As simple and delicious as yeast bread comes, this no-knead peasant bread recipe from Bread Toast Crumbs can be eaten alone or combined with other recipes in the cookbook.
Total Time: 2 hrs 5 mins
This peasant bread master recipe is from the great cookbook, Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice by Alexandra Stafford. It’s easy to make, very adaptable and makes two loaves.
Peasant Bread Master Recipe from Bread Toast Crumbs – Photos by Ellen Folkman
Bake up this lovely peasant bread master recipe! It makes two loaves.
Peasant Bread Master Recipe
As simple and delicious as yeast bread comes, this no-knead peasant bread recipe from Bread Toast Crumbs can be eaten alone or combined with other recipes in the cookbook.
🥘 Ingredients
- 4 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water
- Softened unsalted butter for greasing
🔪 Instructions
- In a large bowl, whisk together flour, salt, sugar and instant yeast. Ad the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky ball.
- Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk.
- Set a rack in the middle of the oven and preheat it to 425 degrees F. Grease two 1 quart, oven safe bowls with the softened butter - be generous. Using two forks,deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the blow quarter turns as you deflate, turing the mass into a rough ball.
- Using your two forks and working from the center out, separate the dough into two equal pieces. Us the forks to lift each half of the dough into a prepared bowl. IF the dough is too wet to transfer with forks, lightly grease your hands with butter, then transfer each half to a bowl. Do not cover the bowls. . Let the dough rise on the countertop near the oven (or another warm, draft free spot) for 10 to 20 minutes, until the top of the dough just crowns the rims of the bowls.
- Transfer the bowls to the oven and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more until evenly golden all around. Remove the bowls from the oven and turn the loaves out onto cooling racks. If the loaves look pale, return them to the bowls and bake for 5 minutes longer. Let the loaves cool for 15 minutes before cutting.
Notes
Recipe ©2017 Alexandra Stafford Published courtesy of Clarkson Potter
Nutrition
Calories: 69kcalCarbohydrates: 14gProtein: 2gSodium: 166mgPotassium: 28mgCalcium: 3mgIron: 0.8mg
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Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Jennifer Brush says
simply delicious, i served it for sunday supper and the guests loved it.
Marion Myers says
That makes our day, Jennifer! Thanks for stopping by to share how much you loved this recipe! Have a great week 🙂