peasant bread

Hello guys! Today I’m here to share another exciting recipe with you and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough for making bread out of it. And believe me! this is one of the finest bread recipes that is super easy to follow as well.

There is nothing more special than a loaf of homemade bread as people go crazy over it. You can serve this bread any time on your table. You can present it at breakfast. This tasty peasant bread can also be best served at a dinner party. This amazing bread is surely gonna earn you praise from everyone on the table. If you plan to make this for a dinner party, then be ready for the questions like where did you buy this delicious bread? Or if you actually made this bread by yourself? You are gonna be overwhelmed with the response ;)
No-knead Peasant Bread
The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get a finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 - 4 hours before the dinner and still be able to present the superbly baked tasty bread right on time.

There is no need for preheating the oven or baking pans for this recipe. You don’t even need any water spritzes or steam pans. All you need is Pyrex bowls well-coated with butter. You’ll be making this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust using the simplest ingredients.



Let’s move to the recipe…





    
    Homemade Peasant Bread Easy Recipe
        
                     December 12, 2020
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        • 4 cups of unbleached All-Purpose Flour 
                        • 2 tsp Kosher Salt or 1&amp;1/2 tsp of Table Salt
                        • 2 tsp of Sugar
                        • 2 tsp of Instant Yeast or Active-Dry Yeast 
                        • 2 cups of Lukewarm Water 
                        • About 2 tbsp of unsalted butter for greasing the pans
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed.
                
                                
                    Step 2
                    2. If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed. 
                
                                
                    Step 3
                    3. Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise. 
                
                                
                    Step 4
                    4. Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread.
                
                                
                    Step 5
                    5. Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter. 
                
                                
                    Step 6
                    6. Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball. 
                
                                
                    Step 7
                    7. Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands.
                
                                
                    Step 8
                    8. Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it. 
                
                                
                    Step 9
                    9. Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes. 
                
                                
                    Step 10
                    10. Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning. 
                
                                
                    Step 11
                    11. If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust. 
                
                                
                    Step 12
                    12. Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.
                
                            
        
    
        

    
How to store the Peasant Bread?
There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 - 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 - 20 minutes.

If you liked this recipe please check these bread recipes:
Homemade Brioche French Bread Recipe
Chocolate Banana Bread Easy Recipe
Chocolate Chip Pumpkin Bread with Vegan Version
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Homemade Peasant Bread Easy Recipe

unbleached All-Purpose Flour

Salt Salt

Sugar

tsp of Instant Yeast

Lukewarm Water

unsalted butter

1.	Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed. 2.	If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed.    3.	Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise.  4.	Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread. 5.	Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter.  6.	Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball.  7.	Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands. 8.	Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it.  9.	Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes.  10.	Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning.  11.	If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust.  12.	Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.

No-knead rustic stand mixer peasant bread is ready in just about 2 hours. Just follow these easy step by step photo instructions.

Stand Mixer Peasant Bread

water (110 degree)

yeast (a light tablespoon)

sugar

AP flour

whole wheat flour

salt

In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.

Add the yeast mixture to a preheated stand mixer bowl. With the mixer on &quot;2&quot; slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.

Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.

&quot;Preheat&quot; a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.

Preheat oven to 450° conventional. Brush the top with some water.           x

Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.

This delicious bread is only 5 simple ingredients!

Peasant Bread

all-purpose flour

dry yeast

white granulated sugar

water

Add the two cups warm water to a bowl, stir in yeast, sugar and salt.  Let sit for five minutes. Add flour and stir until dough forms a ball.  Cover with a dish towel or cloth and place in a warm place for 1 hour.

Next remove cloth, punch down and divide the dough into two pieces.  I use a knife to cut in half and flour my hands to handle the dough.

Place each piece in a 1 quart bowl that has been well greased with butter or can use 1 large bowl and not cut in half. You could use bread pans or just shape into loaves and put on baking sheet. You do not have to knead this dough.

Cover and let rise a second time for 45 minutes.

Preheat oven to 425 degrees and bake for 15 minutes.

Turn heat down to 375 and bake for 15 more minutes.

I do brush the tops of the bread with melted butter before baking.

Let bread cool for about 15 minutes before removing from pans.

Makes 2 small loaves or 1 large.

In the heart of Bulgaria, where a frugal lifestyle was a necessity, basic ingredients—flour, salt, water, and yeast—formed the foundation of sustenance. With this recipe, you can experience the same joy, comfort, and cherished memories that have enriched my life for decades.

No Knead Bread

all purpose flour (plus more for dusting the counter and top of the bread)

active dry yeast (check the expiration; see notes below)

flour

In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough. Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.

Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.

After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.

You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.

Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).

Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.

The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.

The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and dig in! Enjoy.

To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.

This recipe is really luvly ... any excuse to use feta😁 but as covering it is important ,what would you use to cover if I was to make baguette  or roll shape?
Thankyou 
Karen

I love this recipe and make this bread many times per week. I’d like to make it with higher quality flower. Can it be made with an ancient grain instead of highly refined white flower?

So easy and soo good
I have made it several times as recipe is. This time I added rosemary and roasted garlic. Excited to try. This bread disappears in a matter of minutes. So glad I found you Ms Modern Nonna. My family loves your story. Thank you for sharing.

So easy to make and tasty. I absolutely love the crunch on the crust. Fantastic result first time around. Also added rosemary and olives.

https://www.youtube.com/watch?v=j_xY3Qm2dnA

✨You can find the full printable recipe with tips and directions on my website which is linked here:
🌐https://www.themodernnonna.com/grandmas-no-knead-peasant-bread/

On Feb 12, 2021 I decided to post my grandmas 3 ingredient no knead peasant bread. I hit the publish button on TikTok not realizing I would wake up to 15 million+ views. I couldn’t believe that a bread as simple as this would become a trend and everyone on the internet would start sharing it. Truth is, she was my best friend for 32 years of my life and someone who filled my heart with more love than anyone on this planet. Although I lost my best friend on Nov 13 2020, she is someone who has made a forever imprint in my heart. This bread was called “selski hliab” in my language which translates to “village or peasant bread”. My grandma was also one out of ten children who worked tirelessly to provide for her siblings, and when you come from a poor country, or don’t have as much, you know you can always rely on a few basic ingredients such as flour, salt, water, and yeast. If you had these few staples, your bellies were always full, happy, and you were able to feed a lot of people on a very modest income. Bulgaria was also under communism from 1946-1989 so many ingredients weren’t as available to us but a fresh loaf of baked bread was something that will forever be cherished in my family. This overnight peasant bread has been shared with so much laughter, tears, and holds some of the best memories of my life. Although there are many peasant bread variations, I hope this one brings you as much joy as it has to me. 

INGREDIENTS  
3 cups all-purpose flour (413 grams)
1 teaspoon salt (5 grams)
½ teaspoon active dry yeast (3 grams)
1 ¾ cups warm water (400 ml)

Additional Ingredients:
additional flour for dusting the counter and top of the bread

You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for PEASANT BREAD in the search tab on the website and it will pop right up 
www.themodernnonna.com

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#TheModernNonna #RecipeShare #ViralShorts #NoKneadPeasantBread #BreadRecipe

3 Ingredient No Knead Peasant Bread #shorts #bread

Golden brown and crispy on the outside with a soft and airy interior - this bread is what carb dreams 💭 are made of! When you break through the crust, you encounter a garlicky, slightly chewy but light and pillowy crumb that&#039;s going to have you devouring the whole loaf 🍞.

No Knead Garlic Bread

garlic

olive oil (enough

all-purpose flour (plus more for dusting the counter and top of the bread)

dry yeast (check the expiration)

dry oregano or rosemary (to taste)

Preheat the oven to 400F (200C).

Peel the garlic cloves and add to a small dish or ramekin. Pour olive oil on top. I like to add enough to cover the garlic.

Cover it and place in the oven for 30-40 minutes.

The garlic should be cooked until it turns light golden and becomes soft enough to poke through with a knife.

Take it out, let it cool, and set aside.

The Garlic Confit

In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands.

Remove the garlic from the oil, ensuring to strain any excess oil, and add it to the bowl. Add dry oregano or any preferred herb.

Tip: Remember to reserve the garlic-infused oil for dipping later!

Now, Add the water and mix with a spatula until you have a sticky dough. Note: The water must be **between 100 and 110 degrees Fahrenheit** (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.

Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 3 hours (or overnight). Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.

The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes.

In a separate bowl, I mix garlic-infused oil with balsamic vinegar and serve it with fresh bread for dipping.

The Dough

Definitely soft and pillowy! Recipe was super easy to follow and came out perfect! Can't wait to try your other bread recipes!

This was absolutely delicious, will definitely make it again.

Have you ever tried the recipe with rye flour instead of wheat? I wonder if it will work..

https://content.jwplatform.com/videos/CBcGKeho.mp4

Mirror mirror on the wall, who’s the most irresistible loaf ? of them all? Hands down, my No Knead Peasant Bread! This timeless, natural beauty has been a staple in my kitchen since I was a little girl. That’s why I’ve decided to put my modern twist on this traditional recipe and create this No Knead Garlic Bread version for all my garlic ? lovers out there.

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