STREAMING NOW: Carnivorous

Italian Peasant Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of my granddaughter's favorite. It is wonderful fresh from the oven and served with spaghetti or with a hearty soup (see some of my soups). Slather it with butter for a high calorie treat. It smells soooo good baking. The best part is you don't have to shape the loaves. Just mold them and put them on a baking sheet free form. If they look irregular that is O.K.”
4hrs 30mins
2-3 loaves

Ingredients Nutrition


  1. Dissolve the yeast in the warm water.
  2. Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).
  3. Add the salt water and the extra flour.
  4. Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.
  5. If you need it a little bit more elastic, add a few drops of water.
  6. Place dough on a slightly floured counter and cover with a large bowl.
  7. Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.
  8. Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.
  9. Place on a baking sheet sprinkled with cornmeal.
  10. Rise again.
  11. Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too).
  12. Bake 425-450 degree oven for 25 minutes.
  13. Watch and if it is getting too brown, cover them with foil.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a