Sunday, January 16, 2011

Peasant Bread

I have been meaning to share this recipe for some time now because so many people love it. It is the easiest bread to make and has an amazing flavor and texture.

I bake mine in my Grandmas stoneware, but you can make a free form long loaf, round, or bake in a regular loaf pan. Just know the free form spread a lot and will be thinner loaves.


1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar


Dissolve yeast in 1 cup warm water with a good pinch of the sugar. In a large bowl, combine flour, salt and remaining sugar. Add the yeast mixture and second cup of water; stir until combined. Cover and let rise in a warm place until doubled, about an hour. Divide dough in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. If making free form loaves give extra dusting of flour and shape; bake on parchment. Let rise in a warm place until doubled, usually another hour. Bake at 350 degrees F for 45 minutes. When you remove loaves give them a nice coating of butter and remove from pans when cool enough to handle the pan.

I know i always say this and everyone doesn't have my free time, but give baking your own bread a try. It is easy and people will treat you like gold (at least until the loaf is gone). =)

1 comment:

  1. Oh my...the peasant bread looks amazing! But I wanna try out the banana upside down cake as well. Decisions, decision :P