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Peasant Bread

My Mother's Easy Peasant Bread

From the humble kitchens of medieval serfs to the bustling streets of modern farmers' markets, peasant bread has stood the test of time as a staple of sustenance and simplicity. This rustic loaf, with its hearty crust and tender crumb, is a testament to the ingenuity of those who had little but made the most of it. The experience of eating peasant bread is akin to taking a step back in time, savoring the flavors that have nourished generations.
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Calories:
Ingredients Equipment Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1 ½ tsps salt
  • 2 tsps sugar
  • 1 pkg yeast or 2 tbps
  • 2 cups warm water

Equipment

  • 1 Large mixing bowl
  • Measuring Cups and Spoons
  • 1 Spatula or wooden spoon
  • 1 9" round bowl oven-safe
  • Oven mitts
  • Rubber spatula
  • Kitchen towel or plastic wrap for covering

Method
 

  1. Prepare the Dough: In your large mixing bowl, whisk together the sifted flour, salt, and sugar. Activate the yeast by dissolving it in two cups of warm water in a measuring cup. Pour the yeast mixture into the dry ingredients and use your spatula or wooden spoon to combine them until a rough, sticky ball forms, ensuring no dry streaks remain.
  2. First Rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, until it doubles in size.
  3. Preheat and Prep: Position the oven rack in the middle and preheat your oven to 425℉ (220℃). Generously grease your 9" round oven-safe bowl with butter or oil to prevent sticking.
  4. Shape and Second Rise: Using the rubber spatula, gently scrape the dough away from the sides of the bowl. With greased hands, form the dough into a rough ball, tucking under the edges to create a smooth top. Place the dough in the prepared greased baking bowl, maintaining its rustic appearance. Cover and let the dough rest for another 20-30 minutes to rise slightly.
  5. Bake the Bread: Bake the bread for 20 minutes at 425℉ (220℃). Then, reduce the temperature to 375℉ (190℃) and continue to bake for an additional 20 minutes until the bread is golden brown and sounds hollow when tapped.
  6. Cool and Serve: Remove the bread from the oven using oven mitts and let it cool in the bowl for 15 minutes. Transfer the bread to a wire rack to cool completely before slicing.