Friday, February 18, 2011

French Peasant Bread

This is a very simple recipe, with very few ingredients.
I like it best when toasted and for making crostini,
but it is also good plain.
I love the crust; chewy and perfectly seasoned.
The best part?  No oil.  A good recipe to have on hand in case of emergencies and you have limited ingredient options.
French Peasant Bread
Picture and Recipe from Confessions of a Bake-a-holic
2 1/4 tsp active dry yeast
2 cups warm water
1 T sugar
2 tsp salt
4 cups flour
corn meal
melted butter
desired toppings, optional (sprinkle with garlic salt, a combination of rosemary and coarse salt, or garlic powder and Parmesan cheese. Experiment.) **I used parmesan cheese and garlic bread seasoning.

Fill a large mixing bowl with hot water and let it sit for a couple of minutes.
Pour out water and dry bowl.
Place yeast, water, sugar, and salt in the warmed bowl.
Stir until dissolved.
Add flour and stir until blended.  Do not knead.
Cover and let rise one hour or until doubled in size.
Flour hands, remove dough from the bowl and shape into two tall rounds.
Place rounds on a cookie sheet sprayed with cooking spray and sprinkled with cornmeal.
Let rise an additional hour.
Brush the tops with melted butter and sprinkle with desired toppings.
Bake at 425 for 10 minutes.
Reduce oven temperature to 375 and cook an additional 15 minutes.
Remove from oven and brush again with melted butter.
Serve warm.

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