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Peasant Bread Recipe

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This recipe for Peasant Bread, by , is from The Mabbott Family Cookbook Project, 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:  
Holly Schwager

Category:
Category:

Ingredients:  
Ingredients:  
4 cups unbleached all-purpose flour
2 tsp kosher salt
2 cups lukewarm water (made by mixing 1 1/2 c cold water with 1/2 c boiling water)
2 tsp sugar
2 tsp instant or dry-active yeast
room temperature butter (2 T)

Directions:
Directions:
1. Mixing the dough: IF you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. IF you are using active-dry yeast: in a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10-15 minutes or until the mixture is foamy and/or bubbling just a bit - this step will ensure that the yeast is active. Meanwhile, in a large bow, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up and add it to the flour bowl. Mix until the flour is absorbed.

2. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as 2 hours to rise). This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temp for 1 minute, then turn it off. Note: do not let the oven get up to 300, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 100F. The goal is to just create a slightly warm environment for the bread.

3. Preheat the oven to 425F. Grease two oven-safe bowls with about a tablespoon of butter each. Using 2 forks punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself. You want to loosen the dough entirely from the sides of the bowl and you want to make sure you've punched it down. Then take your two forks and divide the dough into two equal portions - eye the center of the mass of dough and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place.

4. Let the dough rise for about 20-30 minutes on the countertop near the over (or near a warm spot) or until it has risen to just below or above the top of the bowls.

5. Bake for 15 minutes. Reduce heat to 375F and bake for 15-17 minutes longer. Remove from oven and turn the loaves onto a cooling rack. If the loaves look a little and pale and soft when you've turned them out, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

 

 

 

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