Italian Peasant Bread

The most economical way to feed our family has been to make everything ourselves. Of course, this isn't always a possible option, but it definitely does add up over time. As an added bonus, homemade tastes so much better!

We don't always make our own bread, but we try to as often as possible. We have made this recipe so often that I now have it memorized and even Hubby has mastered it!

Italian Peasant Bread

• 3-4 cups good, unbleached flour (I only use King Arthur Flour)
• 1 package (2 ¼ teaspoons) of yeast
• 1  – 1½ cups warm water (about body temperature)
• 1 teaspoon salt
• ¼ cups Olive Oil plus more for oiling the bowl
• Rosemary (to taste) - optional

1.       Gently mix the 2 cups of flour, salt, yeast, and optional rosemary in the bowl of a standing mixer fitted with dough hook.  Add 1 cup warm water and mix into a dough. (3-5 minutes)
2.       Slowly add more flour until at least 3½ cups are in the dough.  If dough gets too dry, more water can be added.  Dough should be heavy (not wet) and cohesive (not crumbly).  Use extra water and flour to control this.  It will be a little different every time depending on the weather.
3.       Add the oil, and let it incorporate into the dough.  Continue to knead for about 10 minutes. If too wet or extremely sticky, add more flour, adding 1-2 Tablespoons at a time.
4.       Check the dough by kneading by hand for a minute or two.  It should be smooth and elastic and well-hydrated.
5.       Move the dough to a large, well-oiled bowl, turn to coat in the oil and cover with plastic wrap.  Put the bowl in a warm place and let it rise until doubled in bulk 1½ – 2 hours.
6.       Punch the dough down, reform into a ball, turn to coat in oil, cover with plastic wrap and leave it for a second rise. (about 45 minutes  – 1 hour)
7.       Shape the dough into two free-form loaves and put them on a baking sheet lined with foil or parchment paper and sprinkled with cornmeal. (Instead of a baking sheet and foil/parchment, I prefer to use my stoneware with cornmeal.) Cover with plastic or a damp towel and let it rise another 30 – 45 minutes.
8.       Place the bread in a preheated 400 degree oven and bake until crusty brown and cooked through, 30 -35 minutes.

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