French Peasant
Bread from Beckie:
From “Favorites” Cookbook
book: Les Miserables
1 package dry yeast
2 c warm water
1 T sugar
2 t salt
4 c flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl. Proof and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, removed dough from 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 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
Tips: I use a large rubber scraper to divide the dough in the bowl and scoop it out, this dough is very sticky. Sometimes I just spray the pan with Pam because it's faster and easier than oil. I usually use about 2 T butter. Sometimes I like to substitute 1/4 c whole wheat flour for white, gives it a nice flavor and texture.
book: Les Miserables
1 package dry yeast
2 c warm water
1 T sugar
2 t salt
4 c flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl. Proof and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, removed dough from 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 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
Tips: I use a large rubber scraper to divide the dough in the bowl and scoop it out, this dough is very sticky. Sometimes I just spray the pan with Pam because it's faster and easier than oil. I usually use about 2 T butter. Sometimes I like to substitute 1/4 c whole wheat flour for white, gives it a nice flavor and texture.
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