Italian Yeast Peasant Bread Recipe 455

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:

• Place the yeast and cumin in a large bowl. Stir in 1/3 cup of the water until the yeast is dissolved. Stir in the remaining 1 1/3 cups water. Stir in 2 cups of the flour and the salt. Gradually stir in the remaining flour.
• Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in a large, clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down the dough, knead for 5 minutes and divide in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
• Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.

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.