Category: Appetizers, Bread Recipes, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Tea Time, Winter Recipes
Cuisine: African, Boere Kos, Italian/USA, Mediterranean, South African
Yields:
2 Servings
Difficulty: Easy
Prep Time: 2 Hr 45 Mins
Cook Time:
35 Mins
Total Time:
3 Hr 20 Mins
In the old days the Peasant Bread was what made the old age times great.
Ingredients
Adjust Servings
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INGREDIENTS FOR 2 LOAFS:
Instructions
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METHOD:
- 1. In a large bowl whisk together the Flour, Salt, Sugar, and Instant Yeast. Add the water. Using a rubber spatula mix until the water is absorbed and the ingredients form a sticky dough ball. (If you need to use active dry yeast instead, proof it in the lukewarm water first for about 10 minutes until foamy, before adding to the other ingredients.)
- 2. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours until the dough has doubled in bulk. Note: Here's a trick for making the perfect warm spot for the dough to rise. Set the oven to 200 degrees and let it preheat for 1 minute then shut it off. The temperature will be between 26 degrees and 37 degrees. you should be able to place your hands (carefully) on the oven grates without burning them.
- 3. Set a rack in the middle of the oven and preheat it to 220 degrees. Grease two 1-quart oven-safe bowls like Pyrex. With softened Butter be generous. Using two forks deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate turning the mass into a rough ball.
- 4. Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift each half of the dough into a prepared bowl. If the dough is too wet to transfer with forks lightly grease your hands with Butter or Oil then transfer half to a bowl. (If your dough drops and breaks apart on the transfer don't worry, just divvy the dough between the bowls and it will come back together as it rises.) Do not cover the bowls. Let the dough rise on the countertop near the oven for 10 to 20 minutes until the top of the dough just crowns the rims of the bowls.
- 5. Transfer the bowls to the oven and bake for 15 minutes. Reduce the heat to 190 degrees and bake for 17 to 20 minutes more until evenly golden all around. Remove the bowls from the oven and turn the loaves out onto cooling racks. If the loaves look pale, return them to their bowls and bake for 5 minutes longer. Let the loaves cool for 15 minutes before cutting.
