The peasant bread master recipe from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 22) by Alexandra Stafford

  • all-purpose flour
  • instant yeast

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

Accompaniments: Classic fondue

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 recipe for variation.

  • lizbot2000 on November 27, 2020

    Delicious and easy. I'll be making iterations of this for years, I think. I've already bought this book for my sister in law, who is excited about baking bread but says she never has time. I think this will be perfect for her.

  • anya_sf on March 24, 2020

    Very easy. For some reason, the bread stuck to the bowl even though I buttered it well (I had no problem with the other breads I've made from the book). I liked the bread on its own, but didn't love it, but it was perfect for cheese fondue.

  • ChristineL32707 on July 03, 2019

    This is the easiest bread ever! The loaves had a lovely crust and the inside was soft and delicious. I’ll be making it again and again - especially in the fall and winter when it’s soup and stew season. The dough was sticky and didn’t make much of a ball. I had to butter up my hands and plop it into each bowl. Both loaves rose nicely though. And it was so so good!

  • stef on June 30, 2019

    A good recipe. Makes a nice soft crumb bread. My dough had to rise 1 1/2hrs the first time and 30 minutes the second.

  • stockholm28 on December 19, 2018

    UPDATE: My second attempt at this resulted in much better results. I took some suggestions from sallyt and nannybales on the chowhound COTM THREAD. I made half a recipe and used 12 g dark rye, 64 g whole wheat, and 180 g AP flour. I extended the second rise to 30 minutes and I baked until the internal temp was 205 F. I liked this variation much better. I still prefer the Lahey no knead bread, but this is quite a satisfactory option when one does not plan ahead.

  • Lepa on December 12, 2018

    This was extremely easy to pull together and I was quite pleased with the result. I'm a bit spoiled by living down the road from Tartine Bakery and it's nothing like the bread I can buy from bakeries in SF but I was satisfied with the effort to result ratio. It was pretty good slathered with lots of fancy German butter. My kids loved it because the crust is so soft. We ate a loaf with soup and then they had a final piece with butter and jam for dessert.

  • BethNH on December 07, 2018

    I followed the recipe exactly - even weighed the flour. The bread never made even a loose ball but I figured I’d forge ahead. After the first rise I was concerned about the loose dough - more of a batter really - but I put it in the two bowls and let them rise. After baking I was very surprised to find two lovely brown loaves of bread. Delicious and super easy!

  • stockholm28 on December 03, 2018

    There are lots of raves about this bread, but I was disappointed. I liked the buttery crust, but I thought the yeast flavor was a bit too strong and the texture reminded me too much of a dense loaf cake. It was much better to me on day two when I used it as toast. I might try another of her recipes, but I will probably look for one with another grain. I did like how easy this was and it was definitely superior to the supermarket bread that I grew up eating. I think JIm Lahey’s No Knead bread is fantastic and that crusty, chewy style of bread is really what I prefer so I will probably continue to choose that when cooking for adults. However, I might give this a try when cooking for my crust-hating niece and nephew. I could see how this one might even entice a very picky kid to eat the crust.

  • westminstr on December 03, 2018

    I used a half recipe to make the cutest little loaf of bread ever! Everyone loved it. I subbed active dry yeast (mixed the sugar into the lukewarm water, then added yeast and waited until foamy) and a scant tsp of David's kosher salt. Excited to try variations, especially with some whole grain flours added. I have a slow oven, baked the extra five minutes and glad I did.

  • hirsheys on September 01, 2018

    Earlier this summer I had grading to do at home, so I flirted briefly with the idea of running to a nearby bakery to get some yummy bread so that I could make myself a tomato sandwich for lunch. But then I felt far too comfy in my jammies and did NOT feel like getting dressed. So, instead, I remembered the description of this no-knead bread on Chowhound and decided to give it a go. I found the recipe online, and sure enough, in just a couple hours I had two adorable little loaves of chewy bread that were perfect for tomato sandwiches. Yum! The method worked great (though I didn't butter the bowls enough - next time maybe I'll use oil?)

  • vickster on August 11, 2017

    I was excited to finally try this bread from Alexandra Stafford's book. It is a very easy, fast recipe, with little hands-on time. Next I am going to try some of the variations.

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