Imagine this. You can create hearty delicious homemade bread in your own oven with just a few minutes of hands-on prep. And it will be ready to enjoy in less than three hours. With no need for special equipment. And the texture and flavor are spot-on …not kidding. This Everyday No-Knead Peasant Bread is the real deal.
Let’s start at the beginning…
Gather up the short list of ingredients.
- all-purpose flour
- instant yeast
- sugar
- salt
- water
As we proceed, I’ll share some images with you so that you have an idea of how the dough should appear in each step.
The recipe and technique are from Alexandra Stafford at Alexandra Cooks. She includes a great video tutorial on this very process …check it out if you need further guidance.
The recipe is also featured in Ali’s book… Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice. I highly recommend getting yourself a copy.
Let’s talk about flour and yeast…
- When measuring my flour, I prefer to do so by weight in grams rather than by volume. The process is so quick (and accurate) if you have a digital kitchen scale.
- Keep in mind that not all flour weighs the same. Your preferred all-purpose flour may weigh more or less than the amount listed in the recipe. As you work with a recipe and are happy with the results, make a note of the exact weight in grams of your flour for future reference.
- My go-to all-purpose flour is from Sunrise Flour Mill. It’s made from non-GMO organic heritage grains and is free of glyphosate. And it definitely weighs a bit more …so I make the adjustment.
- Place your large empty bowl on the scale and turn it on so that it reads 0.00 grams. Then just scoop your flour into the bowl until you reach the exact weight needed. The remaining ingredients are then added.
What is the difference between active dry yeast and instant yeast?
- Both can be used interchangeably with a slightly different process.
- Active dry yeast needs to be dissolved in water to “proof” before using.
- Instant yeast can be whisked right into the dry ingredients without the need for blooming or proofing. More on that here.
- If you have only active-dry yeast on hand when making this dough, that’s okay. You’ll need to take an extra step which is explained in the recipe instructions.
I wasn’t messin’ with you when I claimed that this is so quick and easy. As you can see, it’s all mixed by hand …takes about five minutes. Cover the bowl and place it in a warm spot for about an hour or so.
You’ll be amazed at how the dough doubles in size, like you see here…
Now that the dough is ready, it needs to be transferred to the buttered oven-safe bowls. As you work with the dough, it will deflate considerably. That’s perfectly normal.
It also will be on the sticky side. That’s why it is recommended that you separate the dough in half and then place each portion in a bowl using several forks.
At this point, do your best to estimate that the amount of dough in one bowl is equal to the other.
Or you can proceed as I do …assuming that your empty bowls are of equal weight, give each one a quick weigh-in on your scale.
If they are off by quite a bit, transfer some dough from one bowl to the other until they match or are close. That will ensure that the loaves bake evenly.
Your Everyday No-Knead Peasant Bread is almost ready for the oven. Almost…
At this point, set the bowls of dough aside (uncovered) in a warm draft-free area for the second rise. It will take about 20 to 30 minutes for the dough to reach (or rise above) the top of the bowl. Now you’re ready to bake some bread.
Not that it’s necessary, I prefer to rest the bowls on a small baking sheet before placing them in the preheated oven. Just seems to make it easier to handle them that way.
Since the process is a quick one, I typically get started on this early in the day. Once you’re accustomed to the super easy process, you’ll most likely agree that it makes sense to get the dough prepared first thing in the morning. The wonderful aroma of freshly baked bread filling your kitchen by late morning is amazing.
And take a look at what you have to offer the family when they pop in looking for some lunch…
As tempting as it may be …don’t start slicing yet. Give these beauties at least fifteen minutes to cool down before cutting into them. It’ll be worth the wait.
What does the term peasant bread mean?
This is referred to as peasant bread because of the way it is made …the same way that European peasants made their rustic loaves through the centuries.
Simple ingredients. Easy process so that it could be made daily to be consumed at every meal.
You’ll be so happy to have this Everyday No-Knead Peasant Bread for…
- Grilled cheese sandwiches.
- Homemade bread crumbs.
- Crispy homemade croutons.
- French toast.
The bread will keep well for several days on your counter as long as it is kept in a sealed bag or container. If I’m not planning to make breadcrumbs or croutons with it, I usually prefer to get it into the freezer after that first day.
If you will be using the bread for future toast or sandwiches, slice it before freezing so that you can remove just the amount you need each time.
everyday no-knead peasant bread
Based on a recipe by Alexandra Stafford of Alexandra Cooks
Ready to enjoy in three hours or less.
Ingredients
- 4 cups unbleached all-purpose flour (512 grams)
- 2 teaspoons kosher salt (10 grams)
- 2 teaspoons granulated sugar (8 grams)
- 2 1/4 teaspoons instant yeast or active-dry yeast (9 grams)
- 2 cups lukewarm water (454 grams)
- softened unsalted butter, for greasing bowls
Instructions
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Mixing the dough if using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast Add the water. With a rubber spatula, mix until the water is absorbed and the ingredients form a sticky ball.
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Mixing the dough if using active-dry yeast: In a small mixing bowl, dissolve the sugar into the lukewarm water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active.
Meanwhile, in a large mixing bowl, whisk together the flour and salt. When the yeast, water & sugar mixture is foamy, stir it up, and add it to the flour mixture. With a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky ball. .
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Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
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Set a rack in the middle of the oven and preheat to 425°F.
Generously grease two 1-quart oven-safe bowls with the softened butter.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl by quarter turns as you deflate, turning the mass into a rough ball.
Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift each portion into a prepared bowl. Do not cover the bowls.
Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until the top of the dough just crowns the rims of the bowls.
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Bake for 15 minutes. Then reduce the heat to 375°F and bake for 15 to 17 minutes longer, until evenly golden all around. Remove from the oven and turn the loaves out onto cooling racks. Allow the loaves to cool for 15 minutes before cutting.
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More no-knead breads for you…
The fiber contained in bread in particular makes it a very healthy food. These are the indigestible carbohydrates. They swell up in the stomach and ensure a long-lasting feeling of satiety. Cravings don’t even arise. Wholemeal spelled bread is number one among the healthiest types of bread, and for good reason: Not only does it contain five times as much fiber as white bread, but it is also easier to digest. Wholemeal bread provides a wide variety of vital substances such as magnesium, zinc, potassium, and iron.