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Peasant bread, modified for a bread machine
First: 24 November 2011
  • 1 Tbsp active dry yeast
  • 1 teaspoon ground cumin
  • 1 1/2 cups lukewarm water (110 degrees)
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • Cornmeal
  1. Place the yeast and cumin in a medium bowl. Stir in 1/2 cup of the lukewarm (110 degree) water until the yeast is dissolved. Stir in the remaining 1 cup water.
  2. Place the 4 cups of flour and the 1 Tbsp salt in a second, large bowl and mix.
  3. 3. Place the liquid yeast mix in the bread machine. Then add the flour / salt mix on top of it, and run the bread machine for 1.5 pound white bread (at start it will indicate 3 hr 5 minutes). Note: you may need to adjust for a A) too runny or B) too dry dough mix, by slowly adding small amounts of A) flour or B) warm water. Each person's kitchen has a different environment, humidity, etc.
  4. When the bread machine reaches the last rise (at 1 hr 35 min), remove the dough and turn off the bread machine.
  5. Turn the dough out onto a floured surface and knead for 2 minutes, and divided in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
  6. Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.

Yield: Six to eight servings.

This recipe modified for a bread machine by Philip McEldowney on Thanksgiving Day 24 November 2011.

Molly O'Neill's Peasant Bread recipe
Source: NYTimesMag 6 F 1994.
Originally published with Savoie Fare
By Molly O'Neill, February 6, 1994

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