Can I use a different type of bowl for this easy bread?

You absolutely can use other oven-safe containers, but I highly recommend sticking to ceramic or glass bowls, like Pyrex, as specified in the notes. These materials hold heat incredibly well, which is what creates that signature rustic crust by essentially steaming the outside of the dough. Metal bowls can sometimes transfer heat too quickly, leading to a burnt bottom before the inside cooks. Stick to bowls in the 1-qt to 1.5-qt range for the right shape.

What if my dough does not rise enough?

This usually comes down to temperature. Yeast is grumpy when it’s too cold! If your dough hasn't doubled after the first hour, it means your kitchen is too chilly. Pop it into that slightly warm, turned-off oven again, or find a warmer spot near a sunny window. If it’s still stubbornly flat after two hours, your yeast might be old. For next time, always test your yeast in a little warm water with sugar first to make sure it’s active before mixing it with all that flour!

Is this considered a beginner bread recipe?

One hundred percent yes! This is the recipe I give everyone who tells me they are terrified of yeast. It’s truly a beginner bread recipe because it’s no-knead. You skip all the hard work and technique that scares people away from baking. If you can mix ingredients in a bowl, you can master this loaf. It’s proof that you don't need expertise to make amazing homemade bread!

My Mother's Peasant Bread: Make 2 Loaves Now

Description

My Mother’s Peasant Bread is the simplest, best bread recipe you will make. This no-knead style bread bakes up beautifully in oven-safe bowls for a rustic crust.

Ingredients

4 cups (512 g) unbleached all-purpose or bread flour
2 teaspoons (10 g) kosher salt
2 cups (454 g) lukewarm water
2 teaspoons (8 g) sugar
2 teaspoons (8 g) instant yeast
about 2 tablespoons room temperature butter

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Instructions

Whisk the flour, salt, sugar, and instant yeast in a large bowl.
Add the water and mix until all flour absorbs.
Cover the bowl and let the dough rise in a warm spot for at least one hour, up to two hours in cool conditions.
Preheat your oven at any temperature for one minute, then turn it off to create a warm spot below 100ºF if needed.
Preheat the oven to 425ºF.
Grease two 1-qt or 1.5-qt oven-safe bowls with about one tablespoon of butter each.
Punch down the dough using two forks and scrape it from the bowl sides.
Divide the dough into two equal portions by pulling it apart with the forks.
Scoop each dough half into a prepared bowl.
Let the dough rise again for 20 to 30 minutes uncovered, near the oven or in a warm spot, until it reaches just below or above the bowl tops.
Bake for 15 minutes at 425ºF.
Reduce the temperature to 375ºF and bake for another 15 to 17 minutes.
Remove the loaves and turn them onto cooling racks.
If the loaves are pale or soft, return them to the oven (out of the bowls) and bake for about 5 minutes more.
Cool the bread for 10 minutes before you cut into it.

Notes

Use Pyrex or similar oven-safe bowls for the best results.
Test doneness by tapping the bottom of the loaf; it should sound hollow.
Store the bread at room temperature, wrapped in a clean towel, for up to 2 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American