This no-knead bread recipe is so easy. Plus, it always impresses guests

After the flour and salt have been combined, add the heated water and stir until a shaggy dough forms, using a wooden spoon or spatula. Stir gently.

Wrap the bowl in plastic or a clean kitchen towel and set aside to rest for 12 to 18 hours at room temperature.

Before you put a Dutch oven with the cover on, heat it in the oven for 30 minutes at 450°F (230°C).

As the Dutch oven is getting ready to cook, transfer the dough to a surface that has been gently dusted with flour. Form the dough into a spherical loaf using floured hands.

Carefully remove the cover and transfer the hot Dutch oven from the oven. Carefully transfer the dough to the Dutch oven.

Put the Dutch oven back in the oven after covering it with the lid. Add 30 minutes to the oven.

The bread should be golden brown and crusty after 30 minutes, so take the cover off and bake for another 10-15 minutes.

Before cutting and serving, carefully take the bread from the Dutch oven and let it cool on a wire rack.