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.
6,427 Comments on “My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make”
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This is the first time I’ve managed to make yeast do what I want it to do – thank you so much for the instructional videos with this recipe! I’ve made four loaves so far, and plan to make this bread rather than buying bread from now on. So good!
Thank you ( or maybe I should say thank you to your mom. LOL)! Made it yesterday and it turned out beautiful. My family loved it. As you said, the easiest bread ever. I have a feeling it will become a regular at our table. Love when the kids come in the video.
Yay! I’m so so happy to read this. So glad your family approved to. My kiddos gobble this up 🙂
Love this recipe, so simple and straightforward. We make a seeded variety and love it. So happy to have come across your site. Serving ours with tuna and mozzarella salad tonight, yum
Oooh, yum! Would love to know what you add if you feel like sharing. Love the idea of a seeded variety!
Wonderful to hear this! It’s nice to add some wholesome flour, right? I’ll work on the croissant 🙂 Have you tried Nigella’s cheaters’ Danish pastry recipe? I’ve made cheese danishes, prosciutto and gruyere croissants, and kouign amann with the dough. It’s not completely simple, but it’s easier than making croissant dough: https://alexandracooks.com/2013/03/12/processor-danish-pastry-cheese-danishes/
https://alexandracooks.com/2013/03/26/prosciutto-gruyere-croissants/
https://alexandracooks.com/2014/04/17/kouign-amann/
I made 2 of these for a pitch in we do every week at work. Everyone loved it. I was asked to bring it again next week 🙂 Thank you for sharing!
So happy to hear this, Dave! I am helping a friend bake 10 loaves next weekend for her son’s Communion. Can’t wait!
Hi Alexandra! I’m amazed I haven’t stumbled across this wonderful recipe before since your blog is my first stop when I’m on the hunt for something new to try! You mentioned a Whole Wheat Cornmeal adaptation and I’m wondering if that is a “book only” recipe. Because of a recent health issue, I’m working hard to eliminate both white sugar and white flour from my diet. Your Applesauce Cake (baked as loaves) is a staple in my house. Yesterday I made it with whole wheat flour and brown sugar and it was wonderful!! Is it fair to ask if you can share the Whole Wheat and Cornmeal version of the Peasant Bread sooner than 2017? I fully understand about publishers and such, so if they would rather you keep that as a recipe for the book only, I totally understand, but if it is possible to share it, I would be thrilled! Thank you!!
Hi Lindsay! No, definitely not a book-only recipe, but you are cute to ask. All I do for the whole wheat-cornmeal variation is use 2 cups all-purpose flour, 1 cup whole wheat, and 1 cup cornmeal — that’s it! So 4 cups dry ingredients (not including yeast, salt and sugar) if you do it by volume, and about 484 g if you do it by weight.
So happy to hear that the applesauce cake comes out well with whole wheat flour. I need to try baking it in loaf pans. Thank you for the inspiration! My kids love this one, too.
Thank you for this great recipe! I bought 2 1-1/2 quart Pyrex bowls at thrift stores. The original recipe is our favorite but here are two variations I wanted to share: add 3 tablespoons of cracked wheat (I bought at local health food/coop store), secondly I’ve made it adding 3 teaspoons Italian seasoning to dough and then after buttering bowls also lined them with grated Parmesan . . . Delicious. I had never made bread before and I haven’t bought any from the store since finding your recipe. Thanks again.
OK, I’ve tried this twice, read all instructions and comments, and still can’t get the second rise. Oh well, it still tastes good, just frustrating not to get the same results as yours! Thanks for the post.
Just made this and it looks perfect. Waiting for my husband to come home to taste. I made 1 whole loaf in a 2.5L Pyrex bowl. Used Better for Bread flour and 1 packet of Fleischmann’s RapidRise yeast. I sat in front of my oven as it baked to make sure it didn’t deflate as some readers said theirs did. I appreciated very much your in detail instructions. Very simple to make and every ingredient is in my cupboard. Love it and thank you much…
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Just want to let you know how much my family LOVES this bread. The smell is so nice when its baking! I have made one to two loaves a week and its so easy I have even have taught my grease monkey grandson and granddaughter to make it. Finding this recipe has been like winning the lottery!! Thank you so very much!!
Hi Alexandra, I’m itching to try this recipe, but being relatively new at baking, I’ve been increasingly frustrated with my instant (rapid rise) yeast. I wonder if you could help me.
Basically, I never get a second rise. The first rise is fantastic and timely but once I turn over and shape the dough, nothing happens any more, as if the yeast exhausted itself and died.
I don’t let the dough more than double during the first proofing but it often behaves as if it’s overproofed on the finger tip test after shaping. It never takes me more than 2 hrs to 1st rise.
The yeast is new and very much alive.
I read that for rapid rise you can replace the first rise with a 10 minute rest, then shape and let the second rise do all the job; but I wonder how it affects many a recipes with two rises, and secondly you use instant yeast in this recipe with success. So is there something that I’m doing wrong??
p.s. I let both rises occur in the same exact conditions, on a kitchen bench warmed by the working oven below, with the same temperature, etc.
Thank you for your time!
It sounds as though you are doing everything right. I find that the biggest mistake people make is letting the first rise go too long, but as you note, that’s not what you have been doing. Very interesting re 10 minute rest — I’ve never hear that but am curious.
In regard to this recipe, what size bowls do you have to bake the bread? One of the biggest issues people run into with this recipe is not seeing much change for the second rise but often this is because the bowls they are using are two big. The ideal size bowl is about 1 qt and I would suggest not using bigger than 1.5 qts. I tell people to let the second rise go for 25 minutes and no more regardless if it looks as though the bread has not risen much. Hope that helps! Let me know if there is anything else.
Thanks for the prompt response, much appreciated.
I actually didn’t try your recipe yet, I thought I’d touch base with you first since I’m afraid of another failure. The ‘no 2nd rise’ occurred before with 3-4 other recipes asking for two rises, so I don’t expect the outcome to be any different here. Very frustrating.
However, perhaps I should try it first and then come back to you with the results. xx
A few helpful hints for bread making. Boil a pot of water, place inside your cold oven, then place bread for rising in the oven. By the time your dough has been in there the required amount of time, you have a lovely risen loaf. It works like a charm! Also, when I have to get the right temperature for my water to add the yeast to, I let my tap water get hot. If the water is the temperature, on your wrist, that you would want for a baby’s bottle, then it’s the right temperature for the yeast. That works like a charm as well. I shall try your recipe tomorrow! I can’t wait. I sure do like homemade bread.
I make this bread regularly and the warming oven trick works wonderfully, but I think I’ll try your boiled water trick next time around. Sounds perfect! I frequently (but not always) wet my dish towel in hot water and wring it out before covering to go into the warmed oven for the first rise, but I think I might like the boiled water technique better. Thanks for sharing!
I just tried a slice and it is very good. I used a 4.5×12 loaf pan but didn’t get the oven spring I had hoped for. There are lots of pockets and holes. I used 1 cup white wheat along with the unbleached flour.
French toast awaits!
I just tried a slice and it is very good. I used a 4.5×12 loaf pan but didn’t get the oven spring I had hoped for. There are lots of pockets and holes. I used 1 cup white wheat along with the unbleached flour and baked to internal temp of 190 F.
French toast awaits!
Wonderful! I used 502 grams of flour and it was a little dry, so I added a little more water, but it still came out great. I will use the lowest recommended amount of flour next time.
Go to Amazon and order the 4 bowl set with lids. It is only $14.97.
It give you the 1 and 1.5 qt and the 2.5 and the 4 qt bowls with lids. That is a good buy, I love pyrex….Made this yesterday and used a bread pan and put 3/4 of dough in that and the rest in muffin pans and had 3 rolls. Bread is great. When I get the bowls I will try it then and hope it is even better.
We ‘re still intimidated by bread:) It’s one of those things you have to master with multiple tries it seems. It’s so great that you provided another insight into the whole process:) We’ll try your version as soon as we can, thank you!!
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Good morning! Like others, I don’t have the Pyrex bowls (but they are on order). So I used a Pyrex loaf pan and a regular loaf pan. The loaves were delicious, but small. So, can you provide an adjusted recipe for me (and others) that will provide full loaf pans? I’m afraid to adjust on my own!
Thank you! 😀
I did not have the pyrex bowls and was just about to order them, when I accidentally looked up over the cashier’s head in my regular shop, and guess what I saw, dusty and forgotten? A set of three pyrex bowls! 2l, 1,5l and 1l. Fallowed the tips you give, but ended up with approximately twice the amount, what can be the reason of this? o_O
Pyrex Bowl sizes
Nesting Bowls:
401 – 1½ pt Round Bowl (750 ml)
402 – 1½ Qt Round Bowl (1.5 L)
403 – 2½ Qt Round Bowl (2.5 L)
404 – 4 Qt Round Bowl (4.0 L)
Finally made this bread…and may never make another kind of bread again! It was so good that I had to seriously resist the urge to eat an entire round by myself!
I have made this recipe numerous times. I always make mine in the larger pyrex so it is just one loaf. It is my family’s favorite bread, hands down! I love it because it is so easy for me to throw together, and very easy for me to make variations of. I have added cheese and italian seasoning to the dough for an italian bread, roasted garlic which became the children’s favorite, as well as cheddar cilantro and chili powder for a mexican cheese bread! Thank you so much for sharing this amazing recipe!!!
So wonderful to hear this, Wendy! Love the sound of all of these variations…you are giving me ideas 🙂
Been making this recipe for years as the faux focaccia version. We use it a lot for dipping in oil. That is if we even have any after eating straight from the oven most the time.
Yay! Makes me so happy to hear this!
Thank you for this recipe. I just ordered the bowls at BB&B. I was wondering what would be the best way to preserve the bread. I am pretty I will have leftovers, I want to keep them as fresh as possible. Thank you.
Thank you so, so much for sharing your recipe! This is my first time ever making bread so I halved it and just made one loaf in case I messed it up. It has turned out so beautifully I regret not making two! Had planned to have it with soup for lunches at work this week but now we’ve tasted it I think the loaf will be luck to last the night haha
Thank you 🙂
So wonderful to hear this, Kate! One loaf never lasts long in our house either, but at least you gave it a go 🙂 The bread will keep for a couple of days in a ziplock bag on the counter and makes great toast. Thanks for writing in!
Hi Alexandra 🙂 I made this tonight – it was my first time making bread – and while it tastes good, it came out really dense and kind of chewy inside? It doesn’t look anything like yours does on the inside. The outside looks exactly the same, but the inside doesn’t. What could I have done wrong to make it this way? Thanks for the easy recipe, by the way!