Peasant Bread: The Best Easiest Bread You Will Ever Make
This bread is a sticky, no-knead dough. Some sort of baking vessel, such as Pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required. You can use a 2 qt or 2 L bowl for the whole batch, but not for half. Several commenters have had trouble with the second rise; two hours is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and the rest in muffin tins or a popover pan. The second rise should take no more than 30 minutes.
This bread is a sticky, no-knead dough. Some sort of baking vessel, such as Pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required. You can use a 2 qt or 2 L bowl for the whole batch, but not for half. Several commenters have had trouble with the second rise; two hours is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and the rest in muffin tins or a popover pan. The second rise should take no more than 30 minutes.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 loave (3g)
- Sodium 1209.2496 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit ? this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
- If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
- Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
- Preheat the oven to 425?F. Grease two oven-safe bowls with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl.
- Take your two forks and divide the dough into two equal portions and place into your prepared bowls.
- Let the dough rise for about 20 to 30 minutes on the countertop near the oven or until it has risen to just below or above the top of the bowls.
- Bake for 15 minutes. Reduce the heat to 375? and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks.
