Peasant Bread

I don’t know where I ever got this recipe but I’ve been making it for my family for years.  I like it that this bread doesn’t require any kneading and the texture of the bread is crunchy on the outside and chewy on the inside.  When you eat a slice of this, you know you’re really EATING something!  It also make fabulous toast the morning after, if you’re lucky enough to have any left. 2 cups warm water
2 tsp. yeast
1 Tbs. sugar
1 1/2 tsp. kosher salt
5 cups flour
1 tsp. Italian seasoning

Add yeast, sugar, and salt to warm water and let rest for a few minutes until foamy on top.

Place flour and Italian seasoning into a large mixing bowl; stir in yeast mixture; dough will be sticky.

Place dough into a greased bowl and cover bowl; let rise for 45 minutes.

Stir dough down and then divide in half; place each half in a mound on two greased baking stones that have been sprinkled with a bit of corn meal, if possible.

Let dough rise for 20-25 minutes.  Bake in a preheated 425 degree F. oven for 10 minutes.  Reduce heat to 375 degree F. and bake 15-20 minutes longer.  Loaves will be crusty and chewy…and ever so delicious!

Let’s Get You Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] family turns their nose up at!  We find this soup is especially delicious when served with warm peasant bread, always handy for […]

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Where does the Italian seasoning go? In the bread? On the bread? Recipes description doesn’t mention it. I don’t have baking stones, so if I use air bake cookie sheets, will I still get crunchy crust? I love to make different breads & this is perfect weather to bake ! (I live west of Manhattan & it’s snowing here)
thanks !

Hi – so sorry! I’ll adjust this recipe to reflect where the Italian seasoning goes right now. Yes, it does go into the dough! You will adore this bread. If I could make it and eat it every single day, I WOULD!!! Makes lovely toast, too. As for what you Bake it on, it will get nice and crispy no matter what you use, I’ve discovered. Let me know what you think of it, please! Alli

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