Tuesday, August 28, 2012

Tuesday Tastes - No-Knead Peasant Bread, part 2.

As promised, here is the recipe for the peasant bread.  So easy and delicious!!

Basic Peasant Bread

  • 1 (.25 ounce) package active dry yeast
  • 2 cups warm water (110-115 degrees), divided
  • 4 cups all-purpose flour***
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted

  • 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-quart casserole or ovenproof bowl.
  • Brush tops with butter.
  • Let rise in a warm place until doubled, about 45 minutes.
  • Bake at 350 degrees F for 45 minutes.
  • Remove from pans.  Serve warm if desired.

***I used 2 cups all-purpose flour and 2 cups of whole wheat flour.

For one loaf I mixed in two tablespoons minced garlic, 1 teaspoon Italian seasonings, and about 1 cup of mixed cheeses (parmesan, mozzarella and cheddar).

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