French Peasant Bread
They say the key to making bread is patience…well, the key to making bread over here in the Sweetphi household is having a husband who has patience! My husband and his father have this gift of making the BEST bread, and when we had a family gathering and my husband saw me eating
shoveling a slice loaf of French Peasant bread he was super sweet and decided to make me the bread.
I even tried talking my husband and his father into starting their own blog (want to know how to start a blog?) because their bread making skills are so impressive. My ideas for blog names were IBreadYourPardon and AllYouKneadIsLoaf … I am still laughing about those names – they were not as amused.
So this weeks Five Ingredient Friday is brought to you by my husband who has the patience to let yeast proof and dough rise…twice! After eating this Homemade French Peasant Bread and having our house smell liked freshly baked bread, I will definitely be requesting this on a regular basis.
- 2 teaspoons yeast
- 1 tablespoon sugar
- 2 cups warm water
- 4 cups all purpose flour
- 2 teaspoons salt
- Olive oil
- 1 tablespoon corn meal
- In a bowl combine yeast, sugar and warm water and proof the yeast for 15 minutes or until frothy on top.
- In another bowl combine flour and salt and stir with a wooden spoon.
- After the yeast has proofed pour about 3 cups of the flour and salt mixture into the warm water/yeast mixture and stir with a wooden spoon to combine and then slowly add the remaining cup of flour-Don't knead it, it will be lumpy. You want to add only 3 cups of the flour and then the remaining cup of flour because you don't want it to be to dry, so if it feels too dry don't add the full remaining cup.
- Pour a little olive oil in a bowl and pat the dough with a little olive oil to keep it moist and put the dough it in the bowl. Cover the bowl with plastic wrap and allow to rise until it has doubled in size for an hour.
- After an hour pat a little olive oil on your hands and dive the dough into balls. Form two balls/loaves however you want to form them-either circular or rectangular.
- Sprinkle a little corn meal onto a baking sheet, and put the two formed loaves of dough on the baking sheet. Let rise for another hour in a warm area.
- Preheat oven to 425. After dough has risen for the second time, bake for 10 minutes, then lower the temperature to 375, then bake for an additional 15 minutes. If you would like a firmer crust, bake for an additional 5 minutes.
- After baking remove from oven and let cool completely and then cut and enjoy!
This recipe is slightly adapted from a recipe found on food.com for French Peasant Bread