Peasant Bread Recipes

MY MOTHER'S PEASANT BREAD: THE BEST EASIEST BREAD YOU WILL EVER MAKE

Steps:

• In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
• Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 100ºF. The goal is to just create a slightly warm environment for the bread.
• . Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center (see video below for guidance). You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions - eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier - my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Some people like to use flexible, plastic dough scrapers for this step.
• for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) 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 bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
• Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

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.

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

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.

EVERYTHING BAGEL SEASONING PEASANT BREAD

Steps:

• If you are using instant yeast: Whisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast: Dissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed.
• Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook's Note).
• Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.
• Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.
• Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time.
• Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting.

PEASANT BREAD

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.

FRENCH PEASANT BREAD

Steps:

• Dissolve yeast, sugar and salt in water.
• Add flour and stir with a wooden spoon until blended. Do not knead -- it will be lumpy.
• Cover and let rise until doubled, about 1 hours
• Oil a cookie sheet with olive oil.
• Oil hands and remove dough from bowl and divide into 2 rounds and place on cookie sheet.
• Sprinkle dough with cornmeal(optional).
• Let rise 1 hour.
• Preheat oven to 425 degrees and brush dough with melted butter.
• Bake for 10 min then reduce heat to 375 degrees and bake an additional 15 minutes.
• When finished baking, brush again with melted butter.

HERBED PEASANT BREAD

Steps:

• In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. , Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.

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.