3 cups all-purpose or bread flour, more for dusting
1 teaspoon instant yeast   (I also add a tablespoon of glutton for better rising this is optional.)
1 teaspoon salt                                                                                 1 1/2 cups warm water                                                                            

Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups warm water, 110 to 115 degrees and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 4 hours at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Using enough flour, wheat bran or cornmeal to keep dough from sticking to your work surface or to your fingers, Place dough on surface and sprinkle with flour or corn meal.  Gently and quickly shape dough into a ball. 

3. Place in a large bowl cover and let rise in a warm spot (I use an oven at 100 degrees) for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put your bread pot and cover in the oven as it heats. When dough is ready, carefully remove pot from oven, place on mat, remove cover also place on mat or towel. Slide dough into pot, slice across the top with sharp knife, it may look like a mess, but that is O.K. Cover with lid and bake 30 to 35 minutes, then remove lid and bake another 10 to 15 minutes, (times will vary depending on your oven) until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

You may experiment with added herbs, spices, and fruit. I occasionally substitute warm beer for 12oz of the water.