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I’m not gonna lie. I kinda like having a 16-year-old daughter who loves to bake. She’s made everything from fantastic peanut butter bars to red velvet donuts. Her latest and greatest concoction is this amazing peasant bread. We like it so much—and it’s so easy to make—I finally had to demand she bake it only on Sundays.
I’m not kidding. We can go through two loaves in one dinner.
Speaking of dinner, this peasant bread pairs perfectly with the one-pot turkey chili recipe I posted earlier this week. If you look closely, you’ll see it pictured in the background.
Madison found this recipe via Pinterest (no surprise there!). You can find the original recipe with variations on Alexandra Cooks. She also shares which bowls are best to use and gives suggestions if incorporating different flours and yeast. The go-to bowl is the Pyrex Prepware 1.5-quart mixing bowl because it’s the perfect size for splitting the dough in half, and smaller loaves seem to bake better. You can actually get a 2-pack of these bowls for $16.89 versus $9.10 for a single bowl. Stock up because you’ll be baking this peasant bread weekly!
I did find the amount of information in the original post a bit overwhelming for a printable recipe so I’ve simplified it below. But hers is worth a read before baking your first of very many batches.
Printable recipe for peasant bread below.
- 4 cups unbleached all-purpose flour
- 2 tsp kosher salt
- 2 cups lukewarm water
- 1 T sugar
- 2 tsp active-dry yeast
- 2 T salted butter, softened
- In a small mixing bowl, dissolve the sugar in the water. Add the yeast and let stand for 10 to 15 minutes or until mixture is foamy.
- While yeast proofs, whisk flour and salt together in a large bowl. Gently stir the yeast mixture and add it to the flour. Mix until flour is absorbed. Cover bowl with a towel and set aside to rise for at least an hour.
- Preheat oven to 425 degrees. Grease two oven-safe bowls (e.g., Pyrex) with a tablespoon of butter each.
- Using two forks, punch down your dough, scraping it from the sides of the bowl. As you scrape it down try to turn the dough onto itself. Make sure the dough is completely removed from the sides of the bowl.
- Take your two forks and divide the dough into two equal portions by pulling the dough apart with the forks. Scoop up each half and place into prepared bowls.
- Let the dough rise for about 20 to 30 minutes on the counter near the oven until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.
- Bake for 15 minutes. Reduce heat to 375 degrees and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. Note: If the loaves look a little pale and soft, return them to the oven without the bowls and bake for another 5 minutes. Remove from oven and let cool for 10 minutes before cutting.
Here are a couple other bread recipes you might enjoy…or WILL enjoy if you love carbs as much as I do.
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