Easy to make + the ingredients won’t break the bank! No Knead Peasant Bread is a win, no matter which way you look at it!
My family loves, adores, idolizes and worships CARBS!!! Oh, delightful carbs, we will forever be smitten with you…… It’s true that carbohydrates provide our bodies with energy, but they also provide much enjoyment when consumed in small or large quantities alike. Anyone want to weigh in on our preference? You got it! 😉 When my parents, siblings and I went out to eat, we always requested the
second third basket of bread at the restaurant. Hey, it’s free, why not?
Well, it may have been free at the restaurant, but buying bread will set you back quite a bit, especially if you’re a fan of artisan bread. I AM, I AM, who’s with me?!?! It’s crunchy on the outside, chewy on the inside and $3.99/loaf at the local grocery store. 🙁 That’s a pretty insane mark up for what is basically flour, salt and water!
I may be broke, but I like good bread.
Luckily there is an alternative……I can bake it myself, and YOU can, too! 🙂
Some bakers love their bread maker, and more power to ’em, but I have maxed out the real estate in my kitchen cabinets. Which is why I’m going to bake bread in this:
That’s right ladies and gents, a Pyrex bowl! I’ll share with you the dos & don’ts of bread baking, and I guarantee you’ll have a lovely loaf of bread to share. Or not to share. That’s completely up to you…..
DOs of Bread Baking
– bloom your yeast to make sure it is active!
– experiment with different types of bread flour, but never change the ratio of flour/salt/water!
– let your bread rise in the oven (preheat to 300 degrees for 1 minute, then turn oven off), it rises faster!!!
– slather the top of your bread with butter and salt as soon as it comes out of the oven, makes all the difference!
– let your bread rest before cutting, otherwise you’ll end up with a crumby mess!
DONT’s of Bread Baking:
– forget to add sugar or honey when you bloom your yeast, it needs something to eat!
– be tempted to shorten the rise time, it will result in a flatter loaf!
– bake your bread on the bottom rack of your oven, the bottom of your loaf may burn!
– open the oven door while baking, a consistent temperature is important!
The original recipe makes two loaves, but since I like my bread fresh from the oven I tend to make only one loaf at a time. The recipe I am sharing with you today is modified to make one loaf of bread.
This bread is amazing on it's own, but it's also delicious served toasted with scrambled eggs for breakfast or alongside a bowl of yummy soup for lunch or dinner. ENJOY! 🙂
- 1 cup lukewarm water
- 1/2 TBSP sugar or honey
- 2 - 1/2 tsp active dry yeast OR 2 - .25 oz. packet (usually sold in a strip of three) ** I buy my yeast in a jar and keep it in the fridge, cheaper than .25 oz packets
- 2 cups all purpose flour **I have substituted 1/2 cup whole wheat flour for 1/2 cup all purpose, does not affect the texture
- 1 tsp kosher salt
- 1 TBSP butter, softened
- Whisk flour and salt together in a mixing bowl.
- Dissolve sugar in lukewarm water and sprinkle with the yeast (do not stir). Let yeast bloom for about 10 minutes.
- Pour wet mixture over dry mixture and combine with a fork. Cover with a damp towel.
- Preheat oven to 300 degrees for ONE MINUTE then turn off.
- Place covered bowl in the oven for at least an hour & up to 2 hours.
- Remove from oven and punch dough down with a spatula.
- Butter your baking dish with the softened butter. I use a paper towel,but you could use wax paper, or just your fingers.
- Transfer the wet, sticky dough in one scoop of your spatula if you can.
- Preheat oven to 300 degrees for ONE MINUTE, then turn oven off.
- Place dish in oven UNCOVERED for 30 minutes to rise again.
- Remove from oven, then preheat the oven to 425 degrees.
- Bake for 15 minutes, then reduce temperature to 375 degrees and bake an additional 15 - 20 minutes.
- This step is totally optional, but I highly recommend it. Whenever I bake bread or rolls, I slather the top with butter and sprinkle with salt immediately after removing from the oven. I just unwrap one end of a stick of butter straight from the fridge and generously rub it all over the top crust, then sprinkle with sea salt or kosher salt (NOT table salt).
- Run a butter knife around the edge of your bowl and transfer bread to a cooling rack.
- Now comes the really, really hard part. I suggest letting your bread rest for at least 20 minutes. If you can't wait that long, it's ok, I completely understand, but your slices may be a bit uneven and your cutting board will be covered in crumbs, but, honestly, who cares?!?!