Quick Peasant Bread
First introduced to us by Jeanne, this easy bread bakes in a bowl, and is great for semi-last minute dinner bread needs!
Note: You will need 2 1 qt oven-proof clear bowls, such as Pyrx.
4 cups (512 g) unbleached all-purpose or bread flour
2 teaspoons (10 g) kosher salt
2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
2 teaspoons (8 g) sugar
2 teaspoons (8 g) instant yeast, see notes above
room temperature butter, about 2 tablespoons
Combine the flour, sugar, salt and yeast in a large bowl. Add the water, and mix until combined. Cover the bowl with a tea towel or plastic wrap and let rise in a warm spot for about an hour (or until more than doubled in size).
Meanwhile, butter the two 1 quart bowls extremely well.
When the dough is risen, lightly punch is down with two small forks. Scrape the dough away from the sides of the bowl, then, once again using the two forks, separate the dough into two equal halves. Using the forks, scoop each half into a buttered bowl.
Preheat your oven to 425°. Place the small bowls on top of the preheating oven to let the dough rise, up to or just above the lip of the bowls, 15 to 20 minutes.
When risen, put the bread in the oven and bake for 15 minutes. At the 15 minute mark, reduce the temperature to 325° and bake for an additional 15-17 minutes.
Turn the bread out of the bowls onto a cooling rack too cool. Let cool for at least 10 minutes before cutting.