I promised to post the recipe for my new favorite bread, (thanks Lori!) so here 'tis. It is pretty darn easy--you don't even have to proof the yeast, and there is no kneading. It isn't as good the next day so serve it right out of the oven. Enjoy! Peasant Bread From Lori Hickman
1 package dry yeast
2 c. warm water
1 T. sugar
2 tsp. salt
4 c. flour
oil
corn meal
melted butter
Place yeast, water, sugar & salt in warm bowl and stir til dissolved. Add flour and stir til blended. Do not knead. Cover and let rise one hour or til doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush top with melted butter and bake at 425 for 10 min. Reduce oven temp to 375 and cook another 15 min. remove from oven and brush again w/ butter. Serve warm.
1 package dry yeast
2 c. warm water
1 T. sugar
2 tsp. salt
4 c. flour
oil
corn meal
melted butter
Place yeast, water, sugar & salt in warm bowl and stir til dissolved. Add flour and stir til blended. Do not knead. Cover and let rise one hour or til doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush top with melted butter and bake at 425 for 10 min. Reduce oven temp to 375 and cook another 15 min. remove from oven and brush again w/ butter. Serve warm.
The nice missionaries who helped us eat two loaves of Peasant Bread on Sunday
2 comments:
I'm going to make this next time I have a day off. Thanks for posting it :)
It is angels like you that give comfort to us "missionary moms" Heather. Those boys are lucky to know sister Colby and her good cooking!
Post a Comment