Peasant Bread {aka The Most Tasty Bread You Will Ever Eat}

There is just something about homemade bread. The warm, toasty, yeasty smell as it bakes. The crispy, buttery crust. {In my opinion, homemade bread really should have a super, crunchy, golden crust.} The moist, warm, delightful first slice of that bread. Yum. Homemade bread also makes the very best toast.

Thanks to Pinterest I came across the recipe for this homemade peasant bread awhile ago. I haven't tried another recipe since. It is just SO delicious. The recipe is simple and the process is easy. You don't even have to knead it! It makes two round loaves. Keep one to eat right away and freeze the other. Or give one away. Or make half the recipe to have just one loaf. Doesn't matter. Just trust me - you need to make this bread!

No-Knead Peasant Bread
yield: 2 loaves
from: alexandracooks.com

Ingredients
4 cups (1 lb. 2 oz.) all-purpose flour {You can substitute up to 3 cups of whole wheat flour. Just be prepared  for a change in texture.}  
2 tsp. salt
2 cups lukewarm water {alexandracooks suggests mixing 1 1/2 c. cold water with 1/2 c. boiling water. This method has worked great for me!}
1 Tbsp. sugar
2 tsp. active dry yeast
room temperature butter, optional

1. In a large mixing bowl, whisk the flour and salt. Set aside.
2. In a smaller mixing bowl, dissolve the sugar into the water and sprinkle the yeast over the top. Let stand for 10-15 minutes or until the mixture is slightly foamy. This will tell you that your yeast is active. Gently stir and to flour. Stir until combined. Dough will be wet and sticky.
3. Cover with a towel or plastic wrap and put in a warm place to rise for 1-2 hours, or until doubled. (1 hour is usually adequate.)
4. Preheat the oven to 425F. Grease two oven safe bowls either with butter or non-stick cooking spray. {Pyrex 1L/Qt. and 1.5 L/Qt. glass bowls work very well. You don't want to go much bigger than that.}
5. Use two forks to punch down the dough and then to pull it away from the sides of the bowl, sort of turning the dough up on itself. Divide the dough in half and scoop each half into one of the prepared bowls. Cover and let rise for 30 minutes or until near the top of the bowls.
6. Bake for 10 minutes, then reduce heat to 375 and back for 22-25 minutes longer. Remove from oven and turn onto cooling racks. The bread should easily slide out of the bowls.
7. Resist the urge to immediately slice the bread and let it cool for awhile. Then, slice and enjoy! Pin It