Italian Yeast Peasant Bread

Italian Yeast Peasant Bread

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When Ben usually eats something I’ve made, he’ll say, ‘This is the best thing I’ve ever eaten!’  Well, I’m like Ben on this one~~this is the best bread I’ve every made!  Moist, tender, dense, yet light, a heavenly yeasteee aroma cooking and pull apart fluffy and soft!  It reminded me totally of my Grandma Cook’s yeast bread and rolls she used to make weekly faithfully~~when I’d walk to her house as a kid, I could smell that aroma from a block away.

Then I’d see the golden brown tops of the rolls lathered and slathered with melting butter, and my heart would skip a beat!  Be sure to look at the picture gallery of me making the bread…I mean for the first time in a long time, I had someone else taking pictures!

Italian Yeast Peasant Bread

Makes: 2 loaves

Preheat oven to 400

What you need:

2 packages dry yeast

5 ½ cup all-purpose flour (divided)

1 tsp sea salt

2 cups water 110-120 degrees (divided)

1 egg white for wash on dough

Italian Yeast Peasant Bread

 Italian Yeast Peasant Bread

What you do:

Put the 2 packages of yeast in a room temperature large mixing bowl.  Add ½ cup of the warm water (about 110-120 degrees)  and whisk dissolving the  yeast.  Let it sit for about 15 minutes.  Add the remaining water to the yeast and gently whisk  together.

Sift 4 cups of sifted flour and salt into a second mixing bowl.  Pour half of the flour into the wet mixture and blend well.  Add the remaining flour and blend well.  Put the remaining flour on a clean surface.  Dump out the dough and knead for about 5 minutes.  (Note:  leave the flour on this surface because you will knead a second time) Coat a clean large bowl with cooking spray.

Form the dough into a large ball, put in the bowl, cover with a clean dish towel  and place in a draft free area and let the dough rise until about double in size (an hour or more).  (Note:  I put mine in a cold oven.  Turn on the light and let it rise. )

After the dough has raised, dump onto the flour surface and knead another 5-7 minutes.  Shape into desired bread loaves, make slits (about ½” deep) on top with a sharp knife, cover and let it raise again for about 30 minutes.

Brush the tops/sides of the bread with an egg white (optional) for a shiny finish.  Bake in a pre-heated 400 oven about 45-55minutes.   (Note:  Cover the top with foil if it’s getting too brown.)

Italian Yeast Peasant Bread

Watch the bread-making in Ally’s Kitchen~~

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©Alice D’Antoni Phillips  Ally’s Kitchen

 

 

 

 

 

2 Comments

  1. Kneading bread dough is FUN and your pictures prove it, Ally. Great to “see” you in action! Was thinking this bread would sop up your Temrika Meslalla just fine & dandy… (she says as she adds yeast to her grocery list for tonight’s feast.) Loved your Grandma memories, too! xo

    • Kimby! Ya know there’s just something deliciously peaceful about kneading bread…no bread machines for me…I mean, that’s the best part of putting the love in!! And, yes, it’s great for sopping…annnneeeething!! My Grandma was one fiesty full of piss n’ vinegar woman…alice was her name! She channels me as I knead!! lol! Now I want to see you in action, baby girl!! xox

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