French Peasant Bread
- 1 Tbs. dry, quick rising yeast
- 2 cups warm water (110-115 degrees)
- 1 Tbs. sugar
- 1 tsp. salt
- 4 cups all-purpose flour
- oil (for greasing the pan)
- 1/4 cup butter, melted (for brushing over top before and after baking)
- Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended, but do NOT knead.
- Cover and let rise one hour or until double in size. Flour hands, remove dough from the bowl and place in 2 roughly equal rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.
- Brush the tops and sides of the rounds with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes, or until golden brown. Remove from oven and brush tops and sides of rounds again with melted butter.
- Serve warm.
