Peasant Bread

This bread is so easy. No mixer needed, you mix it the old fashioned way, a bowl and large spoon. Well, I used a large rubber spatula. No kneading, just mix well and let rise. You bake it in two oven proof glass bowls, like Pyrex. I will tell you a couple of things about me…when I am making bread I have a hard time letting it rise for a full hour. I usually fudge and hurry things along as long as it looks like it has risen enough. This bread dough rises fast, first rise only needed about 30 minutes. Then, put in the two bowls and second rise only took about 20 minutes…perfect for an impatient person. The other thing I will divulge, I love to do dishes. There you have it, a little strange! But, this is really good bread. Recipe from alexandracooks.com.

Peasant Bread 1

Peasant Bread 2   Peasant Bread 3

2 cups warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 Tbl sugar
4 cups flour
2 tsp salt
2 Tbl butter, softened

In small bowl sprinkle yeast over warm water. Sprinkle sugar over yeast. Let sit for 10 minutes. In large bowl stir together flour and salt. Pour yeast mixture over flour and stir until well combined. Turn out into well greased bowl, cover and let rise for 30-60 minutes (until doubled in size). I turn my oven on for a minute then turn it off and place the dough in the warm oven to rise. Butter two oven-proof bowls very well, I used a 1L (6 cup) Pyrex bowl and a 4 cup liquid measure Pyrex. Divide bread dough in half and scoop into the two prepared glass bowls. Let rise again, about 30 minutes or until almost up to the rim of the bowls. Preheat oven to 425°. Bake for 10 minutes, then reduce heat to 375° and continue baking to 22-25 minutes longer. Turn bread out onto cooling rack.

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7 thoughts on “Peasant Bread

  1. Pingback: How to Test Yeast « MCS Gal

  2. Made it tonight!!!

    I had another “Peasant Bread” recipe, but the recipe was so wordy & full of corrections that I went looking for another. Yours was what I stumbled across.

    My family loves any “No-Knead” type bread & I’ve been waiting to make this for quite some time (have made the Jim Leahey 18-hr version many times),

    We’re having this + a nice Roast I fixed in the crockpot w/veggies and creamed potatoes & homemade brown gravy. Sunday evening dinner should *never* be without a bread and this recipe had just the right timing.

    THANKS!!!!!!!!!!!!!!

    • So glad it worked well for you. Your roast dinner sounds wonderful! Sunday dinners with the Fam are the best!

  3. Pingback: How to Test Yeast | MCS Gal @ sensitivetochemicals.comMCS Gal @ sensitivetochemicals.com

  4. Hello. I so want to bake this bread but I need a little help. Alexander calls for “All Purpose Flour” in this recipe which I read is mostly used in the USA. Now we don’t have All Purpose Flour in my country. We only have Plain Flour which is also Cake Flour and Bread Flour. I think I would go with the bread flour for this recipe. Am I right? Please advise. I will follow your recipe above because I like the way you wrote out the instructions. Thank You

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