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Sunday, January 31, 2010

French Peasant Bread

This is recipe is always devoured, especially when served hot out of the oven.   And it is so easy!


  • 1 Package dry yeast (2 1/4 tsp)
  • 2 C. Warm water
  • 1 TB. Sugar
  • 2 tsp. salt
  • 4 C. Flour
  • corn meal
  • melted butter to brush over top

Combine yeast, water, sugar and salt and let it disolve. Add flour and stir until blended.(you don't have to kneed it). Cover and let rise hour or until doubled. (it is a pretty sticky dough). Flour hands remove dough and separate into two round loaves and place on a cookie sheet sprinkled with corn meal. Let rise one more hour or until doubled. Brush top with melted butter. Bake at 425 for 10 minutes, then reduce oven to 375 and cook another 15 minutes.

NOTES: I like to do half wheat half white flour or three cups white and one cup wheat. It's also very versatile and tastes great with fresh herbs mixed in.  (Rosemary is a favorite!)

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