Peasant bread bakes up easily—and tasty

Peasant bread has gained recognition of late. It’s simple, quick, and inexpensive to make. And it contains very few ingredients. So why not? It deserves the recent serge in popularity.

I would typically make the bread in a loaf pan, but I admired the idea I saw for baking it in glass bowls. It’s a pretty shape, and I like the long oval slices, as a result.

There are many versions of peasant bread, as with most bread recipes. But the way I prefer to make it is with a mix of all-purpose flour, and whole wheat flour. Some bakers use sugar to feed the yeast, but my go-to sweetness is from honey. Either way, the process is short, and the results are rewarding.

We can throw together fresh, hot bread for almost any meal with the limited amount of time it requires. This can’t be said for most bread recipes. And that’s the main reason I find this method so favorable. It truly deserves the recognition. Give it try for a satisfying way to prepare homemade bread, that you and anyone you share it with will rave over.

Enjoy food made fresh!

Peasant Bread

2 cups all-purpose flour 2 cups whole wheat flour 1 package dry active yeast (2¼ teaspoons) 2 teaspoons salt 2 cups warm water 2 teaspoons honey Oil, butter, or cooking spray to grease bowls In a large bowl, add flours, yeast, and salt, stirring until well combined. Mix honey into the warm water. Add to dry ingredients and stir to combine. Set aside, covered with a damp towel until doubled in size – about 2 hours.

Grease two 2-quart glass bowls, suitable for baking. Scrape dough from sides of large bowl, (it will be sticky so use a fork or spoon). Divide it in half and place each half into the 2 greased bowls. Cover with a damp towel and let rise for 20 to 30 minutes.

Preheat oven to 425° F. Bake the bread for approximately 15 minutes. Decrease the oven temperature 375° F and bake for 15 to 20 minutes longer until golden brown. Let cool for 10 to 20 minutes before slicing.

This bread reheats well in the microwave or sliced and toasted. Makes 2 small loaves.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.