If you want to store the bread at room temperature for 3 to 4 days, I think the best method is in a ziplock bag. It’s also my favorite bread to use for these egg salad sandwiches and for this no-tuna “tuna” salad. This bread is irresistible when it’s freshly baked, but it also makes wonderful toast on subsequent mornings as well as the best grilled cheese. Let the dough rise again until it crowns the rim of the bowl, about 30 minutes. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work.īutter the bowls well then transfer half of the dough to each prepared bow. Then split the dough down the middle again using the two forks.īecause this is a very wet dough, it must be baked in an oven-proof bowl. Whisk together flour, salt, sugar, and instant yeast.
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If you want to stick to active-dry yeast, there are instructions in the recipe notes on how to do so. Instant yeast can be whisked into the flour directly without any blooming or proofing. This is the yeast I buy exclusively: SAF Instant Yeast. Many more variations on the peasant bread can be found in my cookbook, Bread Toast Crumbs:īuy Now How to Make Peasant Bread, Step by Step How to Bake the Peasant Bread in a Dutch Oven.
How to Add Seeds and Nuts to Bread Dough. How to Make Peasant Bread, Step by Step. It’s even the inspiration behind this sourdough focaccia and this sourdough sandwich bread and this simple pita bread recipe. Once you master the peasant bread, you can make any bread your heart desires - this simple no-knead bread recipe is the foundation of many of the other bread recipes on this site, namely this hugely popular overnight refrigerator focaccia and this simple homemade pizza dough. I’ll show you how to make it some day.” Peasant Bread Variations And when this happens, I hope you will all just smile and say, “Don’t be silly. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Lahey, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is peasant bread, spongy and moist with a most-delectable buttery crust. This is not artisan bread, nor is it trying to be. It bakes in well-buttered Pyrex bowls - there is no pre-heating of the baking vessels in this recipe - and it emerges golden and crisp without any steam pans or water spritzes. There are two wildly popular no-knead bread recipes out there.īut unlike the others, this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. If you don’t, you have more than enough treats to keep people happy all night long. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?”Īnd upon tasting homemade bread, people act as if you’re some sort of culinary magician. And the reason for this is because people go insane over homemade bread. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. When I tell you that, if forced, I had to pick one and only one recipe to share with you that this - my mother’s peasant bread - would be it, I am serious.
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