I found this recipe in the ALEXANDRA COOKS blog, and the moment I read it, I knew it is a recipe I have to try. When it comes to bread, it has to be simple, tasty and easy to make.
 The ingredients are the same as any bread making,  flour, water sugar, salt and yeast. No fancy. This is why  Alexandra is calling this bread "PEASANT BREAD". The difference is into the procedure. So simple and so quick...using no knead bread technique....baked into oven safe  mixing bowls (Pyrex, Corelle, Corning ).
  All procedure is about 3 hours, and you have a tall bread, soft, with not as crunchy crust  that I like, good for sandwich and soups.
  For me the fresh bread is good for everything....

NOTE 1: The size of baking dish is very important to get the tall round bread:

The whole batch of dough in one Pyrex bowl  2 qt (2 L)  in size;  OR

The two half batch into two Pyrex bowls about 1-L(1-qt) or 1.5 L(1.5qt) in size;

I had a corning ware bowl of 2qt and I bought from ebay 2 other 1.5qt bowls   from EBAY for $12.

 NOTE 2: about yeast:

    If you are using active-dry yeast  you should add the recipe quantity of yeast 
(2 teaspoons) to the 2 cups of warm water where 1 tablespoon of  sugar was dissolved, to aloud yeast to start fermentation.
    In about 10 minutes the yeasty water should be bubbling and alive.

    If you are using  instant yeast  you don't need a activation step, you just mix the recipe amount of flour, water sugar, salt and yeast.


  • 4 cups  all-purpose flour (any combination of flours) 
  • 2 teaspoons kosher salt
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 2 teaspoons  dry yeast (see note 2)
  • room temperature butter, about 2 tablespoons

     Alexandra Notes Variations:   Cornmeal. 
          Substitute 1 cup of the flour with 1 cup of cornmeal. 
          Proceed with the recipe as directed.


   In a bowl mix  all the ingredients together, loosely, to be well incorporated all water. No knead.

   Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour, two hour is better, should triple the amount of dough.

Preheat the oven at 425F.

Butter very, very good the one  /or two bowls ( see NOTE 1)  with  about a tablespoon of butter each. 

What is very different and I never seen this technique, Alexandra is using 2 forks, to divide and move the dough into the buttered bowls. She has a very good VIDEO at her site. This method is very helpful because the dough id very sticky.

  Let the dough rise for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. 

   Bake at 425F for 15 minutes. 

   Reduce the heat to 375º and make for 15 to 17 minutes longer.


Let it cool on wire rack before you slice it.

Good appetite!


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