No Knead Bread with Rosemary and Lemon

3 cups flour (2 whole wheat/1 regular)
packet of yeast
1 3/4 tsp salt
2 tsp chopped rosemary
2 tsp chopped lemon zest (1 lemon)

Mix those ingredients with 1 1/2 cups water in a large bowl. Cover with plastic wrap and leave in the oven (with a pilot light) or other warm place for 4 hours.

On an oiled surface fold the dough over on itself once or twice, oiling the whole thing. Wrap loosely in plastic wrap and let rest 30 minutes. Light your oven now to 450 F, and put in your cast iron/ceramic heavy pot with its lid (lid is important).

When the 30 minutes is up, dump your dough into the hot pot (be careful! take pot out of the oven first!), put the lid on, and bake for 30 minutes. If your bread is nice and brown on top after 30 minutes, take it out. If not, remove the lid and bake for another 10-20 minutes until nice and brown. Cool bread on a rack or stove for 10 minutes, then turn it out.

Word to the wise: don't mistake tsp for tbl in the salt department like I did. Also, you can't have too much rosemary, really.