Alexandra Stafford's no-knead peasant bread from Food52 by Kristen Miglore and Alexandra Stafford

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • unbleached all-purpose flour
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  • EYB Comments

    See https://food52.com/blog/19411-once-you-ve-made-genius-peasant-bread-try-these-5-variations for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See https://food52.com/blog/19411-once-you-ve-made-genius-peasant-bread-try-these-5-variations for variations.

  • chefandra on January 08, 2023

    Makes an excellent pizza crust.

  • ellen23 on April 25, 2022

    in Alexandra Stafford's book, "Bread Toast Crumbs,": "To give the Peasant Bread the Lahey treatment, while the dough is making its first rise (in a warm spot, but not your oven), preheat a Dutch oven for 45 minutes at 450F. Dust a clean surface with 1/4 cup (32g) flour. Turn the dough out onto the clean surface and shape the dough into a ball using the pinkie-edge of your hands to pinch the dough underneath, creating tension. Transfer the dough to a sheet of parchment paper – the use of parchment paper here is key, as it allows for a seamless transition from the counter to the preheated Dutch oven. After 20 minutes of resting on the counter, remove the Dutch oven from the oven, lower the Peasant Bread, parchment paper and all, into the pan, cover, and bake for 30 minutes. Uncover and bake for 15 minutes more."

  • ellen23 on April 25, 2022

    Have made this several times, initially as 2 small loaves like the recipe, but changed to single loaf in 4 qt dutch oven. While we enjoyed both, we much preferred the single larger loaf. I've also made it with Everything But the Bagel seasoning and that was delicious too. Instead of butter, I oil the dutch oven to keep the bread dairy free. The cooking times were the same.

  • stef on October 26, 2021

    A quick bread to make in a hurray but still very good

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