Deep Covered Baker No-Knead Bread

1. Mix flour, seasoning mix, yeast and salt in large bowl. Add water and 2 tbsp of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)

2. Cover bowl with plastic wrap and let rise at room tempature 6-10 hours or until dough is doubled in size.

3. Brush Deep Covered Baker with remaining 1 tbsp oil.

4. Place dough onto a foured pastry mat; lightyl sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.

5. Microwave 2 cups water in microwave safe bowl on high 3-5 minutes or until boiling.

6. Place uncovered baker into a cold oven and place the bowl of water next to baker. Close oven. Let dough rise 1 hour or until doubled in size.

7. Carefully remove baker from oven to avoid deflating dough. Remove bowl of water from oven. Preheat oven to 450 degrees (230 C).

8. Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.

9. Remove baker from oven. Carefully remove bread from baker to a cooling rack; cool at least 20 minutes.

Serves 12

Additional Tip: For those of you who like a more rustic bread, omit the 2 tbsp oil from the recipe. This will create a more dense loaf with rustic crust. Using the oil will cause the bread to come out fluffier and with a softer crust.