Peasant Bread: The Best Peasant Bread Recipe from Cook'n

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	Peasant Bread

Serves: 16

Print this Recipe

Yield: 2 loaves

Sue Ann Chapman, Tulsa, Oklahoma

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

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.

© Copyright Reiman Publications, 1993-1997

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