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SIMPLE PEASANT LOAF

1 C LUKEWARM WATER
2 TSP YEAST
2 C FLOUR
1 TSP KOSHER SALT
1 TSP SUGAR

BUTTER

SPRINKLE YEAST IN LUKEWARM WATER AND SET ASIDE.

MIX FLOUR, SALT, AND SUGAR IN LARGE BOWL.

ADD WATER AND YEAST AND MIX UNTIL ALL FLOUR ABSORBED.

COVER WITH TEA TOWEL AND LET RISE IN WARM PLACE FOR AN HOUR OR SO.

GREASE A QUART PYREX BOWL WITH BUTTER.

USE PAIR OF FORKS TO PULL DOUGH FROM EDGES AND PLOP INTO BUTTERED BOWL.

OVEN TO 425°.

LET RISE IN WARM PLACE FOR 20-30 MINUTES WHILE OVEN HEATS.

BAKE 15 MINUTES AT 425°.

REDUCE OVEN TO 375° AND BAKE 17 MINUTES MORE AT 375°.

DUMP OUT ON RACK AND COOL FOR AT LEAST 10 MINUTES OR AS LONG AS YOU CAN STAND IT.

VARIATIONS:

DOUBLE THE RECIPE, TURN OUT INTO OBLONG PYREX PAN, BRUSH WITH OLIVE OIL, SPRINKLE WITH ROSEMARY AND OLIVE OIL. COAT BUTTERED BOWLS WITH SEED FLAVOURING MIX (SEE FLATBREAD).