Thursday, May 19, 2011

French Peasant Bread

This is my new favorite dinner bread. I love the texture and it is perfect for eating Italian style, dipped in olive oil and Balsamic vinegar with a few seasonings. The texture is similar to the Rosemary bread we love so dearly. So the dough will be very sticky. Don't worry, you aren't doing anything wrong!
From "Favorites" Ivory cookbook.

1 pkg dry yeast (2 1/4 tsp. yeast)
2 cups warm water
1 TBsp sugar
2 tsp salt
4 rounded cups flour
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended (It will be pretty sticky). Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce temp to 375 and cook an additional 10-15 minutes. Remove from oven and brush again with butter. Serve warm.

1 comment:

  1. I really enjoyed this the other night. Thanks. I might try making it myself.