No, we in the Shenandoah Valley are not peasants, we just love good crusty homemade bread. And this is easy...the unknown author of this recipe says "no kneading involved!"
Yields 2 loaves
Prep.Time: 15 minutes + 1-3/4 hours rising + 3/4 hour baking
1 package Active Dry yeast (1/4 oz.)
2 cups Warm Water (110-115 degrees), divided
4 cups All-purpose flour
2 teaspoons Salt
1 tablespoon Sugar
1 tablespoon Butter -- melted
1 tablespoon Poppy Seeds
Dissolve yeast in 1 cup of the warm water. In a large bowl, combine flour, salt and sugar; add the yeast mixture and remaining water and stir until combined. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees; grease two 1-quart round casseroles or ovenproof bowls. Punch down dough; divide in half. Place each half in casserole dishes. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes.
Bake 45 minutes. Remove from pans; serve warm if desired. Yields 2 loaves.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved