No-Knead Everything Bread

An overnight rest develops this bread's flavor, and
strengthens its gluten- this bread effectively "kneads" itself!

PREP time 15 mins. to 20 mins.
BAKE time 55 mins. to 60 mins.
YIELD 1 large loaf

Ingredients for the Dough
2 1/4 cups cool water
5 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon instant yeast
2 teaspoons salt
2 tablespoons Everything Bagel Topping 2 tablespoons olive oil

Ingredients for the Topping
1 tablespoon Everything Bagel Topping

Directions 1) Mix the dough ingredients in a large bowl to make a sticky dough.
Or beat in a stand mixer for 3 minutes.

2) Cover with plastic wrap, and let rest at room temperature overnight, or
for at least 8 hours; the dough will become bubbly and rise quite a bit,
so make sure it's in a large bowl.

3) Turn the dough onto a lightly floured surface, and
form it into a log or round loaf to fit your 14" to 15" long
lidded stoneware baker, or 9" to 10" round lidded baking crock.

4)Place the dough in the lightly greased pan, smooth-side up.
5)Cover and let rise at room temperature for about 2 hours,
until a slight indentation remains when you poke it with your finger.

6) Just before baking, spritz or brush the dough with water and
sprinkle with about 1 tablespoon Everything topping over the dough.
Make several 1/2" deep slashes in a decorative pattern to allow the bread to expand.

7) Place the bread in a cold oven, and set the temperature to 450°F.

8) Bake the bread for 50 minutes, then remove the lid and continue to bake
for another 5 to 10 minutes, until it's deep brown in color, and
an instant-read thermometer inserted into the center registers about 205°F.

9) Remove the bread from the oven, turn it onto a rack, and cool before slicing.