Today’s tried and true recipe is known as “My Mother’s Peasant Bread: The Best, Easiest Bread You Will Ever Make,” from Alexandra’s Kitchen. Alexandra is so right! This wonderful bread is moist and spongy on the inside, with a delicious, crispy, buttery crust. I have been making this bread for a few years now and decided to add it to my recipe collection here, so my girls will always be able to find it in the future.
Alexandra’s Kitchen has a Gluten-Free Version for this Peasant Bread.
With only a few ingredients and little work (no kneading required), in about 3 hours, from start to finish, you have two loaves of warm delicious bread, fresh out of the oven…and the buttery crust…oh my! I love this bread.
When Alexandra stated she would be proud to serve this bread to Peter Reinhart (my sister I made Reinhart’s bagel recipe…the BEST bagels ever), I had to try this bread. She also said, of all the recipes, if she had to pick one to share, this would be it.
Did I mention the crust is crunchy and buttery? Pure heaven.
Ready to make some bread?
‘My Mother’s Peasant Bread: The Best, Easiest Bread You Will Ever Make’
From Alexandra’s Kitchen
PRINT THE FULL RECIPE, WATCH VIDEO TUTORIAL
- 4 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 2-3 teaspoons sugar (she uses 2 teaspoons, her mom uses 3)
- 2 teaspoons active dry yeast (Alexandra has great tips on yeast)
- 2 tablespoons butter (to grease your bowls)
Please head to, Alexandra’s Kitchen, for the full recipe, which includes great step-by-step photos and videos.
Be sure to read her tips on foolproof lukewarm water, a foolproof way to make sure your yeast is active. Alexandra also includes different variations for the bread, like Faux Focaccia and Thyme Dinner Rolls. She even has a recipe for Gluten-Free Peasant Bread.
What temperature and how long do you bake for?
Dawn Marie Edge-Tiesman
Do you have a easy recipe for sour dough?
Can I make this recipe in a perforated bread pan or will itleack through. The perforations are small round holes.
I have loaf pans, they should work too?
I would love a whole wheat version.
Yummy. Bread looks delish😊👍👍👍👍👍👍
I have a question. Is there a rye bread recipe? My mom’s bread was called Swedish rye bread and had a delicious sweetness to it that has never been mimicked by any friends are family. Also can you halve the recipe and just make one loaf?
Donna in Alaska
Have you developed a peasant bread using whole wheat or whole grain flour? I soak, dehydrate and grind my own flours and would like to be able to do this with whole grain flours. Thank you!
Can I use regular size metal loaf pans? I do not have the glass bowls. This bread looks delicious. Also would it make clover leaf rolls in muffin pans?
I have a pyrex vintage bake around I will try this recipe in.
Yes, the bowls are Pyrex Oven-Safe Bowls. Here is the link to the ones I use (Pyrex Prepware 1-Quart Rimmed Mixing Bowl, Clear (Pack of 2):
Could I use the regular loaf pans?? I do not have the glass bowls.
Are these Pyrex bowls?
Is there a cookbook with the recipe and directions.? I was confused about the house,then free instructions. One place says 425 temp forvwhole time and another says to lower Tom 375 after 15 minutes
I only use Alexandra’s recipe directions, it’s perfect! You bake the bread ON MIDDLE RACK of oven for 15 minutes at 425° F. then educe the heat to 375° F and bake for 17 to 20 minutes more, until evenly golden all around.
Penny, I just checked, Alexandra Stafford has a cookbook now, Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook, you can find it on Amazon (this is NOT an affiliate link) – https://www.amazon.com/gp/product/055345983X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=alexandrask06-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=055345983X&linkId=8cdaf3bc2ae744c010a642c8d2759bc4