They say a man can’t live by bread alone … but this woman sure could! When I was in junior high, I would come home after school and my sister and I would devour an entire loaf of white Wonder bread together. I no longer like Wonder bread and prefer loaves with a little more rusticity – like this recipe for Peasant Bread.
I love mouth-watering bread fresh out of the oven, and when I found out this particular bread required no kneading … well that was just the icing on the cake! Or should I say, the butter on the bread?
Since this is still a yeast bread, you need to let it rise. Here it is all full and puffed in a favorite Mason Cash bowl, waiting to be punched down before letting it rise again.
You bake Peasant Bread in an oven-safe bowl. If you want a taller, rounder loaf – use a smaller bowl. For a flatter loaf like ciabatta bread, use a larger bowl. I used a larger one and rubbed a bit of butter over the top of the crust when it came out of the oven. You could sprinkle it with herbs or Parmesan cheese, too.
No Knead Peasant Bread is a simple bread originating in Europe. Serve it with soup or salad – or slice it then and make sandwiches with it. This is about the easiest yeast bread to make and good enough to serve your finest guests!
No Knead Peasant Bread
- 4 cups unbleached all purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 2 tablespoons butter, at room temperature
Dissolve sugar in the water in a small bowl. Sprinkle yeast over top (no need to stir) and let it stand for about 15 minutes or until mixture starts to bubble up. Meanwhile, whisk together flour and salt in a large bowl. After the yeast mixture becomes foamy, stir it up and add to the flour mixture. Stir until the flour is absorbed into the liquid.
Cover bowl with a tea towel and set aside in a warm spot to rise for 1.5 hours.
Preheat the oven to 425 degrees Fahrenheit. Grease two 1 or 1.5 quart oven-safe bowls with about a tablespoon of butter each. Punch down your dough, and then scrape it from the sides of the bowl, which takes a little finessing. Take two forks and divide the dough into two equal portions. The dough will be somewhat wet, not dry like dough that you knead. Scoop up each half and place into your prepared bowls. Let the dough rise again in a warm spot for about 30 minutes.
Bake for 15 minutes at 425 degrees, then reduce heat to 375 degrees and bake for about 15 minutes more. Remove from oven and turn loaves onto cooling racks. Let cool for approximately 10 minutes before cutting. Enjoy!