PEASANT BREAD
If you are looking for an easy bread recipe, this is it. Because there's no kneading involved, the bread is simple to make. A neighbor gave me this delicious recipe years ago after I had sampled the bread at her house.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 7
Steps:
- 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-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45 minutes. Remove from pans; serve warm if desired.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PEASANT BREAD
Hands-down my favorite bread .. You'll love the incredible flavor of this easy to make no-knead Peasant Bread. Eat it fresh out of the oven
Provided by VeggiesByCandlelight
Categories Yeast Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl whisk the flours and the salt. Set aside.
- Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
- In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
- Add the flours and salt.
- Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
- Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
- ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
- Grease 2 oven-safe bowls with about a Tbsp of butter each.
- Preheat the oven to 425ºF.
- Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
- At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
- Pre-heat oven to 425.
- Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
- If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
- You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
- Remove from oven and let cool for 10 minutes before cutting.
SPANISH PEASANT BREAD
Make and share this Spanish Peasant Bread recipe from Food.com.
Provided by Mareesme
Categories Yeast Breads
Time 2h20m
Yield 1-2 loaves
Number Of Ingredients 9
Steps:
- Dissolve yeast in 2/3 C water.
- Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
- Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
- Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
- Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
- Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.
Nutrition Facts : Calories 3915.4, Fat 19.3, SaturatedFat 4.7, Cholesterol 377.6, Sodium 7037.4, Carbohydrate 802.5, Fiber 30.5, Sugar 15.7, Protein 112.9
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