Here I Am! And with a Bread Recipe!

Life has been so busy lately although nothing has been earth shattering! Ben celebrated his 18t birthday on Saturday and we had a nice day just “hanging out”. I will post that later, but for now, I think I will show you what I made this morning.

Michelle found a recipe online for a bread called Peasant’s Bread. The recipe came with some explicit instructions, but since I can make fairly good bread, I figured I would kind of improvise as I went. The really cool thing about this bread is that there is no kneading at all.  That in and of itself is a wonderment to me! Here is the site for the original recipe:

So, I will post some photos here of what I did….

Yeah, I just bet you are dying to ask where I got that classy flour keeper….hahaha….I used some of Michelle’s nice red nail polish to gussie up the jar so I could distinguish between my all-purpose and bread flours!

This recipe is sooo easy!  Basically, I just placed 2 cups of warm water, 1 Tablespoon of sugar, and 2 teaspoons of yeast into a measuring cup and let it sit while I mixed 4 cups of flour and a teaspoon of Kosher salt into a large bowl. In the meantime, the yeasty mix got pretty frothy!

I mixed the yeasty mix into the flour and salt, mixing until all was blended.  The website said you can actually leave the dough ball in the bowl it was mixed in, so I did leave it!

The dough ends up being pretty wet and sticky, but that’s okay.  Remember, no kneading required!

I dampened a tea towel and covered the mixing bowl with it, setting it on the warm hearth.  In the recipe, it is stated that the longer the dough is left to rise, the quicker it will rise the second time.  Although 1 1/2 to 2 hours was recommended, I found a little over an hour was long enough.  I also have a proofing mode on my oven, so I could use that, but why bother when the hearth was warm and could do it without using any fuel?

After the dough rose, the instructions above advise using forks to “deflate” the dough so it can rise once again.  I used the same red rubber spatula in the photo above to achieve this.  I merely pulled the dough from the sides of the bowl toward the center, over and over, until all the dough was loosened from the sides and the dough was back to its original size.  In centering the ball in the bottom of the bowl, it was easy to just slice through it, making two halves for two loaves (rounds) of bread.

I did have a Pyrex 1 Litre bowl as recommended by the website, and I used a 4 cup Anchor Hocking bowl for the other. I noted that the website advised generously greasing the bowls with butter, which I did.  I also used my trusty red rubber spatula once again, along with my hand to plop the wet dough into the bowls.

I greased not only the insides, but also the rims of both bowls.  Let rise another hour….

Aren’t they cute?

I popped them into a 425 degree oven for 15 minutes.  Lowered the over to 375 degrees for another 15 minutes and voila!

Two sweet, compact loaves that will actually slide nicely into a gallon size ZipLoc bag for storage! I cut off a slice and toasted it this morning, and the bread is light, fluffy, and with a pat of butter, rivals chewy Italian bread, toasted!