Italian Peasant Bread
Rustic, simple, and utterly satisfying, Italian Peasant Bread is a timeless recipe that captures the heart of traditional Italian baking. Made with just five pantry staples—flour, water, yeast, salt, and olive oil—this no-fuss loaf boasts a beautifully golden, crispy crust and a soft, airy interior. Perfect for hearty soups, dipping in olive oil, or crafting the ultimate bruschetta, this bread is a must-have for any home baker. With step-by-step guidance for kneading and proofing, this recipe ensures bakery-quality results right from your oven. Ready in just a few hours, it’s an approachable way to share the comforting flavors of Italy with your family. Don't forget to enjoy it fresh out of the oven for the ultimate warm, crusty experience!
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Ingredients
- 500 grams all-purpose flour
- 350 milliliters warm water
- 7 grams active dry yeast
- 10 grams salt
- 15 milliliters olive oil
Directions
Step 1
In a small bowl, combine 100 milliliters of the warm water with the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the remaining warm water, and the olive oil.
Step 3
Stir the mixture with a wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 5-6 minutes.
Step 4
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Step 5
Preheat your oven to 220°C (430°F). If using, place a baking stone inside the oven to heat as well. If not, prepare a baking sheet with parchment paper.
Step 6
Gently punch down the risen dough and shape it into a round loaf. Place the loaf on the prepared parchment paper or a floured bread peel if using a baking stone. Cover it loosely with a towel and let it rise for another 30 minutes.
Step 7
Before baking, use a sharp knife to make a few shallow slashes on the surface of the dough to help it expand in the oven.
Step 8
Bake the bread in the preheated oven for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 9
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | 879.2 grams (879.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1948 |
| Total Fat 19.10g | 24% |
| Saturated Fat 3.00g | 15% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 0mg | 0% |
| Sodium 3942mg | 171% |
| Total Carbohydrate 381.60g | 139% |
| Dietary Fiber 13.60g | 49% |
| Total Sugars 1.10g | |
| Protein 51.60g | 103% |
| Vitamin D 0IU | 0% |
| Calcium 68mg | 5% |
| Iron 23mg | 129% |
| Potassium 536mg | 11% |
Source of Calories