Tuesday, February 25, 2014

Peasant Bread

These loaves are not shaped in the traditional way but are allowed to rise free form on the baking sheet.

  • 2 cups warm water
  • 3 teaspoons yeast
  • 5 cups of flour
  • 2 teaspoons of sea salt
  • 1 tablespoon of olive oil

In a mixing bowl, stir together the yeast and the water.  let this stand for about 5 minutes or until the yeast is dissolved.  

In a larger bowl, combine the 2 cups of flour, salt, yeast mixture, and olive oil.  Stir vigorously for 2 minutes.

Gradually add the remaining flour until you have a kneadable mass of dough.  You may knead the dough until it is smooth and elastic, or hardly knead it at all.  Kneading is not essential to this rustic loaf.  Let the dough ball rise, covered, until it reaches double in bulk.  

Preheat the oven to 425 degrees F, punch down the dough and divide it into 2 equal loaves.  Press each portion into a round disk and loosely shape into a flat loaves.  Place each loaf on a greased pan and let rise, covered, until doubled in size again.  Bake for 30-40 minutes.  Let cool on a rack until ready to serve.

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