Great bread is possible in just minutes. Mix
a batch of dough and then use it whenever you want fresh baked bread over the next 2
weeks. Hi! I’m Zoe Francois – let me show you how
quickly you can make home-baked bread! The full recipe for this European Peasant Bread
comes from my book “New Artisan Bread in Five”, but to get it for free click on the i in the
right hand corner just here… Here’s everything you need to get started.
In a 5 quart bowl add the lukewarm water, yeast, salt and flours.
Stir them all together, without kneading, using a spoon or Danish Dough whisk like this
– it’s a great tool for mixing the dough and it’s super cool looking.
Once all the flour is combined, cover the container, but not so it’s airtight. There
has to be room for the gas from the yeast to escape.
Let it sit for 2 hours. Now it’s ready to bake, or you can put the
container in the refrigerator to bake any time you’re in the mood over the next two
weeks. To bake – grease a standard sized loaf pan.
Flour the surface of the dough and pull out a 2-pound piece; that’s about half the batch.
Quickly shape it into a ball. Place the ball of dough into the prepared
pan, cover it and let it rest for 2 hours. Brush the top of the loaf with water,
and in a preheated oven bake it for about 50-60 minutes.
Allow it to cool completely before cutting. I know how hard it is to wait, but your bread
will seem under baked and gummy if you slice it too soon.
Now all I need is some butter and I’m happy. Nothing smells or tastes more delicious than
a loaf of fresh-baked homemade bread – and now you know just how easy it can be!
Thanks for watching, and don’t forget you can click the “i” in the top-right corner
of this video to get the FREE recipe I’ve been using in this video or to learn more
baking techniques.