When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life.
The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?”
And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long.
So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there. But this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust.
Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Lahey, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.”
A foolproof way to make sure your yeast is active is to sprinkle it over lukewarm water in a small bowl with a little sugar (detailed instructions below). After about 10 minutes, the yeast mixture will appear foamy as it does here:
Just-mixed dough, ready to rise:
Dough after first rise:
Dough, punched down:
Dividing the dough in half:
As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work.
Buttering and filling the bowls:
Dough after second rise, ready for the oven:
This is the yeast I buy exclusively: SAF Instant Yeast. Instant yeast can be whisked into the flour directly (as you would salt or sugar) without any blooming or proofing. Find it here: SAF Instant Yeast. If you want to stick to active-dry (but don’t! I promise, instant is so easy.) Red Star yeast is great.
This bread is irresistible when it’s freshly baked, but it also makes wonderful toast on subsequent mornings as well as the best grilled cheese.
Bread Toast Crumbs: The Trailer
View More Video Tutorials Here.
My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
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Prep Time: 5 minutes -
Cook Time: 32 minutes
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Total Time: 2 hours 27 minutes
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Yield: 2 loaves
Print Recipe
Pin RecipeDescription
The bowls:
The cheapest, most widely available 1-qt bowl is the Pyrex 322. Sold here, too.
The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post.
The bread:
This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (about 1-L or 1-qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big.
Yeast:
I buy SAF Instant Yeast in bulk from Amazon I store it in my fridge or freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — It’s 2.25 teaspoons. I have made the bread with active dry, rapid rise, and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: SAF instant yeast and Red Star Baking Yeast (use this if you prefer to stick to active-dry, though I highly recommend using instant). The beauty of instant yeast is that there is no need to do the proofing step — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
Troubleshooting:
For questions on high-altitude baking, see this post.
Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.
Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup. Here’s a printable version that’s less wordy: Peasant Bread Recipe, Simplified
Peasant Bread Fans! There is now a book: Bread Toast Crumbs, a loaf-to-crumb bread baking book, filled with tips and tricks and answers to the many questions that have been asked over the years. In the book you will find 40 variations of the master peasant bread recipe + 70 ideas for using up the many loaves you will bake. Learn more about the book here or buy it here.
Ingredients
- 4 cups (512 g | 1 lb. 2 oz) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water (made by mixing 1 1/2 cups cold water with 1/2 cup boiling water)
- 2 teaspoons sugar
- 2 teaspoons instant or active-dry yeast
- room temperature butter, about 2 tablespoons
Instructions
- Mixing the dough: If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
- Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
- Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the 1-qt pyrex bowls I mentioned above) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
- Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
- Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.
Notes
Variations:
#1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.
#2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9×9-inch glass baking dish and one Pyrex bowl or just butter one large 9×13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.
#4 Gluten-free
#5. Everything Bagel Seasoning Bread. Simply coat the buttered bowls with Everything Bagel Seasoning. Watch a how-to on Instagram Stories here.
Natalie says
I don’t have oven safe Pyrex bowls but I did recently get a 5qt Dutch oven (yay company picnics and prizes!). Have you ever made it in one of those? If not do you think it would still work, or should go ahead and buy some Pyrex bowls to make this? It looks HEAVENLY and I would love to try!
PattiAnn says
I am a bread baker and I have to say that I’m pretty tired of this “no kneed” craze. But I saw your recipe and the lovely story that went with it and decided to try it. Plus I did not have to let it sit for hours and deal with hot pots and it could be ready to eat in a couple of hours like a regular loaf of kneeded bread.
It turned out very good. Nice crumb, crusty buttery crust & good flavor overall. I made a half portion using bread flour, which was the perfect size loaf for myself & husband, with some leftover for toast this morning ( when toasted it tastes like an English muffin).
I’m looking forward to making it again maybe with some white whole wheat or spelt or even a little rye. I think it will be very adaptable.
Thanks for the recipe .
PattiAnn
★★★★★
Leslie Escue says
We have made this bread using just plain spelt flour. Although it does not rise quite as high, it is very tasty! We use it for grilled cheese sandwiches, French toast, etc. Turns out really well every time!
Dawn says
Can you freeze the second loaf?
alexandra says
Yes! Freezes beautifully, either sliced or whole.
Pat says
Ive been making this every week, we love it, today im trying adding cheese for cheese bread and I’m trying a cheesey jalapeño bread with this bread recipe, prayinit turns out ok
Pat says
Ive made cheadar cheese and jalapeño cheddar breads, add youe jalapeños and cheese into dry mix first i use my hands to mix in well them add your water.rise as usual
I butter the bowls then sprinkle grated cheese into bowls for jalapeño bread i do same then place some pretty round thin slices of jalapeño around also, when you turn bread out its so pretty and oh my is it ever delicious.
Shari says
Can I use loaf pans.
alexandra says
Yes. Do 1.5 times the recipe. Bake at 375 for 40-45 minutes.
Null says
I’ve just done this in two 1.5L loaves at 1.5×at your recommendation. But it was very wet and like a fluffy cake dough at punch down and compared to the 1× done in 1L bowls, and the loaves turned out short: did you mean that 1.5× recipe was for one loaf pan?
Krista Gabbard says
I have made this recipe several times. I make it to pair with my homemade vegetable soup. It is an amazingly simple and easy. My family loves it. Thank you!
★★★★★
Tiffany says
Thank you so much for this recipe! I was very intimidated by the process of kneading flour and such, so I never got the courage to try making bread! My 8 x 8 in glass baking pan were perfect at 30mins. Do you have any suggestions if i were to use metal muffin pans? Thanks in advanced!
Kimberly says
If you tap on her link for thyme muffins using this recipe you’ll see how she divides and cooks it.
Pete says
2nd time making bread. This is way easier and tastier. Great addition tomy table and to my freezer. Thanks for making it easy for a novice.
★★★★★
Bonnie Winslow says
Exellent! I’ve made this several times for my family and guest and they rave, rave, rave!
★★★★★
Lindi says
I used to make bread with homemade bread machine but since last week it was broken so i was looking for the recipe in the pinterest and found yours. I used half and half white flour and whole wheat and it turned great. My hubby loves so much the bread that i made from your recipe. Thank you so juch for sharing the best recipe ever. It was easy to make and so delicious.
★★★★★
Gemma McNicholl says
This was the first time I had made bread and it turned out great! I was so happy and proud! thanks for the great recipe!
★★★★★
Lynne F says
I made this bread tonight and was extremely pleased at how it looked and tasted. Delicious and wonderful! My husband was also impressed. Thank you!
Gail says
This is without a doubt the best no knead bread ever. I have made the many times and appreciate your great directions and photos. Thank you for sharing
Teri says
This recipe is great. It is easy and comes out perfect every time. My husband and son ate the two loaves in 2 days. So good and easy!! Thank you so much. I made the gluten free for myself and it was wonderful too!!
Shannon says
Hi, I buttered the heck out of my bowls but the bread won’t come out! Any tips?
alexandra says
Oh no! My only thought is that the bowls were either too cold or the butter wasn’t room temperature enough. I find in the winter, the butter needs a quick blast in the microwave (which I don’t own) or a brief stay in a warm oven to soften up, otherwise it just doesn’t do the job. Were you using Pyrex bowls?
Kimberly says
Did you try turning hem out of the bowls as soon as they csme out of the oven? The only time I had the loaf stick to the bowl was the time I let it sit in the bowl too long but even then a slight tug on the loaf got it free.
★★★★★
MindyInMaine says
Amazing. I make this a couple times a month. I bought the bowls that were recommended. Super easy and my husband loves it for EVERYTHING. SandwicheS, toast w eggs, French toast, kids love it too. Nice to have homemade bread without the junk. Thank you!
★★★★★
alexandra says
So happy to hear this, Mindy!
Kimberly says
I love love love this recipe! I’m so glad I found it again! I was making this once a week for like 2 months a couple years ago then life happened and got really crazy busy and I lost track of the recipe. Remembered the name was Peasant bread finally tonight, googled it and there you were! Bread is on the cooling rack now and house smells great!
★★★★★
Lisa says
How long would you bake in a 2 qt Pyrex bowl? I would love to use this bread for a dip recipe!
alexandra says
I would bake it at 425 for 15 minutes, then 375 for 25 to 30 minutes. That should do it. It should be golden all around. If you have an instant read thermometer, it should be about 210F.
KW says
Just made this, most amazing bread i’ve tasted <3 live in a remote country in asia and i've always missed the bread in Europe. So happy I can make this !
★★★★★
alexandra says
So happy to hear this, KW!
Sandra says
Can I bake all the dough in a 4 qt Pyrex bowl?
alexandra says
I don’t see why not! I’ve never tried. The shape of the dough might be a little different than the photos, but the flavor should still be great. Be sure to bake it long enough: 15 minutes at 425F; at least 30 minutes at 375F.
Janie says
Love this bread! I have been making it for over a year using the Pyrex bowls – with a mix of wheat and white flour.
Recently I have begun using a 2-loaf baguette mold and it works beautifully! I don’t butter the mold – bread comes out with a great crust and is wonderfully chewy inside. Loaves also freeze well.
Thank you for this simple and delicious recipe!
alexandra says
Wow, so wonderful to hear this! Can you share a source for your baguette bold?
Janie says
I bought this one from Amazon:
https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Chicago+Metallic+Commercial+II+Non-Stick+Perforated+French+Bread+Pan
Thank you again for sharing this recipe – I love how flexible it is!
alexandra says
Thanks so much for sending!! I’m so excited to try 🙂 🙂 🙂
Perla says
Janie, no butter, no oil, just the dough on your baguette pans?
Janie says
Hi Perla – correct. I don’t butter or oil my baguette pan. When I take them out of the oven, I turn the pan over and hit the bottom of the pan if either loaf doesn’t come right off.
The pan I use is perforated which is why I originally didn’t put any butter or oil on it. Now I don’t miss it and the loaves are wonderful. I just took another batch out of the oven! ????
Jenice says
I made this like a year ago and it was fantastic, so I made the thyme rolls with fresh rosemary from my garden, heavenly! Then it kind of went by the wayside, until today! I found the #322 Pyrex bowl at goodwill (the EXACT white floral one as in your picture!) for like $3, and I remembered your recipe, so I made it again today! It came out of the oven less than an hour ago, and we’ll be lucky to have any left for dinner with our broccoli cheese soup tonight! Delicious!
My 6 year old son also brought home butter-in-a-bag that he made at school, which was perfect for fresh bread 🙂
★★★★★
Kathi Jarabek says
Making this recipe and any kind of bread for the first time today…it’s a grey, wet, cold, snowy day..yesterday I made some turkey vegetable soup and hoping the bread will turn out great..easy dinner!
Kathi says
Made the bread today..one plain and one with everything seasoning…out of this world ..I will make again and again!
★★★★★
Erin says
It’s a snow day today and I was craving fresh, warm bread so I got this recipe going (one of my favorites!) and we just lost power! It was near the end of the first rise. Can I leave it be for a while or pop it into the fridge? Or chalk it up to a loss and start over later?