Italian Peasant Bread Recipes

PEASANT BREAD

Steps:

• In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
• On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
• Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. 30 minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees.
• Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker's peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.

PEASANT BREAD

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.

ITALIAN YEAST PEASANT BREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees fahrenheit. Put the 2 packages of yeast in a room temperature large mixing bowl. Add ½ cup of the warm water (about 110-120 degrees) and whisk dissolving the yeast. Let it sit for about 15 minutes. Add the remaining water to the yeast and gently whisk together. Sift 4 cups of sifted flour and salt into a second mixing bowl. Pour half of the flour into the wet mixture and blend well. Add the remaining flour and blend well. Put the remaining flour on a clean surface. Dump out the dough and knead for about 5 minutes. (Note: leave the flour on this surface because you will knead a second time) Coat a clean large bowl with cooking spray. Form the dough into a large ball, put in the bowl, cover with a clean dish towel and place in a draft free area and let the dough rise until about double in size (an hour or more). (Note: I put mine in a cold oven. Turn on the light and let it rise. ) After the dough has raised, dump onto the flour surface and knead another 5-7 minutes. Shape into desired bread loaves, make slits (about ½" deep) on top with a sharp knife, cover and let it raise again for about 30 minutes. Brush the tops/sides of the bread with an egg white (optional) for a shiny finish. Bake in a pre-heated 400 oven about 45-55minutes. (Note: Cover the top with foil if it's getting too brown.)

ITALIAN PEASANT BREAD

Steps:

• Dissolve yeast in lukewarm water. Blend in rest of ingredients except butter.
• Shape into one large round loaf. Place on a greased cooking sheet and let rise until doubled. Brush with melted butter.
• Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.

PEASANT BREAD

Steps:

• Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. , Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45 minutes. Remove from pans; serve warm if desired.

ITALIAN PEASANT BREAD

Steps:

• Dissolve the yeast in the warm water.
• Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).
• Add the salt water and the extra flour.
• Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.
• If you need it a little bit more elastic, add a few drops of water.
• Place dough on a slightly floured counter and cover with a large bowl.
• Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.
• Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.
• Place on a baking sheet sprinkled with cornmeal.
• Rise again.
• Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too).
• Bake 425-450 degree oven for 25 minutes.
• Watch and if it is getting too brown, cover them with foil.

ITALIAN PEASANT BREAD SOUP

Steps:

• Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
• Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
• Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
• To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.