Toasted Peasant Bread Recipes

TOASTED PEASANT BREAD

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

Toasted Peasant Bread image

Steps:

Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Ingredients

1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

PEASANT BREAD

If you are looking for an easy bread recipe, this is it. Because there's no kneading involved, the bread is simple to make. A neighbor gave me this delicious recipe years ago after I had sampled the bread at her house.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 7

Peasant Bread image

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.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°), divided
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon butter, melted
1 tablespoon poppy seeds

EVERYTHING BAGEL SEASONING PEASANT BREAD

For as long as I can remember, my mother has been baking her peasant bread in Pyrex bowls, the recipe for which she shared with nobody including very dear friends. When I started my blog in 2006, I knew the peasant bread recipe was off limits, so I wrote about other recipes, until I couldn't keep the secret any longer - my mother's bread was just as good as any, and it required a fraction of the work. After pleading my case for several months, my mother acquiesced, and shortly thereafter into the ether went the peasant bread recipe. The success of the peasant bread recipe led to a cookbook, "Bread Toast Crumbs," all about the peasant bread, which I wrote with my mother. I thought we had included every possible variation of the peasant bread recipe in the book, but months after it was published, a friend wrote to me telling me she had sprinkled everything bagel seasoning into her buttered Pyrex bowls before baking, and the result was extraordinary: two glistening, seed-crusted boules, the flavors of the everything bagel seasoning permeating the loaves. Brilliant! I tried the method immediately and loved the results.

Provided by Food Network

Time 3h20m

Yield 2 loaves

Number Of Ingredients 7

Everything Bagel Seasoning Peasant Bread image

Steps:

If you are using instant yeast: Whisk together the flour, salt, sugar and instant yeast in a large bowl. Add the water and mix until it is absorbed. If you are using active-dry yeast: Dissolve the sugar into the water in a small bowl. Sprinkle the yeast over top; there is no need to stir. Let it stand until the mixture is foamy, 10 to 15 minutes. Whisk together the flour and salt in a large bowl. Stir the foamy yeast mixture, then add it to the flour mixture until it is absorbed.
Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise until the dough doubles in volume, 1 hour 30 minutes to 2 hours (see Cook's Note).
Preheat the oven to 425 degrees F. Grease two 1-quart oven-safe bowls with 1 tablespoon of butter each. Sprinkle 2 tablespoons of the everything bagel seasoning or your seed mix of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Set aside.
Using 2 forks, release the dough from the sides of the bowl. As you release the dough from the sides, pull it towards the center. Using your 2 forks, divide the dough into 2 equal portions: eye the center of the mass of dough, and starting from the center and working out, pull the dough apart. Use the two forks again to transfer each half into your prepared bowls.
Let the dough rise until it just crowns the rim of the bowls, about 30 minutes; depending on the time of year, this may take more or less time.
Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the loaves are evenly golden all around, 17 to 20 minutes more. Remove the bowls from the oven and turn the loaves out onto cooling racks. Let cool for at least 20 minutes before cutting.

Ingredients

4 cups (512 grams) unbleached all-purpose flour
2 teaspoons (10 grams) kosher salt
2 teaspoons (8 grams) sugar
2 teaspoons (8 grams) instant yeast or active dry yeast
2 cups (454 grams) lukewarm water (see Cook's Note)
2 tablespoons unsalted butter, at room temperature
4 tablespoons everything bagel seasoning (see Cook's Note)

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In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
. Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center (see video below for guidance). You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Some people like to use flexib
for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)

Toasted Peasant Bread Recipes

TOASTED PEASANT BREAD

PEASANT BREAD

If you are looking for an easy bread recipe, this is it. Because there's no kneading involved, the bread is simple to make. A neighbor gave me this delicious recipe years ago after I had sampled the bread at her house.

EVERYTHING BAGEL SEASONING PEASANT BREAD

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