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
Prep
Cook
Inactive
Total
Yield 2 loaves
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:
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 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-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.
Did you make a recipe?
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Mags says
Made this bread yesterday. It came out fabulous! Made one large loaf in 2qt pirex. My boyfriend at 5 pieces! Will be making again for sure. So easy. Highly recommend😊
alexandra says
Yay!! So happy to hear this, Mags 🙂
ginny says
How long do you cook for when using a 2l?
ginny says
I meant 2Q!
Lesley says
Finally!!! An amazing bread recipe that I don’t have to start 18 hours before I want to eat it!!! I’ve made this recipe daily for 3 days and am in LOVE. I can’t get over how easy & delicious it is. Thank you so much 🙂
I can’t wait to order your cookbook and try all sorts of new spins on this recipe.
alexandra says
Lesley, I am so happy to hear this!! And thank you 🙂 🙂 🙂
Nancy says
Hello
I’ve made this bread many times – always a hit!! I never know if it is done or not (i just use the times given) but I would like to know – what would the temperature be to test for doneness for this peasant bread?
Thanks
alexandra says
Hi Nancy! I invested in a Thermapen about a year ago, and I can’t say enough good things about it … it sounds as though you have one or something similar? The temperature should be about 207-210ºF.
Julia says
Can u add fiber to it by putting In quinoa??
alexandra says
Yes! I like to add 1/2 to 3/4 cup uncooked quinoa. I particularly like red for its color.
Kathi says
Do you omit that amount of flour?
laura says
Thank you, thank you, thank you!!!
I cannot tell you how hopeless at bread i’ve always been, too dense, too doughy, too flat, too sweet or salty etc etc. to the point I sort of gave up on bread making. it’s so disappointing putting in so much effort & time only to get a dud result
Well all change now!! this is the only recipe I’ll be using in the future, it came out perfectly!!!! i’m floating on air right now! The recipe was so easy to follow and easier that you described how the dough should be – i would have thought i’d done something wrong finding the dough so sloppy if you hadn’t said. It rose beautifully. I added rosemary leaves to one bowl for a bit of flavour. I’m just so happy i’ve finally managed to make bread!!! i’m forever grateful 🙂
alexandra says
I’m so happy to hear this, Laura!! Rosemary sounds lovely 🙂 🙂 🙂
Kim Dryden says
Giving it a try, just for fun! Am 54 years old, and literally just learned to bake bread over the last four years… Most of the years before I was too impatient,always had ten bajillion things going on at once, and tended to guess under the idea of “Well, if a teaspoon of yeast will make it rise in X long, then two TABLESPOONS will work exponentially that much faster…” – Never really worked for me. 😀 In 2011 though, I had a Hemorrhagic Stroke, followed by a goodly length coma, and a six month hospitalization while they all waited for me to die. I didn’t. Fell into the tiny little 7% or so who lived through it, with only some leftovers, or long term effects. Am slower today, physically and mentally, and find that baking bread works REALLY well! This loaf has been on it’s first raise, on the countertop on a somewhat chillier day, for half only of it’s first rise time, and has done so a goodly amount. Impressed, as always, by cooperative bread dough! Looking forward to the end result… Am assuming that cast iron cooking will work as well as glass bowls, right? Let me know! Cheers!
Angelique says
I’ve used this recipe before and it was a big hit. Decided to try something new with it. Used the recipe to make hamburger buns in a large muffin tin. It was delicious! This recipe make 12 buns in a large muffin tin and had a delicious buttery flavor when you bit into the burger. Baked completely in the first baking time listed on instructions.
alexandra says
So happy to hear this, Angelique!! What a fun tip.
Steve says
Have you ever tried to substitute Olive Oil for the butter that coats the glass bowls?
alexandra says
Yes—it doesn’t work!! Don’t try it. You’ll be disappointed. Are you looking for a vegan substitute?
Diane Susserth says
This is a great reciepe. I am currently making the third batch of this bread while we are camping. My family loves it.
Cathy Byrne says
Have made this bread a dozen times or more, always a hit! Right now in the process of making it with multigrain, whole wheat and spelt flours.
Will let you know how it turns out😀
Cristina says
I can’t wait to try this lovely bread recipe. If I choose to bake in the larger Pyrex bowl, how should I expect my baking time to change?
Lyuda says
So I noticed right away that my bread was not as moist right after mixing. After an hour of rising it did not look like yours at all, had only risen halfway and still looked a bit dry. I’m going to let it rise another hour and hope for the best. But, if it doesn’t quite work out, for next time should I add more water until it is wetter? I actually did 2 cups and 2 tbsp this time already because it looked so dry I couldn’t get it to mix in all the way. So sad over here thinking it won’t work out for me while it seems to have worked for everyone else!
Cheryl says
That was my issue as well!
Jennifer says
If you measured the flour by volume (cups) instead of by weight that might explain the issue. Measuring flour by volume creates a lot of variation depending on the method you use to put the flour in the cup.
Katie says
This bread is amazing. I’ve been making it for several years. It was the first bread recipe i made. It is still my favorite bread recipe. I have to be secretive when i make it because everyone, family, friends, and co-workers have all had it and love it. A loaf never lasts long wherever i take it.
Cheryl says
I am new to baking and triedthis recipe. I knew sometging was wrong when the dough was dry and crumbly after initially mixing. I followed the directions and ingredient quantities (I triple-checked). Why might it have been so dry?
Patti Bock says
I made one bowl of the bread today and just finished a warm piece with butter and blueberry jam. Delish,Thanks
Kathleen says
Is if the same amount of flour if using bread flour?
Donna says
If you are using the Pyrex 1L bowls, should the dough rise to just above or just below the tops of the bowls?