No Knead Bread

3 c all-purpose flour
¼ t. instant yeast
1 ½ t. salt
1 ¼ c warm water

Directions

• Step 1

  In a large bowl, combine flour, yeast, and salt. Add water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 20, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

• Step 2

  Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

• Step 3

  Make a parchment paper bowl. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Place dough seam side down in the parchment lined bowl. Cover with a  cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

• Step 4

  After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart dutch oven, in oven as it heats. When dough has fully risen, score the surface and carefully remove pot from oven. Lift parchment and dough out of bowl and place in hot dutch oven. Cover, and bake 20 minutes. Remove from pot, and continue baking until browned, about 5 minutes or until internal temp is 190 degrees. Cool on a wire rack.

  
  

Zucchini Crisp

- 5 cups peeled sliced zucchini

- 3/4 cup sugar

- 3/4 cup water

- 1/4 cup lemon juice, freshly squeezed

- 1 teaspoon cinnamon

TOPPING

- 6 tablespoons butter

- 1 cup brown sugar

- 1 cup flour

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 1/2 cup oats

Directions:

1. Preheat oven to 350 degrees. Combine zucchini, sugar, water, lemon juice and cinnamon in saucepan and boil for 10 minutes. Pour into 9x13 pan.

2. Combine topping ingredients, blending with a pastry blender until crumbly.  Sprinkle evenly over zucchini mixture.

3. Bake for 45 minutes. Serve with vanilla ice cream.