Everyday No-Knead Peasant Bread

Make this hearty delicious homemade Everyday No-Knead Bread in your oven with just a few minutes of hands-on prep, and it will be ready to enjoy in less than three hours. With no need for special equipment. And the textures and flavors are spot-on. This Everyday No-Knead Peasant Bread is the real deal.

Total Time

2hr 30min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

4 cups

Unbleached All Purpose Flour

•

2 tsp

Kosher Salt

•

2 tsp

Granulated Sugar

•

2 tsp

Instant Dry Yeast

or Active Dry Yeast

•

2 cups

Lukewarm lauwarm lukewarm ligeramente tibios Water

•

as needed

Unsalted Butter

Cooking Instructions

In a large mixing bowl, whisk together the Unbleached All-Purpose Flour (4 cup), Kosher Salt (2 teaspoon), Granulated Sugar (2 teaspoon), and Instant Dry Yeast (2 1/4 teaspoon).

Add the Water (2 cup). With a rubber spatula, mix until the water is absorbed and the ingredients form a sticky ball.

Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 1-1½ hours, until the dough has doubled in bulk.

Set a rack in the middle of the oven and preheat to 425 degrees F (220 degrees C).

Generously grease two 1-quart oven-safe bowls with the Unsalted Butter (as needed).

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl by quarter turns as you deflate, turning the mass into a rough ball.

Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift each portion into a prepared bowl. Do not cover the bowls.

Let the dough rise for about 20-30 minutes on the countertop near the oven (or near a warm spot) or until the top of the dough just crowns the rims of the bowls.

Bake for 15 minutes.

10.

Then, reduce the heat to 375 degrees F (190 degrees C) and bake for 15-17 minutes longer, until evenly golden all around.

11.

Remove from the oven and turn the loaves out onto cooling racks. Allow the loaves to cool for 15 minutes before cutting.

Author's Notes

Makes two 14 oz loaves.

If mixing the dough using active-dry yeast, dissolve the sugar into the lukewarm water in a small mixing bowl. Sprinkle the yeast over the top. There is no need to stir it up. Let it stand for about 10-15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active.
Meanwhile, in a large mixing bowl, whisk together the flour and salt. When the yeast, water & sugar mixture is foamy, stir it up, and add it to the flour mixture. With a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky ball.

Nutrition Per Serving

CALORIES

286

FAT

0.1 g

PROTEIN

8.8 g

CARBS

62.9 g