My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
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This is the no-knead bread recipe my mother has been baking for 45 years. Start to finish, it can be ready in three hours. It bakes in well-buttered Pyrex bowls — no need to preheat a baking vessel for this recipe — and it emerges golden and crisp with a soft, tender crumb. 🍞🍞🍞🍞🍞
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.
The Magic of the Peasant Bread
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 unlike the others, 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. This is not artisan bread, nor is it 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.”
Peasant Bread Variations
Once you master the peasant bread, you can make any bread your heart desires — this simple no-knead bread recipe is the foundation of many of the other bread recipes on this site, namely this hugely popular overnight refrigerator focaccia and this simple homemade pizza dough. It’s even the inspiration behind this sourdough focaccia and this sourdough sandwich bread and this simple pita bread recipe.
The below post is organized as follows:
- How to Make Peasant Bread, Step by Step
- The Best Way to Store Bread
- Peasant Bread Dinner Rolls
- Peasant Bread Sandwich Bread
- How to Add Seeds and Nuts to Bread Dough
- How to Make Gluten-Free Peasant Bread
- How to Coat the Loaves in Seeds
- How to use Whole Wheat Flour
- How to Bake the Peasant Bread in a Dutch Oven
Many more variations on the peasant bread can be found in my cookbook, Bread Toast Crumbs:
Bread Toast Crumbs
Love the peasant bread? There’s now a book filled with 40 simple bread recipes plus 70 recipes to use up every crumb of every loaf you bake.
How to Make Peasant Bread, Step by Step
First: You need yeast.
This is the yeast I buy exclusively: SAF Instant Yeast. Instant yeast can be whisked into the flour directly without any blooming or proofing. If you want to stick to active-dry yeast, there are instructions in the recipe notes on how to do so. Red Star yeast is great.
Whisk together flour, salt, sugar, and instant yeast. Add lukewarm water.
Mix until you have a sticky dough ball. Let it rise for 1.5 to 2 hours…
… or until it looks like this:
Punch down the dough using two forks.
Then split the dough down the middle again using the two forks.
Because this is a very wet dough, it 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.
Butter the bowls well; then transfer half of the dough to each prepared bow.
Let the dough rise again until it crowns the rim of the bowl, about 30 minutes.
Transfer the bowls to the oven to bake:
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. It’s also my favorite bread to use for these egg salad sandwiches and for this no-tuna “tuna” salad.
The Best Way to Store Bread
If you want to store the bread at room temperature for 3 to 4 days, I think the best method is in a ziplock bag. I’ve tried other eco-friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag. You can re-use the bags again and again.
If you intend to keep the bread for longer, I would freeze it. I often slice bread as soon as it cools completely, transfer the slices to a ziplock bag, then freeze. This way, I know the bread was frozen at its freshest.
A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. I use a toaster at breakfast for slices of bread, and I reheat half or quarter loaves in the oven at 350ºF for 15 to 20 minutes when serving for dinner.
Bread revives so beautifully in the oven or toaster.
No-Knead Dinner Rolls
To use the peasant bread dough to make rolls, simply divide the dough into smaller portions and place in a buttered muffin tin as in these No-Knead Thyme Dinner Rolls (pictured above). This recipe for no-knead buttermilk pull-apart rolls is also based on the peasant bread as are these brioche pull-apart rolls.
No-Knead Sandwich Bread
To make sandwich bread, multiply the recipe below by 1.5 and bake the bread in two buttered 8.5×4.5-inch loaf pans.
Made with half all-purpose flour and half King Arthur Sprouted Wheat Flour, these seed-coated sandwich loaves (pictured above) have a soft and light crumb. I really like KAF’s sprouted wheat flour, which is made from white whole wheat berries that, when sprouted, yield a creamy, sweet, milder-tasting flour. You can use 100% all-purpose or bread flour for an even lighter loaf or your favorite whole wheat flour in place of the sprouted wheat flour.
How to Add Nuts and Seeds to Bread Dough
To add seeds and nuts (or dried fruit and cheese), simply stir them into the dry ingredients. This recipe for Quinoa-and-Flax Toasting Bread will offer guidance on how much to add.
How to Make a Gluten-Free Peasant Bread
Making gluten-free peasant bread (pictured above) unfortunately isn’t as simple as swapping in gluten-free flour for the wheat flour. But the process and recipe is still super simple — in fact, because there’s only one rise, many people find the gluten-free peasant bread to be even simpler than the original. Find the recipe here: Gluten-Free Peasant Bread
How to Coat the Loaves in Seeds
To coat the peasant bread in seeds, as pictured above, simply coat the bowls with everything bagel seasoning or with dukkah or sesame seeds or whatever seed mix you wish. The seed-coated loaves look so beautiful, and it’s amazing how much the flavor of the coating permeates the loaves. Find the recipe here: Everything Bagel Seasoning Peasant Bread
How to Use Whole Wheat Flour
To use whole wheat flour in the peasant bread, simply replace as much as 50% of the all-purpose flour with your favorite whole wheat flour: I like KAF’s sprouted wheat flour, and I’ve been loving the Cairnsprings Mill Trailblazer stone-milled flour. With the Trailblazer, I can use up to 75% of it in the peasant bread, and it yields a beautiful, chewy texture as well as a lovely flavor and aroma.
When using whole wheat flour, you may have to use more or less water — there is no rule as to how much more or less, and it will take some trial and error to get right because all flours absorb water differently. When I use KAF sprouted wheat flour, for example, I don’t change the water amount at all. When I use the Trailblazer flour, on the other hand, I reduce the water by at least 50 grams.
If you’d like to learn more about whole wheat flour and stone-milled flours, read this: Easy Sourdough Bread (Whole Wheat-ish)
How to Bake the Peasant Bread in a Dutch Oven
If you’re looking for more of a crackling crusted boule (characteristic of a loaf of sourdough bread) as opposed to the buttery crispness of the peasant bread, you can bake the peasant bread dough in a preheated Dutch oven.
There are detailed instructions below the recipe in the notes section, but one thing to keep in mind before you begin is dough hydration. The peasant bread is a very high hydration dough, meaning there is a lot of water relative to flour. Because baking the peasant bread in a Dutch oven will require some handling of the dough — to shape it into a round and to create some tension — you may want to reduce the water from the start. Consider holding back 20-30 grams of water to make the process more manageable for you.
My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
- Total Time: 2 hours 27 minutes
- Yield: 2 loaves
Description
Notes:
The bread:
This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (you need two 1-qt bowls) or ramekins for mini loaves is required to bake this bread. See notes below the recipe for sources. 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.
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 recipes for using up the many loaves you will bake. Learn more about the book here or buy it here.
Ingredients
- 4 cups (512 g) unbleached all-purpose or bread flour
- 2 teaspoons (10 g) kosher salt
- 2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
- 2 teaspoons (8 g) sugar
- 2 teaspoons (8 g) instant yeast, I love SAF Instant Yeast, see notes below
- room temperature butter, about 2 tablespoons
Instructions
- Mixing the dough: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
- Let it rise. 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 1-qt or 1.5-qt oven-safe bowls (see notes below) 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 pull the dough toward the center (see video below for guidance). 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. Some people like to use flexible, plastic dough scrapers for this step.
- Let the dough rise again 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 it. Bake for 15 minutes. Reduce the heat to 375º and bake 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
- The bowls: The cheapest, most widely available 1-qt bowl is the Pyrex 322. Update: These bowls are becoming harder to find and more expensive. As a result, I’m suggesting this cheaper option: the Pyrex 3-piece set. You can split the dough in half as always (see recipe) and bake half in the 1-quart bowl and half in the 1.5 quart bowl. The loaves will not be the same shape, but they will be delicious nonetheless.
- 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. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- If you have active-dry yeast on hand and want to use it, here’s how: 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.
- Troubleshooting: You can find step-by-step video instruction here.
- 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. 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.
- The single most important step you can take to make this bread truly foolproof is to invest in a digital scale. This one costs under $10. If you are not measuring by weight, do this: 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 of this recipes that’s less wordy: Peasant Bread Recipe, Simplified
- How to Bake the Peasant Bread in a Dutch Oven: Preheat a Dutch Oven for 45 minutes at 450ºF. Dust a clean work surface with flour. After the first rise, turn the dough out onto the floured surface and shape it into a ball: I like to fold it envelope style from top to bottom, then side to side; then I flip it over and use the pinkie edges of my hands to pinch the dough underneath and create some tension. Transfer the dough to a sheet of parchment paper. Let rest for 20 minutes. If you feel your dough is spreading too much you can lift up the sheet of parchment paper, dough and all, and place it in a bowl of a similar size. After the 20 minutes, transfer the dough, parchment paper and all to the Dutch oven. Carefully cover it. Bake 30 minutes. Uncover. Bake 15 minutes more.
- To bake the peasant bread in a loaf pan: If you are using an 8.5×4.5-inch loaf pan or a 9×5-inch loaf pan, you can bake 3/4 of the dough in it; bake off the rest of the dough in ramekins or other small vessels … the mini loaves are so cute. You can also make 1.5x the recipe, and bake the bread in 2 loaf pans. If you have a large loaf pan, such as a 10×6-inch loaf pan, you can bake off the entire batch of dough in it. For loaf pans, bake at 375ºF for 45 minutes.
- How to Bake at Hight Altitude:
- First try the original recipe as written (preferably with a scale). You may not need to make any adjustments. One commenter, who lives at 9200 ft finds the original recipe to work just fine as is.
- If the original recipe doesn’t work, try adding a little bit more water because it rises fast and it is so dry: about a quarter cup for every 512 g of flour.
- Try decreasing the yeast to 1.5 teaspoons.
- If your dough is especially gooey, try decreasing the water by 1/4 cup. But, if you aren’t using a scale, my first suggestion would be to buy a scale and weigh the flour, and make the bread once as directed with the 2 cups water and 512 grams flour, etc.
- Punch the dough down twice before transferring it to the buttered Pyrex bowls. In other words, let it rise for 1-1.5 hours, punch it down, let it rise again for about an hour, punch it down, then transfer it to the buttered bowls.
- 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.
- #3. Thyme Dinner Rolls
- #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.
- #6: Whole Wheat Peasant Bread. Use as much as 50% whole wheat flour. I like King Arthur Flour’s white whole wheat flour (see this post) or sprouted wheat flour (see this post).
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
6,401 Comments on “My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make”
Absolutely love this bread! I make it 1-2 times a week-2 loaves at a time,using my flat bottom pryex dishes. I think their really casserole dishes,but come out just fine. I add Rosemary-Thyme-garlic and parmesean to my mix. A very simple delicious bread,much better than store bought. Your mom hit it out of the park on this one! I’ll be on the hunt for some Pryex bowls this summer! I just gave sis-in-law 2 loaves for her birthday and told her where to go on the net. It freezes wonderful,and my brother raves about it too,I hope I can steer him to make his own, its so simple! I also shipped a loaf home with him when he came to visit. You did a nice job with your instructions too! Good website!
This bread is absolutely scrumptious. I baked a whole batch in a stainless steel bowl. No problems whatsoever with my vessel.
I’m not sure if anyone else has had the same experience as I did, but my loaf had to bake for another 5-6 minutes. It’s delicious as is, but could have used even a few more minutes. I’m guessing the baking time for a whole batch of dough might be higher than when it’s split?
It is out of the oven, smells so divine and ready to attack it with butter and honey, lol. I love good, fresh, bread, and this is perfect!
yay, so happy to hear this!
Wow thank you so much!! I made this bread the last two weeks now and it is such a hit! It reminded me of how my mom used to make bread, so i told her this recipe and well, she is hooked again on making bread and especially this one! Fun thing: everybody is so impressed that i make our own bread since i m living on my own with my boyfriend. Oh, and all his friends wanted to pay me to make this bread for them also haha.
Yay! I love hearing this! Homemade bread really elicits so much praise for such little effort, right?
Thank you so much for your peasant bread recipe. I saw this a couple of days ago and wanted to try it with wheat flour. It turned out perfect. My family really enjoyed it and I just happened to have two Pyrex dishes that worked great.
I must tell you that I have never made homemade bread without the machine before. This was simply AMAZING!! Thank you so much for sharing and posting those easy to follow videos. They were such a big help when it came to using the forks….right down to how your yeast should look. What a lovely gift to bring to someone’s home for dinner. I’ve been bragging about this to everyone and have handed out your web site to all of my friends. Thank You again!
Wow, amazing! Glad to hear this can be adapted to a bread machine. Love the idea of adding flax seed meal.
Hey this is exactly the same as MY mom’s secret recipe! We’re eastern european and her family’s been baking this bread since forever! Unfortunately she never had any real measurements, she always used to show me by eye and I would always forget. We would also bake this in a metal casserole dish so it would make a large rectangular low loaf. I really love that you cook in in the pyrex! It comes up so high!! and there is way more crunchy crust! When I was a kid me and my siblings would fight over the four crunchy corners! This way is so much better! I’ve tried it three times already and it’s so nice to have the exact measurements so I can change it if I want to.
Oh I should mention I tried two times with olive oil and once with coconut oil and all loafs stuck. I am refraining from using butter because I am vegan. I looked around and saw that people were using crisco and cornmeal to prevent sticking to pyrex ware. I will try and find a vegan solution with cornmeal once we’ve inhaled these ones I just made or just use parchment. I don’t think oil is thick enough seeing as how much butter is on your pyrex.
At easter we would make the same bread without yeast and it makes an amazing foccacia. I’ll have to ask my mom if she used something else instead.
It’s true that people would always be so amazed that we always had fresh baked bread at home. My friends adored it! It’s funny I never knew it had a name till now. I guess it’s not such a secret anymore ;P
thanks again! 😉
Hi again!
I just read that butter contains active lecithin, the second ingredient in pam spray used for its non-stick qualities. I read pam cooking spray worked marvellously with pyrex dishes, so mystery solved! I’m gonna try and make my own non-stick spray asap!
🙂
I just made your wonderful recipe. I have been making my own bread for a year now, using a KA stand mixer. I have tried artisan breads (no knead) but much prefer your simple method. I made it this morning and they turned out exactly like your pics.
I used two Anchor Hocking storage containers, one is 7 cup and the other 4 cup. They come in a set of 3 with plastic lids on their website.
I watched your video and did exactly what you did and the dough behaved exactly like yours. I checked the loaves after baking with a probe thermometer and they were 200°F and done perfectly.
I had to improvise with the warming while the oven was heating. My stove has a glass top and does not warm up. I poured a kettle full of boiling water in a 9″ square casserole and placed a heavy duty cookie sheet over it and set the loaves on top to wait till they had risen. This seemed to work very well as they rose like yours.
I look forward to eating these lovely loaves. My daughter-in-law will love the recipe too.
I don’t think your instructions were too long. I have found that newbies need to have lots of info and having a video to watch is even better.
Thanks for sharing!
Why do you say to NOT use bleached all-purpose flour?
{I didn’t read all the comments basically because there are so many! So if my question is a repeat I’m sorry.}
Hi,
I’m really excited to try this. It will be my first ever bread making experience. 🙂
Just some questions – I won’t be able to fit two bowls at the same time in my little OTG. Will keeping the second bowl out while the first bakes have any effect on the second batch? Also, middle rack is fine, right?
I’m actually planning to make fresh coleslaw (mayo made from scratch – another first, fingers crossed!) sandwiches with the bread the next day (lightly toasted maybe?). Is this the right recipe to begin with or should I try something else from your blog?
The people I’m making it for are all for BIG flavours. I’m tempted to add some flavour to the bread – sauteed bits of garlic or some dry parsley? What do you think? I would prefer no flavouring though. I’m in a dilemma!
So many questions, I’m sorry! But I just love the level of detail you go into in all your posts. Already a fan.
Hi!
The second bowl should be fine, but the dough might start creeping really high above the rim depending on the size of your bowl. If you see it creeping too high, just punch it down again and let it get back up to the rim before baking it. Middle rack is fine, just keep an eye on it. I think smaller ovens tend to be hotter, so if the dough is browning too quickly, turn down the temperature.
This is definitely the recipe to begin with! It makes great sandwiches. You may or may not want to toast the bread the next day. I prefer all day-old bread to be toasted, but this one does stay pretty soft, so it will just be a judgement call on your part.
Personally, I think you should just stick to the master recipe the first time around. If you want to add flavor to the sandwich, I would make a spread or a pesto. Have you ever roasted whole heads of garlic? The cloves become soft like butter, and they are so good: https://alexandracooks.com/2011/06/07/whole-roasted-garlic/
Good luck! Let me know if there is anything else!
Thank you for your help! The end result was bread that wasn’t as soft and fluffy as yours, but still enough to make my friends keep asking for more. They said it was amazing that I could make bread like this in my first try! I think the denseness could be because I didn’t keep it in a warm enough place to have it rise enough. Also, when I added the yeast-sugar mixture to the flour, I saw that the dough was much more liquid-y than yours. Maybe I added too much water. Still, so happy that I came across this recipe. I’m gonna keep baking it till I get it right! 🙂
Gonna go browsing on your website now for other recipes that I would once think are too difficult for a newbie to try.
This recipe is great! My first time ever making bread–so good! When I make this again I will add a bit more salt, but that’s just my taste preference. How do you think this recipe would do with a few mix-ins? Seeds, rosemary, etc?
Absolutely love the ease, simplicity, quickness of making this. Used Einkorn flour (due to my wife being gluten sensitive) and immediate results were great.
Our basic reaction to eating it – wonderful texture and taste, but rather too salty. Adjustments to come…
i just made your bread.. looks amazing… gonna b trying it out in a few minutes! i baked them into two loaf pans and it came out nicely!
Hi!
This is my favorite bread and the only one I make now. My husband and 2.5 year old son LOVE it!! I’ve stopped buying store bread and just make this! Thank you for all the great pictures and videos!
I’m sorry if this has been covered already but I’m wondering if whole wheat flour would work.
Thank you!
First off, wanted to let you know that I enjoy this recipe and have made it several times.
2nd, wanted to let you know about a site thats stolen your picture to push the recipe: https://www.healthylifetricks.com/this-is-the-best-and-easiest-way-to-make-peasant-bread/
Wow! I just made this and it is so delicious! There goes my diet! Hopefully my husband will eat most of it (it’s just the 2 of us), he needs those calories much more than I do. Thanks you for this recipe! Has anyone tried it using sourdough starter?
Awesome post.
I am making this recipe as I type (waiting for the 2nd rise). This is my 2nd attempt at baking bread from scratch – the first time, several years ago, I didn’t proof the yeast and used too hot water and the dough didn’t do anything! I will let you know how it turns out. I want to post about my experience on my blog and will definitely credit you/your blog for the recipe. Thank you for sharing your recipe and the very clear directions. Bless.
I just took the bread out of the oven and my daughter and I couldn’t wait for it to cool! We cut 2 slices while it was still warm and ate! It was very, very good! I used a loaf pan and a larger size bowl than recommended, because that’s what I had. The dough in the bowl didn’t rise too much, but we didn’t mind that. I will definitely make this bread again. Thank you, again, for the recipe and directions.
I made the bread by recipe but with 3 cups of whole wheat substituted and the two bowls with dough treated to olive oil, Italian seasonings, a little butter, and a solid sprinkling of Montreal steak seasoning.
For lunch it was served with a spread I “threw together” including 2 Tbls mayo, 1 Tbl Aquva, 4oz Philly. I chopped 3 multicolor mini peppers chopped and 1/2 can of stewed tomatos and drained excess juice, All was whisked with my new Pro 550 Kitchenaid lift and served in a bowl centered in carrot and celery sticks + caulifower, brocolli, cukes and a few mini peppers.
Stitching it all together was Stone Mill Vignioli – a remarkable semi sweet wine from Missouri.
Your bread recipe turned out perfectly but tasted far better than we expected. The spread wasbeyond our wildest dreams – a lower sodium replecement for Lox and cream cheese spread that actually tasted much richer and “Springy”.
Thanks to the amazing produce lady at Sprouts on S> Memorial in Tulsa for the name of your website and the “Mom’s Peasant Bread” recipe. My wife, son, and I dined in our Italianate breakfast room like Tuscans living large in a 007 movie.
OOPS! I put the wrong email on my first post and left out my website. I will wear out that mixer before I die making mama and the kid happy! We all work in our 23 year old family bizz: Artisan Design, Inc. making Lokscroll brand needlework scroll frames, Elan Tabletop staands, and Ergo & Gazelle Floor stands. I bet some of you know us!
I would just repeat what everyone else has said, Thanks for posting and it is so good! I made a rye bread using this basic recipe and would like to post it on my website with a link back to yours. Please let me know if I can. Again what a gem of a recipe.
Of course, please do! Send me the link — I would love to read it 🙂
Thanks. I put two links back to the bread and your website in my post. Here is the link to that post
[link no longer active].
I just made another version using a variety of seeds and it turned out even better. I could live on bread and butter too. I will post that soon and again give your credit and a link back to the original recipe. Thanks again for a really great one, and your mother too!
wonderful! I love a rye bread, and yours looks light and delicious.
Thank you, I have just been searching for info about this topic for a long time and yours is the greatest
I have found out so far. However, what in regards to the conclusion? Are you certain in regards to the supply?
Wow. I was just directed here from another site and I am just thrilled.
I can’t wait to try this.
Just one question: Can I use a 10″ Calphalon double walled loaf pan, or does this recipe yield too much for a single pan?
Appreciation to my father who shared with me concerning this blog, this website is genuinely awesome.
i’ve been putting an extra 100w bulb into my stove and using it to raise loaves. works well. i’m just using ‘chicken lites’ from the farm/hardware store.
off to try this artisan recipe…
Thank you for this recipe, I made it today and it turned out really good. It tasted great and looks like you pictures. The only thing was it seems very wet inside even after completely cooling. Did I maybe not cook it long enough?
The film was released on May 20, 1998, by Tri – Star Pictures.
More than 90 people were confirmed killed in addition to
the bodies found on the Sendai coast, public broadcaster NHK reported.
Doesnt matter if it is a slamming elbow strike, a fast karate strike,
or whatever.