Herbed Peasant Bread Recipe
An easy, no-knead, make-ahead herbed peasant bread that I get lots of compliments on! Recipe modified from the original recipe in Victoria Magazine archives from October 1999.
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Ingredients
- 4 1/2 cups bread flour (all-purpose is fine too)
- 1 tbsp kosher salt
- 1/2 tsp yeast
- 2 1/4 cups warm water (about 100 degrees)
- 1 tsp dried parsley optional
- 1 tsp dried thyme optional
- 1 tsp dried basil optional
- 1 tsp dried rosemary optional
Instructions
- Put all the dry ingredients in a large mixing bowl.
- Add the 2 14/ cups of warm water.
- Stir the ingredients until mixed.
- I know I said this is no-knead, but I do knead the dough at this point a few times to incorporate any flour left in the bowl. If your dough is completely mixed, then skip this step.
- Cover the dough in a bowl with plastic wrap and let it sit overnight and up to 24 hours.
- After your dough has sat overnight, it should have risen significantly and have some bubbles in it. The dough will be loose and sticky.
- Remove the dough and form it into a ball, and set it on parchment paper.
- Cover the ball of dough with plastic wrap and let it sit for 2 hours more. I like to dust my dough with flour at this point to keep the plastic from sticking.
- Near the end of the 2 hours turn the oven on to 500 degrees and place a 4-6 quart dutch oven in it to heat up.
- Remove the plastic wrap from the dough.
- If desired, dust the dough with flour and score with a knife.
- Using oven mitts, remove the hot Dutch oven from the oven and set it in your baking area for the moment.
- Next, very carefully lift the edges of the parchment paper with your dough still on it and set it in the dutch oven.
- Cover the Dutch oven with a lid and put it back in the 500-degree oven for 40-45 minutes. Remove the lid in the last 15 minutes of baking.
- Remove the bread from the oven when brown on top and done.
- Let cool for a few minutes and Enjoy!
