Easy Peasant Bread

When Jesus was tempted by the devil to turn stones into bread, he was said to have answered that man cannot live by bread alone.

March nor'easter view from LR window

That may certainly be true. We don't disagree, but freshly baked bread is so good alone, even better with a cup of home made soup. 

Both were enjoyed here last week during a winter nor'easter. In Nashua, NH, a snow emergency was declared when up to 12 inches were expected, actual totals were less, up to 9 inches. 

We had planned to leave on a road trip to Norwich, VT, last Tuesday morning and called to reschedule to find out while snowing heavily in NH, it was raining in VT. That reminded me of the 1954 film, White Christmas when this quartet on a train ride to VT sang about snow, only to find none on their arrival. 

This latest storm came after a one just two weeks ago when we drove to North Conway, NH, for a meet-up with friends from NJ. It snowed on our way there and during our 3-day stay. We were not ready for a repeat travel event. The roads were treacherous enough then.

Alexandra Stafford bread book

Now, without further delay, here's bread making, and this recipe is for Peasant Bread, a hands-off, no knead bread. It was the perfect weather day for chicken soup too.

It's not the first time I've made this bread recipe found online a couple at the website, Alexandra’s Kitchen, hosted by Alexandra Stafford. Since then, I also bought her cookbook, Bread Toast Crumbs, which includes the recipe and more, just as easy.

Here's how the Peasant bread recipe differs from other no knead variations: It uses oven-safe (Pyrex) bowls, there's no preheating a cast iron pan (like for some artisan bread recipes) and rise time is faster. 

Start to end it takes about 3 hours and the golden, crisp loaves look wonderful without tasting, but eating is highly recommended. This bread is delicious and moist with a buttery crust crumb. After the basic recipe is mastered, it can be applied to other recipes.

Essentials: flour, yeast, salt, sugar, water, butter, mixing bowl, two 1-qt oven-safe glass bowls 

Peasant Bread Recipe (Alexandra Stafford)

4 C unbleached all-purpose flour 

2 tsp kosher salt

2 C lukewarm water *

2 tsp sugar

2 tsp instant yeast - whisked into flour without proofing

2 TBSP butter (about) room temperature to grease baking bowls

* Lukewarm water temp is 105℉ to 115℉, one that you can comfortably put your hands in. However, adding mixing one part room temperature water and two parts boiling water is also recommended to create lukewarm water. Ms. Stafford's method: mix 1⁄2 cup of boiling water with 1-1/2 cups of cold water; this ratio of hot to cold water will be the perfect temperature. 

Peasant bread dough mixed

Whisk together flour, salt, sugar, instant yeast, add lukewarm water. Mix until flour is absorbed and there's a sticky dough ball. 

Cover bowl with plastic wrap or a tea towel. Set aside in a warm spot* to rise for 1-1/2 to 2 hours.  (In the winter or if the bread is rising in a cool place, it could take up to 2 hours.) 

* From the recipe, how to create a slightly warm spot for bread to rise in: Turn the oven on at any temperature (like 350℉) for one minute, then turn off and let the oven preheat for 1 minute to create a slightly warm environment for the bread to rise.

Grease 2 oven-safe bowls (1-qt Pyrex or similar) generously with butter. Using two forks, punch down the dough, scraping from the sides of the bowl. As you scrape it down try to turn the dough up onto itself to loosen entirely from the sides of the bowl, and make sure it's punched down. This was challenging, but it got done.

1-quart Pyrex bowls and butter

Then, using the forks, divide the dough into two equal portions, start from the center and work out, pulling the dough apart with the forks. Scoop each half into the butter prepared bowls. 

This can be very messy — It's recommended to scoop it up fast and drop it in the bowls all at once, but this dough is very wet and slippery. Using small forks or ones with short tines can make it easier according to the recipe. Another suggestion was to butter your hand to try and separate the dough. 

Let dough rise for 20 to 30 minutes on countertop near or on top of oven do not do warm-oven trick and do not cover bowls for second rise; 20 minutes in this spot usually is enough.

Preheat oven to 425℉ before second rise is done. Bake for 15 minutes then reduce heat to 375℉ and bake 15 to 17 minutes longer. 

Baked peasant bread cooling on rack

Remove from oven and turn loaves onto cooling rack. If the bowls have been well buttered, both loaves fall out easily. If loaves look too pale and soft when turned onto the rack, return to the oven without the bowls and bake 5 minutes longer. 

If you can resist let breads cool for 10 minutes before cutting — until fully cooled 😋.

It's so good when just baked or toasted the next day for breakfast; also works great for grilled cheese sandwiches and garlic bread.

Storing Leftover Bread

Eating freshly baked bread is hard to resistant, but there were leftovers. According to Ms. Stafford, the best method to store the bread at room temperature for 3-4 days is in a ziplock bag. She said that no other option kept it better than this method. A ziplock bag won't prevent the crust from turning soft, so reheat day-old bread in a toaster for slices at breakfast. Reheat half or quarter loaves for 15 to 20 minutes in the oven at 350ºF for dinner.

To keep bread longer, slice after cooling, then transfer slices to a ziplock bag and freeze.