Wednesday, January 16, 2013

Easy Peasant Bread

This is one of my go to recipes for bread. It goes really well with soups. I love how quickly you can make it, too! The shape is also kind of unique to this bread. You simply pour the dough out onto your pan and allow to rise. So simple! If you've never really made bread or had good luck with other bread recipes, this is the bread for you. I don't think you could mess it up, even if you tried!





Easy Peasant Bread
Real Mom Kitchen by Laura Powell page 35

1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoon salt
4 cups flour
cornmeal
melted butter

Combine yeast, water, sugar and salt in a large bowl and stir until dissolved, I use my Kitchenaid mixer here, mostly because of laziness, but also because it makes life easier and I can just cover the bowl with it's lid when it's time to let it rise.

After the ingredients are dissolved, add the flour. With this recipe you just add the 4 cups and don't worry about it, it works out great! Stir the flour in, until combined and there's no need to knead the dough.









Cover the mixture and allow to rise for about an hour, or until the dough is double in size.








Start Rising
Pour the dough from the bowl onto a cookie sheet that you've sprinkled with cornmeal. I like to put parchment paper on the cookie sheet, because it saves you from having an extra dish to wash (laziness again!), but you can also grease the cookie sheet. You want to be sure to pour out the dough into two circles using about half of the dough at a time. Allow to rise on the cookie sheet for about an hour.
Finished rising

When the hour's about up, preheat your oven to 425 degrees. Brush the loaves with melted butter. Bake at 425 for 10 minutes, then reduce the heat to 375 and bake for 15 more minutes. Serve warm.





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