This bread is wonderful and very easy to make. No kneading. It's great for sopping, dipping and toasted. Makes two loaves. Peasant Bread Ingredients 4 cups all purpose flour (510 grams) 2 tsp. kosher salt 2 cups lukewarm water 2 tsp. sugar 2 tsp. yeast 2 TBSP. room temp. butter Dissolve sugar in warm water. Sprinkle yeast over top. No need to stir. Let set 10-15 minutes or until mixture is foamy or bubbling. Whisk together flour & salt. When yeast water/sugar is foamy, stir it up and add to flour. Mix until the flour is absorbed. Cover with a wet towel to rise 1-2 hours (longer is better) Preheat oven to 425* Grease two pyrex bowls with the 2 TBSP. butter (1 or 1 1/2 quart bowls work best) Punch down dough. Dough is very wet. Devide in two equal portions into bowls. Let rise 20-30 minutes. Bake for 15 minutes at 425* Reduce heat to 375* and bake 15-17 minutes longer. Hot from the oven. ( photo / image / picture from Donna S's Garden )
Donna, I think I can smell that lovely fresh bread aroma from here! Great recipe, and I'll be trying it soon. I don't have the Pyrex bowls, so I'll be experimenting with baking pans. It needs to look rustic, so I may use foil rounds on baking sheets. Thanks for the recipe!
I just love your recipes. I have saved this one along with others to my files and probably will make this one sometime this week. Thanks sweetie.
Made the bread. While mine was not as rustic looking as the rounds it was excellent. Chewey crust, light and soft inside with a better texture than some of my kneaded bread recipes. And it was easy and fast. Thanks Donna! I love homemade bread.
