- 2
Ingredients
- 1 1/2 cups warm water (105-115 degrees F)
- 2 tablespoons sugar
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/4 teaspoon baking soda
- 3/4 cup cool water
- 5 1/2 cups all-purpose flour (5 1/2 to 6 1/2)
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter, melted
Preparation
Step 1
1. Combine hot water, sugar, and yeast. Stir quickly to dissolve the yeast and sugar; let stand until bubbly on top, about 5 mins.
2. In a small bowl, dissolve baking soda in cool water. Combine with yeast mixture. Combine 5 cups flour with salt. Over a period of 10-15 minutes, gradually stir into liquid, using a large wooden spoon or the paddle attachment on a heavy-duty mixer set on low speed. The mixture should form an elastic dough that just begins to ball up and pull away from the sides of the bowl in ribbons. Work in enough of the remaining flour with your hands to make a firm yet sticky dough that comes together in a ball. It should not be as firm as traditional bread dough and will be too sticky to knead in the traditional manner. Cover the bowl loosely with a clean kitchen towel and set it aside to rest until doubled, 1-1/12 hours.
3. Butter two 5-6 cups loaf pans. Using buttered hands, turn the dough from onto a lightly floured surface and divide it in half. Shape the halves and tuck inside prepared pans. Set aside, uncovered until doubled and risen about 1" above sides of the pan, about 2 hours.
4. Heat oven to 400.
5. Brush tops of loaves with melted butter, arrange pans on a baking sheet and bake until crisp and nicely browned on top, 30 mins. To test for doneness, tap the bottom of a loaf. If it sounds hollow, the bread is done. Turn them out of the pans to cool on a wire rack.
Notes: Variations: Whole Wheat Cinnamon Raisin Peasant Bread: sub 1 cup whole wheat flour for 1 cup all-purpose; add 1 tb cinnamon to dry ingredients; decrease salt to 1 tsp; mix 2 cups raisins into dough just before first rising. Herbed Peasant Bread (highly recommended): Before the first rising, add to dough: 3 tbs each of chopped fresh dill, parsley and scallions
My notes: made herbed version with dried dill - excellent! Didn't keep all that well - good to freeze. Makes excellent toast.