Name: No Knead Peasant Bread
Prep time: 15 min
Cook time: 30 min
Total time: 3 h
Ingredients: 2 cups lukewarm water (use 1 1/2 cups cold tap water + 1/2 cup boiling water for the perfect temp); 2 teaspoons sugar; 3 teaspoons active dry yeast; 4 cups bread flour or all purpose flour; 1 1/2 teaspoons salt; About 2 Tablespoons butter, softened

Ingredients

Scale

2 cups lukewarm water (use 1 1/2 cups cold tap water + 1/2 cup boiling water for the perfect temp)
2 teaspoons sugar
3 teaspoons active dry yeast
4 cups bread flour or all purpose flour
1 1/2 teaspoons salt
About 2 Tablespoons butter, softened

Instructions

Preheat the oven to 170 F. (or the lowest temp your oven will go), let it heat up, then turn the oven OFF. This will create the perfect “rising” temperature for bread.
In a small mixing bowl, dissolve the sugar in the water, then add the yeast. Let sit for 10 – 15 minutes or until the mixture gets nice and bubbly. (This is how you know your yeast is good.)
In a large mixing bowl, mix together the flour and salt. Pour in the yeast mixture and stir to mix well.
Spray the top of the dough with cooking spray, cover the bowl with a moist (not wet) towel and let rise in the oven for 1 1/2 – 2 hours. The dough should rise to almost the top of the bowl and be wet and bubbly.
Punch the dough down using two forks. I poked it all over the place and scraped up from the sides of the bowl. Preheat the oven to 425 F.
Using the softened butter, generously butter two small Pyrex (or other oven-safe) mixing bowls (about 1 to 1.5 qt in size), cut the dough in half and put half the dough in each bowl. Spray the top of the loaves with cooking spray, cover with a clean dry towel and set the bowls ON TOP of the oven for the second rise. Let rise for about 30 minutes or until the dough has risen to just below the rim of the bowls.
Remove the towel and set the bowls in the oven. Bake at 425 for 15 minutes, then turn the oven down to 375 F and bake for 15 – 18 minutes longer or until nicely browned on top.
Using oven mitts to protect your hands, immediately turn the bowls over onto a baking rack to remove the bread from the bowls. If the underside of the bread (the “bowl” side) is too white, set the bread back into the oven (bowl side UP) for about 5 minutes to brown it.
Let cool just briefly, then cut and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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