Peasant Bread Recipe
A rustic, no-knead peasant bread, ideal as an easy-to-make everyday staple, is baked in rounds and can accompany any meal.
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Instructions
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Preheat oven to 425 F.
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In a large bowl, combine water, yeast, sugar, and salt; stir until dissolved.
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Stir in bread flour.
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Grease a large bowl with oil, add dough, and turn to coat. Cover and let rise for 45 minutes or until doubled.
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Grease two 8-inch round cake pans and sprinkle with cornmeal.
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Flour hands, divide risen dough into two, and gently shape into round loaves (do not knead). Place each in a prepared pan.
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Let loaves rise for another 45 minutes until nearly doubled.
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Brush loaf tops with melted butter. Bake for 10 minutes, then reduce oven to 375 F and bake for 20 minutes more.
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Remove from pans and place on a wire rack; brush with additional butter while hot.