My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

Name: My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
Ingredients: 4 cups (510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose); 2 teaspoons kosher salt; 2 cups lukewarm water**; 1 tablespoon sugar; 2 teaspoons active-dry yeast***; room temperature butter, about 2 tablespoons* My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all al

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make was pinched from <a href="http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/" target="_blank">www.alexandracooks.com.</a>

"Notes:The bowls: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post.Another cheaper, very good option is the Pyrex 322. The bread: This is a sticky, no-knead dough, so, while the original recipe doesn't call for one, 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 to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise 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 bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes...."

INGREDIENTS

•

4 cups (510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)

•

2 teaspoons kosher salt

•

2 cups lukewarm water**

•

1 tablespoon sugar

•

2 teaspoons active-dry yeast***

•

room temperature butter, about 2 tablespoons* My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all al

Go To Recipe

review