Monday, March 14

French Peasant Bread

I love fresh bread with my dinner, but rarely have time to run to the store for some. The past few years I've tried making my own with only some luck. I've tried homemade soft rolls, artisan rolls, french bread, anything really simple. Then my sister introduced me to the recipe in the "Favorites" cookbook. French Peasant Bread. Sounded easy enough. I knew it was for me when it instructed, "Do not knead." Seriously? I tried it and sure enough, it comes out perfect every time. It's a little crispy on the outside and so soft on the inside. I pair it with all my soups and pasta's. Since this recipe makes two medium loafs it's the perfect size when I take dinner to others. I've been asked for the recipe countless times. No one can believe how easy and delicious it is. I promise you won't be disappointed.

1 package dry yeast (2 1/4 tsp)
2 cups warm water
1 tablespoon sugar
2 teaspoon salt
4 cups flour
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. Let rise and additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

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