Discover the ultimate no-knead bread recipe that promises bakery-quality results with minimal effort. This Peasant Bread is incredibly easy to make, perfect for beginners, and so irresistibly delicious it will become a staple at every meal!
There’s nothing quite like the aroma of freshly baked bread filling your kitchen. For many, the idea of baking bread from scratch seems daunting, reserved for seasoned bakers with hours to spare. But what if we told you that homemade bread is not only achievable but incredibly simple and rewarding? This Peasant Bread recipe is here to transform your baking experience, proving that even beginners can create a rustic, tender loaf with a glorious buttery crust.
Beyond the delightful taste, baking your own bread offers numerous advantages. You gain complete control over the ingredients, ensuring no unwanted additives find their way into your family’s food. It’s also a surprisingly economical choice, helping you save money on groceries. Most importantly, the satisfaction of pulling a warm, golden loaf from your oven, knowing you made it yourself, is unparalleled. This recipe minimizes the hands-on time, making it accessible for busy individuals who crave wholesome, homemade goodness.
This Peasant Bread recipe stands out as a truly exceptional and easy no-knead bread. If you’ve ever felt intimidated by yeast or the extensive kneading process typically associated with bread making, this is the perfect starting point. Unlike some other no-knead varieties, which can sometimes result in a chewier texture, this peasant bread boasts a wonderfully tender crumb and an incredibly delicious, buttery crust that will leave you craving more. It’s so simple, you’ll wonder why you didn’t try it sooner! For more simple bread recipes that will build your confidence, don’t miss our Focaccia Bread Recipe or these delightful Dinner Rolls.
Why Peasant Bread is Your Next Favorite Loaf
Peasant bread, sometimes referred to as Dutch oven bread or simple country bread, is beloved for its rustic charm and straightforward preparation. Its beauty lies in its simplicity – using basic ingredients and a minimal hands-on approach. The “no-knead” method is revolutionary, allowing the yeast and time to do the hard work of developing gluten, resulting in a beautifully textured loaf without the physical exertion of traditional kneading. This means less mess, less effort, and more time to enjoy the delightful process of baking.
Our Peasant Bread recipe takes this simplicity a step further by ensuring a consistently soft interior and a rich, buttery exterior. It’s a versatile bread that pairs perfectly with almost any meal, from hearty stews and soups to fresh salads or simply slathered with butter and jam for breakfast. The slightly chewy, yet tender crumb, combined with the golden, crisp crust, makes it an irresistible addition to your table.
Essential Ingredients for Perfect Peasant Bread
Creating this easy no-knead Peasant Bread requires just a few pantry staples. Each ingredient plays a crucial role in developing the bread’s delightful flavor and texture:
- Water: The foundation of any good bread, warm water is essential for activating the yeast. Aim for lukewarm, around 105-115ºF (40-46ºC). It should feel comfortable to the touch, not hot, as excessively hot water can kill the yeast.
- Yeast: We recommend using active dry yeast for this recipe. It’s reliable and ensures a good rise. While instant yeast can also be used, be mindful that your dough might rise a bit faster, so keep a close eye on it during proofing.
- Sugar: Just a touch of sugar acts as food for the yeast, helping to activate it and encourage a robust rise. It also contributes to the beautiful browning of the crust.
- Salt: Don’t skip the salt! It’s vital for enhancing the flavor of the bread and controlling the yeast’s activity, preventing it from rising too quickly. Kosher salt or sea salt are excellent choices.
- Flour: All-purpose flour works wonderfully here, providing a tender crumb. This dough is designed to be quite sticky, so resist the urge to add too much extra flour. The amount needed can vary slightly depending on your local humidity, so start with the recommended amount and adjust minimally if necessary to achieve a shaggy, combined dough.
- Butter: The secret to that incredible, buttery crust! Melted butter is brushed onto the loaves both before and after baking, creating a rich flavor and a lovely golden finish. Unsalted butter is preferred since salt is already incorporated into the dough, giving you better control over the overall sodium content.
Step-by-Step Guide to Baking Easy Peasant Bread
Follow these simple steps to bake your perfect no-knead Peasant Bread:
- **Activate the Yeast:** In a large mixing bowl (or the bowl of a stand mixer), pour the warm water. Add the active dry yeast and sugar. Stir gently and allow the mixture to sit undisturbed for about 5-10 minutes, until it becomes visibly foamy. This indicates the yeast is active and ready to work its magic.
- **Combine Dry Ingredients:** Add 3 1/2 cups of the all-purpose flour and the salt directly into the yeast mixture.
- **Mix the Dough:** Using a sturdy spoon or a dough hook on a stand mixer, mix the ingredients just until they come together. The goal is to form a shaggy, sticky dough. Avoid overmixing or kneading. If the dough seems too wet to form a cohesive mass, add the remaining 1/2 cup of flour gradually, just until it barely comes together. Remember, a sticky dough is a happy peasant bread dough!
- **First Rise (Bulk Fermentation):** Transfer the sticky dough to a large, generously greased bowl. A rubber spatula can be helpful to scrape all the dough from your mixing bowl.
- **Proofing:** Cover the bowl tightly with plastic wrap or a clean tea towel. Place it in a warm, draft-free spot in your kitchen. Let the dough rise until it has roughly doubled in volume, which typically takes about 1 hour, depending on your room temperature.
- **Shape the Loaves:** Once the dough has doubled, gently turn it out onto a lightly floured counter. Divide the dough into two equal portions. Gently shape each portion into a round loaf. The key here is to handle the dough minimally to maintain its airy structure.
- **Second Rise (Final Proof):** Place the shaped round loaves onto a baking sheet lined with parchment paper. Cover them again with plastic wrap or a tea towel. Let them rise for a second time in a warm spot until they have doubled in size, usually another hour.
- **Prepare for Baking:** While the loaves are on their second rise, preheat your oven to 425ºF (220ºC). Once preheated and the loaves are fully risen, take half of your melted butter and gently brush it over the tops of both loaves.
- **Bake to Golden Perfection:** Carefully transfer the baking sheet with the loaves to the preheated oven. Bake at 425ºF (220ºC) for 10 minutes. Then, reduce the oven temperature to 375ºF (190ºC) – keeping the bread in the oven – and continue to bake for an additional 15-20 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom.
- **Final Butter Brush:** As soon as you remove the golden loaves from the oven, immediately brush them generously with the remaining melted butter. This creates an even more irresistible, flavorful crust.
- **Cool and Serve:** Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving. This resting period is crucial for the bread’s internal structure to set, ensuring a perfect texture.
Expert Tips for Your Best Peasant Bread
Mastering this simple Peasant Bread recipe is easy, but these additional tips and tricks will ensure consistent success and delicious results every time:
- Baking Vessels: While we typically make two free-form round loaves on a baking sheet, you can also bake this bread in two oven-safe bowls, such as 1-quart Pyrex bowls. If using bowls, simply grease them thoroughly with butter instead of brushing the loaves with butter later. This creates a beautifully rounded, taller loaf.
- Prevent Sticking: If you prefer not to use parchment paper, generously grease your baking sheet and then sprinkle it with a thin layer of cornmeal. The cornmeal acts as a non-stick barrier and adds a delightful, subtle crunch to the bottom crust.
- Flour Variations: This recipe has been perfected using all-purpose flour for its tender crumb. Bread flour can also be used, which might result in a slightly chewier texture. If you’re looking to incorporate whole-wheat flour for added nutrition, we recommend starting with a half whole-wheat, half all-purpose flour blend to maintain the desired texture and rise, gradually increasing the whole-wheat proportion in subsequent bakes if you wish.
- No Kneading Means No Kneading: Remember, the beauty of this bread is its no-knead nature. Only mix the ingredients until they are just combined and no dry flour remains. Overmixing will develop too much gluten, which can make the bread tougher. A sticky, shaggy dough is exactly what you want!
- No Stand Mixer Required: Don’t have a stand mixer? No problem! This recipe is incredibly forgiving and can be easily made using just a large mixing bowl and a sturdy wooden spoon or spatula for stirring. It’s a testament to the simplicity of peasant bread.
- Portion Control and Future Baking: This recipe yields two delicious loaves. If you only need one, you can easily halve the recipe. Alternatively, you can make the full batch, divide the dough after the first rise, bake one loaf, and refrigerate the other half of the dough (in a greased, covered bowl) for up to 24 hours to bake a fresh loaf the next day. Just allow the refrigerated dough to come to room temperature and complete its second rise before baking.
Storing and Freezing Your Homemade Peasant Bread
Proper storage ensures your homemade Peasant Bread stays fresh and delicious for as long as possible:
Storing Fresh Bread: Once completely cooled, store your peasant bread in a bread bag, a large resealable plastic bag (Ziploc), or another airtight container at room temperature. This will help maintain its freshness and prevent it from drying out too quickly. It typically stays fresh for 2-3 days.
Freezing Baked Bread: This bread freezes exceptionally well, making it perfect for meal prep or enjoying a fresh loaf whenever the craving strikes. To freeze, ensure the baked loaves have cooled completely to room temperature – any residual warmth will cause condensation and freezer burn. Wrap each loaf tightly with aluminum foil, then place it inside a freezer-safe resealable bag. It can be stored in the freezer for up to 3 months.
Thawing and Reheating: To enjoy frozen bread, simply remove it from the freezer and let it thaw at room temperature. Keep it wrapped in foil until you’re ready to serve. For a warm, “freshly baked” experience, you can reheat the thawed loaf in a preheated oven (still wrapped in foil) at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method helps to restore its beautiful crust and tender interior.
Explore More Delicious Homemade Bread Recipes
If you’ve fallen in love with the simplicity and satisfaction of baking bread at home, we encourage you to try these other fantastic recipes:
- Hearty Potato Bread
- Homemade Parmesan Breadsticks
- Classic Easy French Bread
- Sweet and Soft Hawaiian Bread
- Fluffy White Bread Recipe
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Peasant Bread
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Ingredients
- 2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons butter melted
Instructions
- Pour the water into a large bowl (or the bowl of a stand mixer). Add the yeast and the sugar and let the mixture sit for a few minutes, until the yeast has bubbled and foamed.
- Add 3 1/2 cups of the flour and the salt to the bowl all at once and stir just until combined. Do not knead. If you need to add a little more flour to make the dough come together, you can. It will still be sticky, but should come together.
- Pour the dough into a large greased bowl. Cover and let it sit until it has doubled in volume, about 1 hour.
- Once risen, remove the dough from the bowl to a floured counter. Divide the dough into two equal portions and shape each into a round. Place the rounds on a baking sheet that has been lined with parchment paper. Cover, and let rise for an additional hour.
- Preheat the oven to 425ºF. Brush half of the butter onto the risen loaves.
- Transfer the bread to the oven. Bake in the preheated oven for 10 minutes, then reduce the heat (leaving the bread in the oven) to 375ºF. Continue to bake an additional 15 minutes, or until the bread is browned and cooked through.
- Remove from the oven and brush with the remaining butter. Let the bread cool for about 20 minutes before serving.
Recipe Notes:
You can also bake these in well buttered 1 quart Pyrex bowls or another oven safe bowl.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Serving size is calculated with 8 slices per loaf.