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Peasant Bread Recipe

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This recipe for Peasant Bread is from The Case Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 packet fast-rising yeast
1 1/4 cups tepid water (about 110)
1 pound 1 1/2 oz. of bread flour (your Mom says all-purpose is ok)
1/2 tsp. salt dissolved in 1/2 tsp. water
Cornmeal for coating dough (makes it nice and crunchy)

Directions:
Directions:
Dissolve yeast in water. Let stand for 5 minutes. Stir to dissolve.
Weight out the flour.
Make a batter of the water and yeast, together with 2 cups of the weighed-out flour. Beat for 10 minutes with either the bread paddle of the mixer or in a food processor(with the dough blade). It will pull away from the sides of the mixing bowl.
Add the salted water. Then, add the remaining flour and knead for 5 minutes, with the machine, or 15 minutes by hand. You may need to add more water to get a more elastic dough.
Place the dough in a greased, glass bowl, cover with plastic wrap, and place into a warm (not hot!) oven to rise. Let it rise for 1-2 hours until doubled in size. Take out the day's aggressions by punching it down, and let it rise for 1 1/2 hours.
Punch down again (doesn't this feel good?) and mold into a loaf of your choosing, on top of a wooden cutting board. Sprinkle the loaf lightly with cornmeal and cover with a towel.
Preheat the oven to 450 . Important-Place a pan of hot water underneath the rack you the using to bake the bread.
When the loaf has doubled, place them upside down on a cookie sheet, and put them on the upper 1/3 of the oven to bake.
Bake for about 25 minutes, or until the bread is nicely brown. You can thump the bottom of the loaf and it will sound hollow.

Number Of Servings:
Number Of Servings:
1 Loaf
Preparation Time:
Preparation Time:
3-4 Hours
Personal Notes:
Personal Notes:
This bread recipe is one your Mom and I tried and liked when we were learning to cook out of the "Frugal Gourmet Cooks Italian" cookbook.

 

 

 

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