Italian Peasant Bread

Name: Italian Peasant Bread
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 2-3 loaves
Ingredients: 2 tablespoons regular dry yeast; 2 1/2 cups water (110 degrees); 4 cups flour; 1 teaspoon salt, dissolved in; 1 teaspoon water; 2 1/2 cups more flour (added as needed); cornmeal

Submitted by Mimi in Maine

"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."

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Ready In:: 4hrs 30mins
Ingredients:: 7
Yields:: 2-3 loaves

ingredients

2 tablespoons regular dry yeast
2 ¹⁄₂ cups water (110 degrees)
4 cups flour
1 teaspoon salt, dissolved in
1 teaspoon water
2 ¹⁄₂ cups more flour (added as needed)
cornmeal

directions

Dissolve the yeast in the warm water.
Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).
Add the salt water and the extra flour.
Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.
If you need it a little bit more elastic, add a few drops of water.
Place dough on a slightly floured counter and cover with a large bowl.
Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.
Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.
Place on a baking sheet sprinkled with cornmeal.
Rise again.
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).
Bake 425-450 degree oven for 25 minutes.
Watch and if it is getting too brown, cover them with foil.

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Reviews

We just made this bread. I followed directions as written. It was delicious! I will be making this again. Thank you, Mimi in Maine!

jackieindelaware
this is a very nice and easy bread recipe. I haled the ingredients and made one long loaf. The only thing i would change is add more liquid. This is one of the few bread recipes i've tried that calls for too much flour.

Mizzy

RECIPE SUBMITTED BY

Mimi in Maine

Winthrop, 58

John 3:3 Psalm 91 We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a> My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a>

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