Spanish Peasant Bread

"A jug of wine, a loaf of bread and thou!"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
2hrs 20mins
Ingredients:
9
Yields:
1-2 loaves
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ingredients

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directions

  • Dissolve yeast in 2/3 C water.
  • Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
  • Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
  • Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
  • Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
  • Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

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Reviews

  1. This bread is just wonderful! I used a Kitchenaid mixer as well for mixing the dough and what a wonderful dough it was - soft and fluffy. I made a single loaf (which rose into a huge loaf during the baking!) and topped with poppy seeds. Great taste and texture - thanks for sharing your recipe! Made for the Best of 2013 event, recommended by Cookgirl
     
  2. I used my KitchenAid mixer to prep the dough and replaced about 2 cups of the unbleached flour with freshly milled spring wheat. I love the simplicity of this recipe and the manner in which the bread is prepped for baking (cold oven). Served with a Spanish-themed main dish shrimp salad (recipe coming soon I hope!), fresh orange slices and glass of wine for a wonderful Father's Day early dinner. Bingo! Thank you for posting the recipe.
     
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