Following the theme and easy technique, this is a converted recipe for French baguette. Instead of a long loaf, it produces an irregular shape but a nice, thick crust and light, moist interior. It stands up well to butter or jam, and is perfect just by itself.
Seems like just about any bread recipe can be made simply, without much kneading, by letting it rise a long time and baking it in a super-hot covered crock or cast-iron pot.
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