My Mothers Peasant Bread Recipe 55

Steps:

• If you are using instant yeast: Whisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast: Dissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed.
• Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook's Note).
• Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.
• Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.
• Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time.
• Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting.

Steps:

• 1. In a large mixing bowl whisk the flour and the salt. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually - I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.) 2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason 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 is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be wet. Scrape this mixture into prepared greased bowl from step 1. (Or, if you're feeling lazy, just cover this bowl with plastic wrap or a tea towel.) 3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so - this will help the second rise go more quickly.) This is what my mother always does: Preheats the oven at its highest temperatureits lowest setting for just one minute, then shuts off the oven. UPDATE 01/05: Preheat the oven for a total of one minute - do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 300ºF. The goal is to just create a slightly warm environment for the bread. Next, she runs a tea towel under hot water and rings it out so it's just damp. Finally, she covers the bowl containing the bread with the damp tea towel and places it in the warm, turned-off oven to rise. It usually takes about an hour to double in bulk, but letting it rise for an hour and a half or up to two hours is fine. 4. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more - more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Take your two forks and divide the dough into two equal portions - eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier - my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. 5. Bake for 10 minutes. Reduce the heat to 375º and make for 22 to 25 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

Steps:

• In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
• On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
• Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. 30 minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees.
• Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker's peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.

Steps:

• 1.Mixing the dough: • 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