- 1 package (1/4 ounce) active dry yeast
- 2 cups warm water (110° to 115°), divided
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- 1 tablespoon poppy seeds
- Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour.
- Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes.
- Bake at 350° for 45 minutes. Remove from pans; serve warm if desired. Yield: 2 loaves.
Originally published as Peasant Bread in Country April/May 1994, p51
Reviews for Peasant Bread
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Reviewed Feb. 26, 2011
":) Very good... I included roasted garlic and it was very good!!"
Reviewed Apr. 6, 2009
"this bread is so easy. next time i am going to put garlic cloves in it instead of poppy seeds"