Heat your oven to 425 F or 220 C.  Once heated, insert bread and bake 15 minutes.  After the first 15 minutes, reduce heat to 375 F or 190 C.  Bake an additional 25 minutes.

Before removing from the pan, give it a good shake to loosen the bottom.  If you greased it well enough, then it will come right out onto a cooling rack no problem.

OK, so mine stuck a little bit on the very bottom, but it certainly won't affect the taste :)