No knead bread recipe

This recipe is based on the one from "Artisanal Bread in 5 Minutes A Day". It keeps in your fridge for 2 weeks - just hunk off a grapefruit sized piece, let it rest for an hour, and bake. Presto! Fresh baked bread. You can also use the dough for pizza, cinnamon rolls, breadsticks, and many other things.

1 tablespoon yeast
1 tablespoon salt
6 1/2 cups warm water
13 cups flour
Herbs to taste
Parmesan Cheese (optional)

Combine the yeast, salt and water. Add flour. With a wooden spoon combine without overdoing it - you don't want to knead it, just mix it. Lightly cover the bowl with plastic wrap for an hour or two - then it's ready for the fridge.

When you're ready for some bread, take a nice grapefruit sized hunk off and recover the bowl. Let it rest for an hour. If you'd like to add cheese or herbs, now is the time to do it. Gently shape into a loaf. If you want uniform bread, put into a breadloaf now, otherwise just let it be on the counter.

Insert pizza stone on your oven's middle shelf. Pre-heat your oven to 400. Carefully place dough on pizza stone and let 'er bake for 30-40 or until golden brown on the crust. If you're using the breadpan, same instructions apply. Take it out and enjoy!

It's great warm with butter, herbed butter, or garlic butter over it. I'm getting hungry now...