Spanish Peasant Bread Recipes

Steps:

• Starter: The water should be at room temperature.
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -10 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough: Add the water and yeast to starter.
• Add 1 cup, of flour and stir until it is well combined.
• Add the salt and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 15 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with olive oil.
• Brush top of dough with a bit of olive oil,.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 2 equal pieces.
• Knead briefly.
• Shape each piece into a tight ball.
• Place on a greased baking sheet.
• Cover with a clean damp towel and put in a warm place until doubled in volume.
• Preheat oven to 450 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Using a sharp knife score the loaves with cuts 1/4- to 1/2-inch deep along the surface.
• Place loaves in the hot oven.
• Bake for about 20 minutes.
• Reduce heat to 400 degrees F and bake another 15 to 20 minutes.
• Remove from oven and allow to cool for 1/2 hour.
• Brush tops with a bit more olive oil if you wish.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Steps:

• Dissolve yeast in 2/3 C water.
• Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
• Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
• Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
• Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
• Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

Steps:

• In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
• In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105 to 115 degrees F) until combined. With floured hands, shape dough into a ball in bowl.
• Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.
• Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading.
• Grease large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks.

Steps:

• In a mixing bowl whisk the flours and the salt. Set aside.
• Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
• In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
• Add the flours and salt.
• Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
• Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
• ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
• Grease 2 oven-safe bowls with about a Tbsp of butter each.
• Preheat the oven to 425ºF.
• Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
• At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
• Pre-heat oven to 425.
• Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
• If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
• You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
• Remove from oven and let cool for 10 minutes before cutting.

Steps:

• Dissolve yeast in lukewarm water. Blend in rest of ingredients except butter.
• Shape into one large round loaf. Place on a greased cooking sheet and let rise until doubled. Brush with melted butter.
• Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.

Steps:

• Place the yeast and cumin in a large bowl. Stir in 1/3 cup of the water until the yeast is dissolved. Stir in the remaining 1 1/3 cups water. Stir in 2 cups of the flour and the salt. Gradually stir in the remaining flour.
• Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in a large, clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down the dough, knead for 5 minutes and divide in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
• Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.

Steps:

• Dissolve yeast, sugar and salt in water.
• Add flour and stir with a wooden spoon until blended. Do not knead -- it will be lumpy.
• Cover and let rise until doubled, about 1 hours
• Oil a cookie sheet with olive oil.
• Oil hands and remove dough from bowl and divide into 2 rounds and place on cookie sheet.
• Sprinkle dough with cornmeal(optional).
• Let rise 1 hour.
• Preheat oven to 425 degrees and brush dough with melted butter.
• Bake for 10 min then reduce heat to 375 degrees and bake an additional 15 minutes.
• When finished baking, brush again with melted butter.

Steps:

• Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. , Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45 minutes. Remove from pans; serve warm if desired.