This is probably the most amazing loaf of bread you will ever make. It's crispy and crunchy on the outside, and soft and hearty on the inside. And, with only four ingredients, and almost no work involved, it's as easy as it is delicious. You will never pay for fancy bread in the store again. My kids call it "Tomorrow Bread" because it rises overnight. So if you know you're going to want bread tomorrow, start it tonight!

6 c all purpose or bread flour, plus a little bit more for kneading
1/2 t yeast
2 and 1/2 t salt
2 and 2/3 c cool water.

    Combine all dry ingredients, and then mix in the water. I use my Kitchenaid stand mixer with the dough hook, but this dough is soft enough that you could do it by hand with a wooden spoon. When it becomes consistent, cover it with plastic wrap, and let it sit for 12-24 hours.

    When it looks like this, all bubbly and gloopy, it's ready for the next step. It will be really sticky. Fold the dough over on itself on a well floured surface a few times, constantly dusting with a little bit more flour.
    When it's no longer sticky, place the ball (or glob) of dough seam side down on a well floured dishtowel (not terrycloth) or cutting board, and dust it with more flour on top. Cover it with a cloth napkin, or dishtowel (again, not terrycloth) and let it sit in a warm place for another hour and a half to two hours, until it's almost doubled in size.

    Place a large (4-8 quart) oven safe pot with a lid (or a Dutch oven) in the oven, and preheat the oven to 425 degrees. When the oven is hot, CAREFULLY take the VERY HOT pot out, and flip the dough over, into the VERY HOT pot. If the floppy glob of dough didn't land perfectly (it probably never will) shake the VERY HOT pot a little and the dough will straighten out. Don't worry if it isn't straight, it will even out while it's cooking. 
    CAREFULLY place the lid on the VERY HOT pot, and bake for 40 minutes with the lid on. Then, remove the lid, and bake for an additional 15-25 minutes. When it's a beautiful golden brown, take it out of the pot, and let the bread sit on a wire rack to cool. 

    To store the bread, place it cut side down on a cutting board, and it will keep for a few days. 

    Sometimes I add two heads of roasted garlic, or 4 cloves of minced garlic when I'm mixing the ingredients together. You could also add herbs or cheese, or substitute 3 cups of whole wheat flour and add 3 T of honey or molasses.

    I originally found this recipe here. She has tons of pictures, and really explained all the steps in-depth.

    As the list of ingredients in store bought tortillas grew, and filled with preservatives, I decided to make my own. It's very easy, fun, and they taste much better than if you had bought them at the store! I make them so often that I got a tortilla press, but you can definitely make them without one.

3 c flour
1 c water
1/3 c shortening, vegetable oil, butter, or lard
1/2 t salt

    Mix all ingredients in a large bowl. I like to use the dough hook on my Kitchenaid stand mixer, but you can do it by hand, too. When it turns into a smooth ball of dough, it's ready to be cut and flattened.

    Cut the dough into 6 equal pieces if you want larger burrito sized tortillas, or 12 pieces if you want soft tacos. 
     If you have a tortilla press, this is the time to break it out. Otherwise, you can roll the pieces of dough flat. I have also used the bottom of a clear glass Pyrex pie pan to flatten the dough. This works well, and since it's clear, you can see how big the tortillas are getting. Put the dough between two cut out pieces of a freezer bag or wax paper, and flatten it. Flatten one, and while it's cooking, you can flatten the next one.
    To cook the tortillas, heat a flat-bottom pan on the stove over medium-high heat. When the pan is hot, put in the first tortilla. Cook for 20-30 seconds on each side. They will puff up with air bubbles, and brown slightly when ready. 

    You can use them for home made quesadillas, or fill them with Carne Asada, Chicken, or Fish. And don't forget the Salsa!