Thursday, September 27, 2007

French Peasant Bread

1 Package Dry Yeast

2 Cups Warm Water

1 Tablespoon Sugar

2 Teaspoons Salt

4 Cups Flour


Corn Meal

Melted Butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do no knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 mintues. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This bread is so easy to make and goes very well with pasta dishes!

1 comment:

The Carlii said...

Natalie, have you ever made this with whole wheat flour? Does it work?