Peasant Bread
User Reviews
5
Peasant Bread
Description
Peasant Bread starts by proofing yeast in warm water with sugar to activate it before mixing with flour and salt. The dough is mixed to combine but not kneaded extensively, preserving a slightly sticky texture that develops a hearty crumb. After a first rise in a greased bowl until doubled, the dough is portioned into two rounds, shaped, and left to rise again on a parchment-lined baking sheet.
The bread is baked initially at a high temperature with melted butter brushed on top for a light crust, before lowering the oven temperature to complete baking and prevent over-browning. This method yields a loaf with a tender interior and an inviting crust.
This bread pairs well with a variety of meals and can be sliced for sandwiches or served with spreads. The recipe allows alternatives for baking surfaces, suggesting cornmeal or buttered bowls if parchment is unavailable, and provides nutritional guidance based on average values.
Its straightforward preparation with common pantry ingredients makes Peasant Bread a practical choice for home bakers interested in rustic, handmade bread without intensive kneading.
Ingredients
- 2 cups water warm
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons butter melted
Instructions
- Pour the water into a large bowl (or the bowl of a stand mixer). Add the yeast and the sugar and let the mixture sit for a few minutes, until the yeast has bubbled and foamed.
- Add 3 1/2 cups of the flour and the salt to the bowl all at once and stir just until combined. Do not knead. If you need to add a little more flour to make the dough come together, you can. It will still be sticky, but should come together.
- Pour the dough into a large greased bowl. Cover and let it sit until it has doubled in volume, about 1 hour.
- Once risen, remove the dough from the bowl to a floured counter. Divide the dough into two equal portions and shape each into a round. Place the rounds on a baking sheet that has been lined with parchment paper. Cover, and let rise for an additional hour.
- Preheat the oven to 425ºF. Brush half of the butter onto the loaves.
- Transfer the bread to the oven. Bake in the preheated oven for 10 minutes, then reduce the heat (leaving the bread in the oven) to 375ºF. Continue to bake an additional 15 minutes, or until the bread is browned and cooked through.
- Remove from the oven and brush with the remaining butter. Let the bread cool for about 20 minutes before serving.
Notes
- If parchment paper is unavailable, sprinkle cornmeal on the baking pan to prevent sticking.
- You can bake the loaves in well-buttered oven-safe bowls to shape the bread differently.
- Nutrition values are estimates; actual contents will vary by ingredient brands used.
- Each loaf makes about 8 slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2round loaves
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 122kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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