Food recipes
Peasant Bread
Peasant Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry bu...
Peasant Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
In a mixing bowl whisk the flours and the salt.
Set aside.
Grease a separate large bowl with butter or olive oil and set this aside.
(This bowl will be used for the dough's initial rise).
In a standing-mixer's bowl, dissolve the sugar into the water.
Sprinkle the yeast over the top.
(If you'd like .
at this point .
to ensure the yeast is active .
you could let the mix stand for 10-15 minutes .
or until it's foamy and/or bubbling just a bit.
I typically don't).
Add the flours and salt.
Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works .
but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side.
Transfer the dough to the greased bowl from the preparation step.
Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour .
or until it's about doubled in size.
** Typically, dough at our house takes 3 or 4 hours to double .
point being .
don't sweat the exact time.
Grease 2 oven-safe bowls with about a Tbsp of butter each.
Preheat the oven to 425 degrees F.
Punch down your dough .
and divide it into 2 equal parts.
One by one .
place each half on a floured counter-top.
Quickly form a ball with each part & transfer them to your prepared bowls.
At this point .
the original recipe calls for letting the dough rise until it's doubled again in size .
and this certainly works.
I've taken to putting the dough into the fridge overnight for its second rise.
There's something that happens to dough when it ferments for a long period of time in a cool environment.
Pre-heat oven to 425.
Bake for 10 minutes at 425.
Reduce the heat to 375 degrees and bake for 18-19 minutes longer.
Remove from the oven .
letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
If the bowls have been greased well .
the loaves should easily fall out out onto the cooling racks.
You'll have to gauge it based on taste .
I cook the loaves on the lower end of the time the original calls for because we like them pale & soft.
If that's not for you .
they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
In a mixing bowl whisk the flours and the salt.
Set aside.
Grease a separate large bowl with butter or olive oil and set this aside.
(This bowl will be used for the dough's initial rise).
In a standing-mixer's bowl, dissolve the sugar into the water.
Sprinkle the yeast over the top.
(If you'd like .
at this point .
to ensure the yeast is active .
you could let the mix stand for 10-15 minutes .
or until it's foamy and/or bubbling just a bit.
I typically don't).
Add the flours and salt.
Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works .
but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side.
Transfer the dough to the greased bowl from the preparation step.
Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour .
or until it's about doubled in size.
** Typically, dough at our house takes 3 or 4 hours to double .
point being .
don't sweat the exact time.
Grease 2 oven-safe bowls with about a Tbsp of butter each.
Preheat the oven to 425 degrees F.
Punch down your dough .
and divide it into 2 equal parts.
One by one .
place each half on a floured counter-top.
Quickly form a ball with each part & transfer them to your prepared bowls.
At this point .
the original recipe calls for letting the dough rise until it's doubled again in size .
and this certainly works.
I've taken to putting the dough into the fridge overnight for its second rise.
There's something that happens to dough when it ferments for a long period of time in a cool environment.
Pre-heat oven to 425.
Bake for 10 minutes at 425.
Reduce the heat to 375 degrees and bake for 18-19 minutes longer.
Remove from the oven .
letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
If the bowls have been greased well .
the loaves should easily fall out out onto the cooling racks.
You'll have to gauge it based on taste .
I cook the loaves on the lower end of the time the original calls for because we like them pale & soft.
If that's not for you .
they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.