This peasant bread recipe is so fast and easy to make! Depending on the temperature in your kitchen it can be made from start to finish in about 3 hours. Peasant bread is so soft and tasty that multiple times people have mistaken it for sourdough bread. It is also egg-free and dairy-free.
This particular recipe is NOT gluten-free, but if you are looking for a wonderful gluten-free bread recipe check out this post.
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Peasant Bread Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet quick-rising yeast (active-dry yeast will also work, but it might take longer to rise)
- 2 cups warm water (around 110° F)
Directions
- Combine all the ingredients in a large mixing bowl, until a smooth dough is formed.
- Cover the bowl with a clean kitchen towel and set it in a warm spot. In the summer I’ll set it either on my porch or in my garage. In the winter I set it on my fireplace mantel. Let the dough double in size, for about 2 hours. It could take longer if your home is cooler, or shorter if it is in a really warm spot.
- Once the dough has doubled in size, take 2 forks to release the dough from the side of the bowl. Split the dough into two halves. Take two 1-quart oven-safe bowls (such as a small Dutch oven) and generously butter the bottom and sides. Add one-half of the dough into each butter bowl. Cover again with the clean kitchen towel.
- Let the dough rise again for about 20–30 minutes. Preheat oven to 425° F.
- Bake the bread for 15 minutes, then lower the oven temperature to 375° F and bake for an additional 30–35 minutes.
- Once the bread is done baking, let the loafs set in their bowls for about 5 minutes, then turn out onto a cooling rack. The hardest part of this whole recipe is letting the bread set for 25 more minutes before slicing it (use a serrated knife) and eating it.
Obviously, this bread is delicious with lots of butter and your favorite jam or jelly. It is also a favorite side to eat with soup or pasta.
Homemade Peasant Bread
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet quick-rising yeast (active-dry yeast will also work, but it might take longer to rise)
- 2 cups warm water (around 110° F)
Instructions
1. Combine all the ingredients in a large mixing bowl, until a smooth dough is formed.
2. Cover the bowl with a clean kitchen towel and set it in a warm spot. In the summer I’ll set it either on my porch or in my garage. In the winter I set it on my fireplace mantel. Let the dough double in size, for about 2 hours. It could take longer if your home is cooler, or shorter if it is in a really warm spot.
3. Once the dough has doubled in size, take 2 forks to release the dough from the side of the bowl. Split the dough into two halves. Take two 1-quart oven-safe bowls (such as a small Dutch oven) and generously butter the bottom and sides. Add one-half of the dough into each butter bowl. Cover again with the clean kitchen towel.
4. Let the dough rise again for about 20–30 minutes. Preheat oven to 425° F.
5. Bake the bread for 15 minutes, then lower the oven temperature to 375° F and bake for an additional 30–35 minutes.
6. Once the bread is done baking, let the loafs set in their bowls for about 5 minutes, then turn out onto a cooling rack. The hardest part of this whole recipe is letting the bread set for 25 more minutes before slicing it (use a serrated knife) and eating it.
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