Easy No-Knead Artisan Bread

Directions

1. 1
   In a stand mixer combine all of the ingredients. Using the dough hook attachment, beat to a sticky dough for 60 seconds. If you don't have a stand mixer - a big bowl and elbow grease works too!
2. 2
   Place the dough in a large bowl or food safe bucket, cover and let rise at room temperature for 2 hours. After 2 hours the dough is ready to bake or can be kept covered in the fridge for up to 1 week.
3. 3
   When you are ready to bake a loaf, scoop out a piece of dough the size of a softball. Round it into a ball and place on a sheet of parchment paper. Lightly dust the top of the dough with flour and cover with a clean dish towel.
4. 4
   Let it rise for 60 minutes.
5. 5
   Place a rimmed roasting pan or baking sheet on the bottom rack of your oven and preheat the oven to 450 degrees.
6. 6
   After an hour take a sharp knife and cut slits into the dough, going down into the dough about a 1/2 inch deep.
7. 7
   Place the bread in the oven on the top rack (keeping it on the parchment paper). Carefully pour 1 cup of hot water into the hot rimmed pan on the bottom rack, creating steam and shut the door quickly. 
8. 8
   Bake the bread for 30-35 minutes or until it's a deep golden brown.
9. 9
   Remove from the oven and allow to cool on a wire rack.
10. 10
    Cut into slices with a serrated bread knife and serve with softened butter.