You can make it in an enamel cook pot, or any covered casserole dish. 3 cups of flour, 1/2 teaspoon of yeast, 1 3/4 teaspoon of salt, 11/2 cups water. Mix it together and cover it and forget about it for at least 10 hours, and as long as 18!
Turn on your oven to 450 F and put the enamel pot in to preheat.
Then plop it out onto a flour covered surface and shape it into a ball. You don't have to knead it, but shaping it will mean handling it a bit. Now leave it there as the pot preheats. Once the oven is up to 450 and the pot is too, take the pot out of the oven carefully, and plop your dough right into it and put the cover back on. Don't grease the pot, but a piece of parchment paper dropped in just before the dough is a nice way of making it easy to remove after cooking.
Cook for 32 minutes with the pot cover on, and then remove the cover and cook for 15 more minutes. So yummy as toast! You can experiment with add ins. I liked Michigan dried cherries and almonds!
