Is Peasant Bread Really the Easiest Bread to Make?
Is Peasant Bread Really the EASIEST Bread to Make? is a easy American recipe that serves 8. 120 calories per serving. Recipe by Cooking With Brooke's Kitchen on YouTube.
Prep: 3 hrs 35 min | Cook: 35 min | Total: 4 hrs 25 min
Cost: $6.94 total, $0.87 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1.5 teaspoons Quick‑Rise Instant Yeast (can substitute active dry yeast (use 2 teaspoons))
- 1.5 teaspoons Granulated Sugar
- 1.5 teaspoons Salt (preferably fine sea salt)
- 1.5 cups Lukewarm Water (about 105°F (40°C))
- 2 tablespoons Olive Oil (for greasing the loaf pan)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the all‑purpose flour, quick‑rise yeast, sugar, and salt until evenly distributed.
Time: PT5M
Add Water and Form Dough
Pour the lukewarm water into the dry mixture and stir with the whisk until a shaggy dough ball forms. No need to knead vigorously; just bring everything together.
Time: PT5M
First Rise (Bulk Fermentation)
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise at room temperature until it doubles in size, about 2 hours.
Time: PT2H
First Set of Stretch‑and‑Fold
Wet your hands, gently loosen the dough on the sides, then pull one edge up and fold it over the center. Rotate the bowl and repeat four times total.
Time: PT5M
Rest After First Fold
Cover the bowl again and let the dough rest for 20 minutes.
Time: PT20M
Second Set of Stretch‑and‑Fold
Repeat the stretch‑and‑fold technique (four folds) with wet hands.
Time: PT5M
Second Rest
Cover and let the dough sit for another 15‑20 minutes.
Time: PT15M
Shape and Grease Pan
Lightly oil the loaf pan with olive oil. Turn the dough onto a lightly floured surface, gently flatten into a rectangle, and roll it up, sealing any large air bubbles by pressing them out.
Time: PT5M
Second Proof in Pan
Place the shaped dough into the greased loaf pan, cover loosely, and let it rise until it rises about ½ inch above the pan edge, about 45 minutes (or up to 1 hour in a cooler kitchen).
Time: PT45M
Bake the Bread
Preheat the oven to 375°F (190°C). Bake the loaf for 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
Time: PT35M
Temperature: 375°F
Cool and Slice
Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a cooling rack. Slice after fully cooled for clean cuts.
Time: PT15M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 22 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use half whole wheat)
- Instead of Quick‑Rise Instant Yeast: Active Dry Yeast
- Instead of Granulated Sugar: Honey (use 1 teaspoon), Maple Syrup (use 1 tsp)
- Instead of Salt: Kosher Salt (use 2 tsp)
- Instead of Olive Oil: Vegetable Oil, Canola Oil
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Kitchen Towel or Plastic Wrap
- Bench Scraper or Dough Scraper (optional)
- 9×5‑inch Loaf Pan (Gotham Steel or similar)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mix until a cohesive dough ball forms.
- First rise until dough doubles in size.
- Stretch‑and‑fold technique to develop gluten.
- Second proof until loaf rises ½ inch above pan.
- Bake until internal temperature reaches 190°F.
Chef Tips from the Video
- Use water at about 105°F (40°C) to activate quick‑rise yeast without killing it.
- A light dusting of flour on the work surface prevents sticking while shaping.
- Cover the dough with a damp towel rather than plastic wrap to avoid condensation.
Troubleshooting
Bread is dense and heavy.
Ensure the water is lukewarm, not cold, and that the yeast is fresh. Allow full rise time; under‑proofing leads to dense crumb.
Large air pockets in the crumb.
During shaping, gently press out bubbles and perform the stretch‑and‑folds as described. Over‑handling can also trap air.
Crust is too hard or burnt.
Tent the loaf with foil after 25 minutes or lower oven temperature to 350°F and extend baking time slightly.
Storage
Refrigerator: Wrap tightly; lasts up to 4 days.
Freezer: Slice, wrap each piece in foil or freezer bag; up to 2 months.
Room temperature: Store in a bread box or paper bag for 1‑2 days.
Make-Ahead Tips
- Bake the loaf a day ahead and reheat slices in a toaster or oven.
- Freeze the baked loaf; thaw at room temperature and warm before serving.
Frequently Asked Questions
What is the cultural significance and history of peasant bread in American cuisine?
Peasant bread, also known as "country" or "farm" bread, originated from rural American households where simple, inexpensive ingredients were used to make a nourishing loaf. It reflects a tradition of resourcefulness, providing a soft, sturdy bread for everyday meals without the need for fancy equipment.
What are the traditional regional variations of peasant bread in the United States?
In the Midwest, peasant bread often includes cornmeal for added texture, while Southern versions may incorporate a touch of buttermilk for tenderness. New England adaptations sometimes add a splash of honey for subtle sweetness, but the core method of quick‑rise yeast and stretch‑and‑fold remains consistent.
How is peasant bread traditionally served in American households?
It is typically sliced and used for sandwiches, toast, or served alongside soups and stews. Because of its soft, chewy crumb, it pairs well with butter, jam, or hearty gravies, making it a versatile everyday staple.
What occasions or celebrations is peasant bread associated with in American culture?
Peasant bread is a common everyday loaf rather than a holiday specialty, but it often appears at family picnics, potlucks, and casual gatherings where a simple, comforting bread is desired.
What makes peasant bread special or unique in American bread traditions?
Its simplicity—just flour, water, yeast, sugar, and salt—combined with a quick‑rise yeast and a few stretch‑and‑folds gives it a light, airy crumb without the long fermentation of sourdough. This balance of ease and texture sets it apart from both dense store‑bought loaves and artisanal sourdough.
What are the most common mistakes to avoid when making peasant bread at home?
Common errors include using water that is too hot (which kills the yeast), not allowing the dough to double during the first rise, and over‑handling the dough during shaping, which can deflate the airy crumb. Also, under‑baking leads to a gummy interior.
Why does this peasant bread recipe use quick‑rise instant yeast instead of active dry yeast?
Quick‑rise instant yeast is formulated to work faster and doesn’t require proofing in water first, which shortens the overall timeline while still delivering a good rise. The recipe’s 2‑hour bulk fermentation is calibrated for this yeast’s rapid activity.
Can I make peasant bread ahead of time and how should I store it?
Yes. Bake the loaf, let it cool completely, then wrap it tightly in plastic or foil. Store at room temperature for up to two days, refrigerate for up to four days, or freeze sliced pieces for up to two months. Reheat in a toaster or oven before serving.
What texture and appearance should I look for when the peasant bread is done?
The crust should be golden‑brown and sound hollow when tapped on the bottom. The interior will be soft, spongy, and slightly chewy with small, uniform air pockets. An internal temperature of 190°F (88°C) confirms it is fully baked.
What does the YouTube channel Cooking With Brooke's Kitchen specialize in?
Cooking With Brooke's Kitchen focuses on approachable, home‑cooked meals with step‑by‑step tutorials. Brooke emphasizes simple techniques, budget‑friendly ingredients, and making classic comfort foods accessible to beginners.
How does the YouTube channel Cooking With Brooke's Kitchen's approach to American comfort cooking differ from other cooking channels?
Brooke’s style is centered on minimal equipment, clear visual cues, and a friendly, conversational tone. She often shares personal tips and shortcuts that make everyday recipes like peasant bread feel less intimidating compared to more production‑heavy channels.
Last updated: August 24, 2026
