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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Prepare two baking sheets by lightly dusting them with cornmeal to prevent sticking and add a rustic touch to the bread.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | 1029 grams (1029.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1956 |
| Total Fat 6.00g | 8% |
| Saturated Fat 0.90g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 4731mg | 206% |
| Total Carbohydrate 414.10g | 151% |
| Dietary Fiber 16.90g | 60% |
| Total Sugars 26.20g | |
| Protein 54.30g | 109% |
| Vitamin D 0IU | 0% |
| Calcium 69mg | 5% |
| Iron 23mg | 129% |
| Potassium 629mg | 13% |
Source of Calories