After yesterday's loaf disappeared so quickly I needed to make another. This time I used more flour and adjusted the other ingredients. I also decided to try to do it in less time. This loaf only took 1 1/2 hrs before cooking. And I let the second rise happen right in the dutch oven coated with a little olive oil.

Recipe comes from here http://www.instructables.com/id/4-Hour-No-Knead-bread/

Wonderful looking bread, Rick!! You've really mastered it!

found this in the paper

Home Style Yeast Bread

HOME-STYLE YEAST BREAD

2 packages active dry yeast

2 cups warm water (110 to 115 degrees)

1/2 cup sugar

1/2 cup butter, melted

1 1/2 tsp. salt

2 eggs, lightly beaten

7 to 8 cups flour

In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and four cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a firm dough.

Turn on to a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place, until dough is doubled in size (about one hour).

Punch down the dough. Turn on to a floured surface. Divide in half and place into two greased loaf pans. Cover and let rise until double, about 45 minutes.

Bake at 350 degrees for 30 to 35 minutes, or until golden brown. Tap bread — it is finished if the top sounds hollow.

Remove from pans and place on wire racks to cool. Wait about 20 minutes before slicing.