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Italian Peasant Bread

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“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.”
READY IN:
4hrs 30mins
YIELD:
2-3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  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.

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