Easy Peasant Bread
This post may contain affiliate links. Read our disclosure policy.
Despite the scorching July heat, I recently found myself with an irresistible craving for freshly baked bread. I know, it sounds a little crazy when I’ve been avoiding turning on my oven to keep the house cool. But a craving for homemade bread is a powerful thing, and I gave in, deciding to make one of the easiest bread recipes I know. I got this particular recipe for easy peasant bread from an old neighbor who said it was a traditional Greek recipe. It’s so simple, I’ve started calling it my “bread recipe for dummies” because it’s nearly impossible to mess up.
This bread definitely has a rustic charm. When you put the dough on the baking sheet, you simply form it into two free-form blobs. It may not be the prettiest loaf you’ve ever seen—which is probably how it got its name—but what it lacks in looks, it more than makes up for in flavor. The result is a delicious bread with a perfect crust on the outside and a wonderfully chewy, soft center. As a self-proclaimed “bread freak,” I can tell you it is absolutely heavenly. And if you happen to have any leftovers, it makes the most incredible garlic bread. Enjoy!
Ingredients for Easy Peasant Bread
- ACTIVE DRY YEAST OR INSTANT YEAST
- WARM WATER
- SUGAR
- SALT
- FLOUR
- CORNMEAL
- BUTTER
Instructions for Easy Peasant Bread
To start, grab a large bowl and combine the yeast, lukewarm water, sugar, and salt. Stir everything together until it dissolves completely. Then, add the flour and stir until the ingredients are well blended and you have a soft, sticky dough. The best part of this recipe is that there’s no kneading required. Simply cover the bowl with a clean tea towel and let the dough rise in a warm spot for about one hour, or until it has doubled in size.
Once the bread dough is ready, remove it from the bowl. Divide it in half and shape each half of the dough into a rustic, round loaf. Place both rounds on a greased cookie sheet that you’ve sprinkled with cornmeal. Cover the loaves again and let them rise for another hour.
When the second rise is complete, brush the tops of the loaves with melted butter. Place them in a preheated oven at 425°F and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and continue to bake for another 15 minutes, or until the bread is golden brown. Serve your two fresh loaves warm and enjoy!
Frequently Asked Questions
What kind of flour should I use for this recipe?
All-purpose flour works perfectly for this recipe and will give you a great result. If you want a slightly chewier bread, you can use bread flour.
My dough is very sticky. Is that normal?
Yes, it is! This dough is designed to be soft and sticky. Avoid the temptation to add extra flour, as this will make your finished bread dense and heavy. The stickiness is key to achieving that wonderful chewy center.
Do I have to let the dough rise twice?
Yes, both rises are important. The first rise, or “bulk fermentation,” is where the flavor and structure of the dough really develop. The second rise, or “proofing,” gives the bread its final lift and airy texture just before it goes into the oven, ensuring a light and delicious loaf.
How do I know when the bread is done baking?
The bread should be a deep golden brown. A simple trick is to tap the bottom of one of the loaves; if it sounds hollow, it’s done.
Can I make this bread ahead of time?
You can! After the first rise, you can place the covered dough in the refrigerator overnight. The cold will slow the fermentation process, which can actually develop a more complex flavor. Just let the dough come back to room temperature before you shape it for the second rise.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Peasant Bread
Real Mom Kitchen
Equipment
Ingredients
- 1 pkg dry yeast
- 2 cups warm water
- 1 Tbsp sugar
- 2 tsp salt
- 4 cups flour
- cornmeal
- melted butter
Instructions
- Place yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stir until well blended. Do not knead. Cover and let rise until double in size (about 1 hour).
- Remove dough from bowl and place in 2 rounds on a greased cookie sheet sprinkled with cornmeal. Let rise an additional hour.
- Brush top on dough with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook for an additional 15 minutes. Serve warm. Makes 2 loaves.
