Magic Overnight Bread

I have been totally stressed out this week (for really no good reason), so please forgive my lack of pictures on this post. Here's a picture of a raccoon holding a kitten: 

That's better, right?

Now for the main event!
 I have made my fair share of bread. 

This recipe, BY FAR, was the easiest and most successful bread I have ever made. It comes together fast while dinner is cooking, and is ready for lunch or dinner the next day. If you want to impress someone with your mad bread baking skills, make them this bread. 

It comes out like what the grocery store french bread wishes it could be. Tender, moist, but more flavorful and satisfying. It has a great crust, but it's not hard by any means. I make it in a big round loaf, like a boule.

Here's the google image of a boule shape for ya:
 
Aaaaaannnnndddddd......now I'm craving some bread. 

It's not quick, but it's easy and foolproof. You probably will have to get a special flour for this, but you will want to make it all the time. Having the flour on hand will pay off with fresh delicious bread. 

Ingredients: 
4 cups bread flour 
2 tbsp active dry yeast
2 tbsp sugar
1 tbsp salt
1/4 cup olive oil
1 1/2 cups warm water
a bit extra oil to oil the bowl and baking sheet

In a big bowl, add the water, sugar, and yeast. Do not stir, and let sit for 5 minutes. Slowly add in the flour, salt, and oil while stirring with your hands. Turn out onto the counter and knead for 5 minutes. The dough should pick up any extra flour that wasn't absorbed yet, and become smooth and elastic. If it is too dry, add a tiny amount of water. Too wet, add a tiny amount of flour. Keep kneading, 5 minutes will go by fast. Just think of how awesome your arms would be if all you did was made bread. That should occupy your time. 

Wash and dry the bowl, then add about a tsp of oil in the bowl. Put the dough in and turn to coat. Cover with plastic wrap. 
Let sit on the counter for 30 minutes to an hour. The dough should be rising now, and you just gave it a jump start before sticking it in the fridge. 

Place in the fridge overnight. 
In the morning, or lunchtime, or evening, (whenever you want fresh baked bread) pull the dough out. Oil a baking sheet lightly, then dump the dough out on the sheet. You might have to loosen the dough with your hands to get it our of the bowl, but be very gentle. The idea is to touch it as little as possible. 
Whatever shape it comes out of the bowl is what it will be. No touching. Preheat your oven to 400 degrees, and let the bread sit on top of the oven while it heats up. Oil the top of the dough lightly. 
Bake for 25 minutes, or until the bread is lightly browned. 
Try and let it cool before you slice it. It's hard. 

Thanks for reading! Best wishes and love from Portland.