Tried and Tuesday: Here’s the Dough!

Ok.  Here’s the yummy, won’t-ever-make-another, gone in two days French Peasant Bread I’ve been telling you all about… until I took a month off.

Homemade French Peasant BreadSuper easy.  Not sure who to credit with this one.  My parent’s neighbor and good friend Chef Alli invited me to her house for a private “cooking class” a couple years back and walked me through this one.  Not sure where she got it, but you can check out her blog and FB page.  Perhaps she’ll share more secrets… and you might even see a pic or two of the Sweet Pickle… and my parents.

So here’s the recipe.  Go.  Make it.  Eat it.  Love it.

FRENCH PEASANT BREAD                  Allow 2 hours


2 Cups warm water          1 Package dry yeast (2 1/2 tsp)

1 Tbsp sugar                     Italian Seasoning (optional)

2 tsp kosher salt               4-5 cups flour (I sneak in wheat)

Olive oil                              Cornmeal



1. Combine water, sugar, salt, yeast and Italian seasoning (to taste).  Let sit a couple minutes to soak the seasoning and to let the yeast start bubbling.  It might or might not.  I’ve never been too confident in this part, but it always turns out fine.

2.  Add flour one cup at a time, combining well with each addition.  Add flour until dough forms a ball, but is still a little sticky.  It will be between 4 and 5 cups.

3.  Cover and let rise in warm place for 40 minutes.  Meanwhile, sprinkle Olive Oil onto your baking pan of choice.  I use a baking stone (you can also sprinkle cornmeal over the olive oil to make it all authentic and bakery-y). Turn onto prepared pan.  Cover.  Let rise in warm place another 40 minutes.

4.  Pre-heat oven to 400 degrees.  Place bread in oven for 10 minutes, then reduce heat to 375 and let cook another 15-25 minutes or until golden brown.

5.  Rub a stick of butter all over the top while bread is still hot.  Slice and serve with more butter!

Dip in olive oil and balsamic vinegar as an appetizer or serve with your favorite spaghetti or pasta fagioli.  I like it the next day as a thick, bakery-like sandwich bread!

Mommy's helperTastes best when shared with a little helper.



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