If you’re craving delicious fresh baked bread, and are scared of kneading, dutch ovens, etc this is one of my faves. It’s great because you can make it about 3 hours including making the dough and baking. This is an adaptation of the recipe listed here: https://food52.com/recipes/69714-alexandra-stafford-s-no-knead-peasant-bread. I have halved the recipe, as I typically only want a single loaf, but doubling the recipe always works great.

Ingredients:

2 cups all purpose flour
1-2 tablespoon butter for greasing pan
1 cup lukewarm (not hot) water
1 teaspoon instant rise yeast
1 teaspoon kosher salt
1 teaspoon sugar

Dough assembly:

In a bowl large enough for about double the volume of your ingredients (as it will double when proving), put all of your dry ingredients (flour, yeast, salt and sugar) in and stir a bit to distribute ingredients evenly
Run tap water till it is lukewarm but not hot. You should easily be able to keep your fingers in the water. Be careful not to have too hot water as it can kill the yeast, limiting the rise of the dough. Add water to mixing bowl, using a rubber spatula to combine wet and dry ingredients.
Cover with plastic wrap or a towel, and place in a warm place to rise for 1-2 hours. This not only gives you an airy crumb, it also allows your wet and dry ingredients to combine without kneading it a bunch.
Once it’s doubled in size, grease either a pyrex bowl (this is the most popular method) or a standard 8.5” nonstick loaf pan. Using a rubber spatula, transfer risen dough to greased cooking vessel, whichever kind you have on hand. I personally prefer a loaf pan as it makes slicing a little easier, and of course the slices are uniform in shape.

Baking:

Let rise for about a half hour, then preheat oven to 425 F. Remember that many ovens are off by about 25-50 degrees, so getting a cheap $5-6 oven thermometer to determine how much it’s off will get you a long way towards consistent bakes. I like to place the dough on top of the oven as it preheats.
Once oven reaches temperature, bake for 15 minutes. After 15 minutes, decrease temperature to 375 F and bake for another 15-20 minutes. if it is still pale in color (it’s ok to dump the bread out of the pan to check the crust) bake for another 5 minutes.