The Amish Cook from Oasis Newsfeatures

Good recipes are such a gift to me.  While gathering some of our family favorites to prepare for Christmas I thought I would share a tried and true as a "gift" to all of my fellow Amish Cook readers.  This recipe comes from the "Three Rivers Cookbook" from Pittsburg.  I've been making this bread for 25 years and my children always request it for any family get-together.  It has a chewy consistency, is super simple to make and we always eat it with honey butter.

Merry Christmas

French Peasant Bread

2 cups lukewarm water

1 pkg dry yeast

1 TBSP sugar

2 tsp salt

4 cups flour (bread or all-purpose)

1 TBSP cornmeal

melted butter or margarine

 

In a large bowl, combine water, yeast, sugar and salt.  Stir until dissolved.  Stir in flour.  Turn the dough out on to a floured plate.  Clean the bowl and grease with butter.  Return the dough to the bowl, cover with a damp towel.  Let rise in warm place for 45 minutes or until double in bulk.  Grease a baking sheet and sprinkle it with cornmeal.  Flour your hands and divide into 2 parts, shaping each into an oblong loaf but DO NOT KNEAD.  Place both loaves on the prepared baking sheet.  Let the loaves rise another 45 minutes until almost doubled in size.  Preheat oven to 425.  Bake loaves for 10 minutes.  Reduce temperature to 275 and bake 20 minutes more.  While loaves are still hot, brush with melted butter and serve.