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PEASANT BREAD
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