Today we’re pairing another recipe with a children’s poem for National Poetry Month. The subject is making bread. See the poems and suggested activities to accompany them at our sister blog, Wrapped in Foil.
I recently came across a recipe for a peasant bread at Alexandra’s Kitchen that requires no kneading. How simple is that? I began thinking about ways to simplify the procedure even more, and thought of the super rapid rise loaf I make in the breadmaker in just one hour. The breadmaker recipe calls for more yeast than the standard 4 hour bread. What would happen if I increased the yeast?
Really Simple Bread
- 2/3 cup water, gently warmed
- 1 Tablespoon sugar
- 1 teaspoon iodized salt
- 1 pack RapidRise Instant Yeast (about 2 1/4 teaspoons)
- 1 1/2 cup bread flour
1. Warm the water to about 100° F. Place the water in a small bowl or measuring cup. Mix in the sugar and salt and then add the yeast and stir. Allow the yeast to activate while you prepare the flour.
2. In another larger bowl, measure 1 1/2 cups of bread flour. Add the yeast mixture and work the dough. It should form a soft, spongy dough. Note: I live in a dry climate, so end up using more water in most recipes. If your dough is too soft and sticky, begin adding more bread flour a few Tablespoons at a time. If you have children helping, let them work the dough with floured hands so they get the feel of it.
3. Cover the bowl with a cloth or plastic wrap and let rise in a warm place about 1 hour.
4. At about 1/2 hour into the rising time, preheat the oven to 425° F. Grease a baking sheet with Earth Balance or butter.
5. After an hour, flour hands and turn the dough onto the greased baking sheet. Place in the oven and bake for 12 minutes or until nicely browned.
6. Cool before cutting. Cutting the bread when it is too warm inside ruins the texture.
Alton Brown has another version that ferments over night in the fridge and does require some kneading.
This bread would be fun project to do with kids.
To make it your own, you might want to play around with adding some wheat, graham, or rye flour. Honey can replace the sugar as well.
I’d love to hear how you modify this recipe and how it turns out.
Be sure to visit Weekend Cooking at Beth Fish Reads.