Once you bake this peasant bread, I'm sure it will become a favorite recipe of yours too!
2 tsp instant yeast
1 tbsp sugar
2 cups lukewarm water
2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup cornmeal or polenta
2 tsp sea salt
1 tsp of each: garlic powder, onion powder, thyme, rosemary, parsley, oregano (can use dried or fresh herbs depending on availability)
1-2 tbsp melted butter (optional)
Dissolve the sugar into the water, then sprinkle the yeast over it (stirring is optional), and set aside for a few minutes.
With a spatula, put half of your dough in one pie plate, and the rest in the other. Flatten and spread the dough in the pie plates and pour the melted butter (equally) over both doughs.
|Dough before rising|
|The oven is a great place for dough to rise|
Let the dough rise. Because we used instant yeast, this should only require one rising, and should only take 60 to 90 minutes. Once the doughs are doubled in size, remove them from the oven so you can preheat it. :)
|Dough after rising|
Preheat oven to 425 degrees. Once it's preheated, bake your loaves for 10 minutes. After 10 minutes, rotate your pie plates, lower the temperature to 375 degrees, and bake for another 20 to 25 minutes.
Test the bread to make sure its done. It should be golden brown, and a toothpick inserted in the middle should come out clean.
|Bread after baking|
Place on a serving dish and prepare for your guests to Ooh and Aah!! This is great with soup, stew, as a side dish at a holiday dinner, or as an appetizer with a dish of olive oil and balsamic vinegar. I have even made delicious grilled sandwiches with the leftover bread. It is the best bread I have ever eaten!!!!!
|Herbed Peasant Bread with Sweet Potato Stew|