Tuesday, August 21, 2012

French Peasant Bread

  • 1 pkg dry yeast or 2 1/4 tsp yeast
  • 2 cups warm water
  • 1 TBSP sugar
  • 2 tsp salt
  • 4 cups flour
  • olive oil
  • corn meal
  • melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Cover with bread cloth (or loosely with saran wrap sprayed with pam). Let rise an additional hour. Brush the top with melted butter and bake at 425 F for 10 minutes. Reduce oven temperature to 375 F and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm. Takes just under 3 hours from start to finish.

1 comment:

Rachel Rowell said...

Thanks for adding the pic!