Saturday, March 9, 2013

Quick and Easy Peasant Bread

Here's a recipe that showed up on Pinterest this week, and it seemed the perfect thing to try to take to a friend.  It's a good thing that it makes two loaves, so we could test one before giving the other one away.  Click on the title to read all of her helpful hints and remarks.  It really is easy!

My Mother's Peasant Bread

4 cups (1 lb. 2 oz) all-purpose flour 
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast

Combine flour and salt.  (I just used regular salt and it turned out fine.  I also used 5 cups of flour, but this is Florida and for some reason I always need more flour than is called for in the recipe.)  Dissolve the sugar in the water and sprinkle the yeast on top.  When bubbly, pour the mixture into the flour and stir until combined.  Cover and place in a warm area to rise for an hour.  
(Note: the dough stuck to my cloth, so use an extra large bowl if you don't want that to happen.)

Thoroughly butter two oven-safe bowls/dishes.  Divide the dough in half and plop it in. Then let it rise again for about 30-40 minutes.

Preheat the oven to 425°.  When the dough has doubled, place in the oven.  Bake for 10 minutes, then turn the oven down to 375° and bake an additional 20 - 25 minutes.  Turn out to cool and enjoy!
This was soft and crusty and chewy and absolutely delicious!  I'm looking forward to having it again some day.

1 comment:

  1. Tried this (one loaf size) with 1 cup of oatmeal "flour" instead of regular flour. It was good, but not necessarily light, and heavy on the taste of oatmeal. It's worth trying again with only 1/2 cup oats.