Friday, June 21, 2013

Favorite Friday Recipe: Peasant bread

This is a super easy and very tasty bread--it took about 2 hours from start to finish which is really quick for fresh bread.  The recipe and lots of tips can be found here.  I especially love the idea of baking them in pyrex bowls so you get these round loaves of bread.  We've had it this week with marinated tomatoes, as grilled cheese and prosciutto sandwiches and will use the last of it for french toast this weekend!

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
  • room temperature butter, about 2 tablespoons


  • Whisk the flour and the salt in a bowl
  • In a small bowl or measuring cup, dissolve the sugar into the lukewarm water. Sprinkle the yeast over top and let stand for about 10 to 15 minutes or until the mixture is foamy 
  • Then add the yeast/water mix to flour and begin to mix the dough.  It will be pretty wet
  • Cover bowl with a tea towel and set aside in a warm spot to rise for at least an hour
  • Grease two oven-safe bowls or loaf pans with about a tablespoon of butter each
  • Using two forks, punch down your dough, scraping it from the sides of the bowl which will loosen the dough entirely from the sides of the bowl
  • Take your two forks and divide the dough into two equal portions, then scoop up each half and place into your greased bowls/pans
  • Let the dough rise for about 30 minutes while you preheat oven to 425 degrees
  • Bake for 10 minutes then reduce the heat to 375 degrees and bake for 22 to 25 minutes longer 
  • Once golden brown, remove from oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If you're like me, it'll take a knife, fork, and finally a spoon to get these little suckers to budge :)
  • ENJOY!

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