French Peasant Bread
Transport your kitchen to the heart of the French countryside with this rustic and irresistibly simple French Peasant Bread. With just six pantry staples—flour, sugar, salt, yeast, warm water, and a touch of cornmeal—this no-knead bread recipe offers an effortless path to bakery-quality loaves at home. The dough’s slow rise creates a soft, airy interior, while the oven's steam ensures an authentic crusty exterior, perfect for mopping up soups or enjoying with a smear of butter. Ready in just over two hours from start to finish, this recipe yields two rustic loaves that are as visually charming as they are delicious. Whether served warm alongside dinner or used as the base for hearty sandwiches, this artisan-style bread is a must-try for home bakers of all levels.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2.25 teaspoons instant yeast
- 2 cups warm water (around 110°F)
- 2 tablespoons cornmeal
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Stir the dry ingredients together to fully incorporate them.
Gradually add the warm water to the dry ingredients. Use a wooden spoon or your hands to mix until a sticky dough forms. Do not knead; the dough should be quite soft and loose.
Cover the mixing bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
Prepare two baking sheets by lightly dusting them with cornmeal to prevent sticking and add a rustic touch to the bread.
Once the dough has risen, divide it into two equal portions. With floured hands, shape each portion into a rough, oblong or round loaf. Place the loaves onto the prepared baking sheets.
Let the shaped loaves rise again for about 30 minutes, uncovered, while you preheat your oven to 425°F (220°C). Place a shallow pan of water on the bottom oven rack to create steam for a crusty exterior.
Once the loaves have puffed up slightly, bake them in the preheated oven for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
