Italian Peasant Bread

1. 1

   Dissolve the yeast in the warm water.

2. 2

   Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).

3. 3

   Add the salt water and the extra flour.

4. 4

   Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.

5. 5

   If you need it a little bit more elastic, add a few drops of water.

6. 6

   Place dough on a slightly floured counter and cover with a large bowl.

7. 7

   Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.

8. 8

   Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.

9. 9

   Place on a baking sheet sprinkled with cornmeal.

10. 10

    Rise again.

11. 11

    Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too).

12. 12

    Bake 425-450 degree oven for 25 minutes.

13. 13

    Watch and if it is getting too brown, cover them with foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.