In a large mixing bowl, combine the flour, rapid rise yeast, and salt.

Add the warm water and mix with a wooden spoon or spatula until a sticky dough forms. This is normal—don’t worry if it looks messy!

Cover the bowl with a damp cloth and let the dough rest in a draft-free place (like a turned-off oven) for 2-3 hours, or until it doubles in volume.

A few minutes before the rising time is complete, preheat your oven to 450°F (232°C). Place a Dutch oven (with the lid on) in the oven to heat while it preheats.

Lightly sprinkle flour on your countertop and turn the dough out onto it.

Gently fold the sides of the dough inward about 6 times to form a round loaf. If the dough sticks to your hands, dust them lightly with flour.

Use a dough scraper or large knife to transfer the dough onto a piece of parchment paper. Leave enough parchment paper hanging over the sides to help lift the bread later.

Carefully remove the Dutch oven from the oven (it will be very hot!).

Using the parchment paper, transfer the dough into the Dutch oven. Place the lid on the Dutch oven.

Bake for 30 minutes with the lid on.

After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.

Remove the bread from the Dutch oven using the parchment paper and let it cool on a wire rack before slicing.