Old World Peasant Bread
Get Ready for Some Cozy Kitchen Fun with Peasant Bread!
Alright, my fellow bread enthusiasts, we’re about to embark on a cozy, rustic bread adventure that’s as comforting as a warm family hug. No, Grandma Dar isn’t coming over to visit. I mean that would be great, but no I’m talking food here. I’m talking about a good ol’ loaf of Peasant Bread – a recipe that’s been passed down through generations, and today, it’s landing right in your kitchen.
Now, don’t go thinking you need a fancy chef’s hat or a bunch of obscure ingredients. This one’s all about the basics: flour, water, sugar, yeast, a pinch of salt, and a smidge of softened butter. You’ve probably got all of this hanging out in your pantry and refrigerator already.
Here’s the plan: mix them up, let the dough chill out and rise like a champ, then give it another little boost. Finally, pop it in the oven and let the magic happen. Before you know it, you’ll have a gorgeous, golden loaf that’s begging to be sliced and savored.
Not only will your kitchen filled with that heavenly aroma of fresh baked bread, but the family gathering around in eager anticipation for that first glorious bite. It’s a whole experience, and trust me, it’s gonna warm your heart and your taste buds.
And here’s a little secret for you: the leftovers, if there are any, make the most amazing toast for breakfast the next day. It’s like a bonus round of deliciousness that keeps the warm, fuzzy feelings going.
So, gather ’round, folks. Get the kids involved by letting the measure the ingredients. Let’s create some beautiful bread memories together. It’s not just food; it’s a little piece of tradition and a whole lot of love. Let’s get baking! 🍞
Old World Peasant Bread
Ingredients
- 4 cup all-purpose flour or bread flour
- 2 tbsp Kosher salt
- 2 cup water lukewarm
- 2 tsp white sugar
- 2 tsp instant yeast
- 2 tbsp butter softened
Instructions
- In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the flour is absorbed.
The First Rise
- Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk. If you don't have a warm spot, place it in the oven with the oven light on.
- If you are using the oven as your warm spot, remove it now. Place a rack in the lower slot in your oven and preheat it to 425°F. Grease two 1-qt or 1.5-qt oven-safe bowls (for 2 loaves) OR one 3-quart oven-safe bowl (for 1 loaf) with about a tablespoon of butter each.
- Using a spatula or bread scraper, loosen the dough from the sides of the bowl. Punch the dough down to deflate it. If you are making two loaves, then take two forks and divide the dough into two equal portions (start from the center and work out as you pull the dough apart). Then scoop up each half and place into your buttered bowls.
The Second Rise
- Leave the dough on the countertop near the oven (or near a warm spot) for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowl(s) on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
- Place in the oven and bake for 15 minutes. Then reduce the heat to 375º and bake for 15 to 20 minutes longer. The bread will be done when it is golden brown all over.
- Remove from the oven and turn the bread out onto a cooling rack for 10 minutes before cutting into it.
Notes
- If you have active-dry yeast on hand and want to use that instead, do the following: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top, no stirring required. Let it stand for 10 to 15 minutes. If the yeast is still alive, you will see a foamy or bubbling top. While that is occurring, proceed with the other steps and then when the 15 minutes are up add in the yeast-water-sugar mixture to the flour bowl. Mix until the flour is absorbed.
- To store, wrap it well and keep it at room temperature for several days; freeze for longer storage.