Is Peasant Bread Really the EASIEST Bread to Make?

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

1. 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

2. 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

3. 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

4. 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

5. Rest After First Fold

   Cover the bowl again and let the dough rest for 20 minutes.

   Time: PT20M

6. Second Set of Stretch‑and‑Fold

   Repeat the stretch‑and‑fold technique (four folds) with wet hands.

   Time: PT5M

7. Second Rest

   Cover and let the dough sit for another 15‑20 minutes.

   Time: PT15M

8. 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

9. 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

10. 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

11. 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