Peasant Bread

I've made this probably three times now.  It has a buttery deliciousness about it that makes it perfect.  I've made it when company came over and got several compliments.  And it cooks in a pyrex dish.  How cool is that?  And to top it all off, Brooklyn can have it!  So this is a must repeat.

Peasant Bread
Ingredients:

4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast

room temperature butter, about 2 tablespoons

Mix together the flour and salt in a large bowl.

In a smaller bowl, mix together the water and sugar, until the sugar is dissolved.  Sprinkle on the yeast and let sit for 10-15 minutes so it will get bubbly.  You don't need to stir it.

Stir the water/yeast, then pour into the flour mixture and mix with a wooden spoon or spatula.  The dough will be very wet.  Cover and let rise in a warm place for 1 1/2-2 hours.

Butter two round pyrex dishes (2L or smaller) liberally.  Carefully cut the risen dough in half with a fork and plop each half in a dish.  Let rise again for 30 more minutes.

Preheat the oven to 425.  After dough has risen, cook for 10 minutes, then turn the heat down to 375 and cook for 20-25 minutes longer.

The bread should be golden on top and should fall right out of the dish when turned.  Let cool at least 10 minutes before cutting.  Enjoy!

Rating:  5 stars!