The aroma of fresh-baked Peasant Bread welcomes guests—a recipe reminiscent of the wood-fired loaves warmed in stone hearths centuries ago. However, for our variation, the modern availability of pre-packaged yeast allows for simpler preparation and a better rise in the dough. Served with softened butter, this rustic offering is fit for royalty.
Peasant Bread
Makes 1 loaf
Ingredients
- 4½ cups all-purpose flour
- 1 tablespoon kosher salt
- ½ teaspoon active dry yeast
- 2¼ cups lukewarm water (105º to 110º)
Instructions
- In a large bowl, stir together flour, salt, and yeast. Add 2¼ cups lukewarm water. Stir with hands until a sticky dough forms. Cover bowl with plastic wrap or a kitchen towel; let rise at room temperature overnight or up to 24 hours.
- On a floured parchment paper, pat dough into a circular shape. Fold four edges in toward center; turn dough, smooth side up, on floured parchment. Using corners of parchment to lift bread, place in in a large bowl. Sprinkle with flour and cover with plastic wrap. Let rise at room temperature for 2 hours.
- Place a 4- to 6-quart cast-iron Dutch oven with lid* in cold oven. Preheat oven to 500°.
- Sprinkle top of dough generously with flour, and use a sharp knife to score bread, if desired. Using corners of parchment, gently lift dough and place in hot Dutch oven.
- Cover and bake for 30 minutes. Uncover and bake for 15 to 20 minutes more. Let cool completely on a wire rack before serving.
Notes
*Use a Dutch oven with a heatproof knob.
