No Knead Rosemary Bread
3 cups bread flour
2 tsp salt
1/2 tsp active yeast, dissolved in 2 tsp water
1 1/2 cups water
2 Tbsp fresh rosemary

Mix flour and salt thoroughly, then add the yeast, the water, and the rosemary.  Mix with a spoon until combined.  Cover bowl with Saran Wrap and let rest 12 to 18 hours.

Turn dough over by hand, then let rest another 2 hours.
Take a Pyrex bowl with a lid and put in oven.  Turn oven temperature to 450 degrees F.

When the oven has reached 450 degrees, carefully remove the bowl.  Put dough into the (very hot) bowl and cover with the lid.  Bake for 30 minutes. Remove lid, and bake another 10 to 15 minutes until the bread is a nice golden brown.  Remove from oven and let cool.  It's delicious.