Knead Peasant Bread
Knead peasant bread is a rustic, easy-to-make bread with a chewy crust and soft interior, perfect for soups, stews, or sandwiches.
Equipment
- Mixing bowl
- Wooden spoon
- Kitchen scale or measuring cups
- Bench scraper
- Dutch oven or baking sheet
- Clean kitchen towel
Ingredients
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 cups warm water around 110°F
- 1.5 tsp salt
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Gradually add flour and salt to the yeast mixture, stirring with a wooden spoon until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, divide it into two equal portions, and shape into rounds or ovals.
- Preheat the oven to 425°F (220°C). If using a Dutch oven, preheat it in the oven as well for 30 minutes.
- Place the shaped loaves on a baking sheet lined with parchment paper or into the preheated Dutch oven.
- Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing and serving.
Notes
You can add herbs like rosemary or thyme to the dough for extra flavor. Store the bread in an airtight container for up to 3 days or freeze for longer storage.