Peasant Bread by anna

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Peasant Bread
Submitted by anna on July 25, 2007 at 4:36 pm

DESCRIPTION
Peasant Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Peasant Bread (Large loaf)

Ingredients:

1 ½ cups water
2 tsp sugar
1 ½ tsp salt
3 ½ cups bread flour
2 tsp instant yeast

Directions:
Place all ingredients in bread machine and bake according to machine directions.
OR
Place all ingredients in bread machine and place on the dough cycle. When machine beeps, punch dough down. Preheat oven to 425 degrees and grease a bread pan. Prepare a flat surface with flour and remove the dough and place onto the surface. Roll out with a rolling pin in a rectangle, with the width the same size as bread pan. Roll the dough and place end in the bottom of the bread pan. May brush with melted butter if desired. Cover and let double in bulk, 35-50 minutes.

Place loaf on a low rack so that the top is in the center of the oven. Bake to a deep golden and until the loaf sounds hollow when tapped, 25-30 minutes. Remove the loaf from the pan and set on a rack to cool. May brush with melted butter if desired.

Note: This loaf can be baked free-form also on a baking stone. I usually shape it into a bagette, but it can be made into a round loaf. It is done when the center registers 190 degrees F.

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