Monday, April 28, 2008

Peasant Bread

We were invited over to a friends house for dinner on Saturday night. I was asked to bring this is what I made.

Peasant Bread
(thanks to Emily Owsley, who introduced the "Favorites" cookbook to me!)

1 pkg. rapid rise yeast
2 c. warm water
1 Tblspn. Sugar
2 tsp. Salt

Dissolve the 4 above ingredients together.
Then add:

4 c. flour
Stir until blended.

Do not knead!
Just cover and let sit for about 1-1 ½ hours, until it doubles in size.
With floured hands, remove dough and divide into two pieces.
Grease cookie sheet and sprinkle with cornmeal.
Put two shaped pieces of dough onto cookie sheet , cover, and let rise again for about another 1 ½ hrs.
Brush top of bread with melted butter (**this is when I also sprinkle with parmesan cheese)
Bake at 425 degrees for about 10 minutes. Then add another basting of butter and turn down the oven to 375 degrees for another 15 minutes.

OPTIONS!! You can add anything to the bread dough (ie. rosemary, parmesan, sundried tomatoes, etc.) This bread comes out looking like 2 rounds of foccacia bread--very rustic looking.