Fluffy Peasant Bread Vegan And Low Fat Recipes

PEASANT BREAD

Peasant Bread image

A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.

Provided by LOVEKANSAS

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 5

Ingredients

1 ½ cups water
1 tablespoon white sugar
1 ½ teaspoons salt
3 ½ cups bread flour
2 ½ teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 1.4 g, Fiber 0.2 g, Protein 0.3 g, Sodium 291.1 mg, Sugar 1 g

FLUFFY PEASANT BREAD (VEGAN AND LOW FAT)

FLUFFY Peasant Bread (VEGAN and LOW FAT) image

Make and share this FLUFFY Peasant Bread (VEGAN and LOW FAT) recipe from Food.com.

Provided by KitchenManiac

Categories Yeast Breads

Time 3h5m

Yield 1 1/2 pound loaf

Number Of Ingredients 5

Ingredients

1 1/2 cups water
1 tablespoon white sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour
2 1/2 teaspoons active dry yeast

Steps:

Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
Select the basic cycle, and light crust.
For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.

Nutrition Facts : Calories 1115.8, Fat 3.4, SaturatedFat 0.5, Sodium 2341.9, Carbohydrate 233.7, Fiber 9.7, Sugar 9.2, Protein 32.8

PEASANT BREAD

Peasant Bread image

Hands-down my favorite bread .. You'll love the incredible flavor of this easy to make no-knead Peasant Bread. Eat it fresh out of the oven

Provided by VeggiesByCandlelight

Categories Yeast Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 cup graham flour
2 teaspoons kosher salt
2 cups luke-warm water
1 tablespoon coconut sugar
2 teaspoons active dry yeast
2 tablespoons butter (at room temp)

Steps:

In a mixing bowl whisk the flours and the salt. Set aside.
Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
Add the flours and salt.
Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
Grease 2 oven-safe bowls with about a Tbsp of butter each.
Preheat the oven to 425ºF.
Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
Pre-heat oven to 425.
Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.

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