I first had peasant bread many years ago before college, when I worked in a small café and bakery. Peasant bread was a staple on the menu, and after the first try, I was hooked. Later, I had an even better peasant bread at a market in New Hampshire.
However, this is officially the most delicious peasant bread I've ever had, and that is not an exaggeration. 100% credit for the recipe goes to Alexandra Stafford of alexandracooks.com.
Did you know? "[Peasant bread is] A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread. The breads usually contained simple ingredients and were often made with whole-grains. The type of bread made depended on the types of grains that were readily available or were commonly grown in a particular region." (recipetips.com)
The loaves smelled so good while baking, and even better fresh from the oven.
The recipe has only a few simple ingredients, all readily accessible. I used Artisan Bread Flour from Bob's Red Mill and coconut sugar. Alexandra's directions are some of the best I've seen on a food blog, or even in most cookbooks, which tells me she knows what she's about in the kitchen.
The golden crust surrounds a soft and flavor-packed center.
We enjoyed it with a little whipped Kerrygold butter and raspberry jam. I like whipped butter because it's lighter and one tends to use a lot less since it spreads so easily. I take room temperature butter and whip it on high speed until it's nice and creamy.
Even if you are not a baker, this bread if worth trying. It is so easy! Enjoy with your favorite beverage and a good book.
Get the recipe at Alexandra Cooks:
My Mother's Peasant Bread
Enjoy, and thank you for visiting!
About Writer in the Kitchen, aka MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path (glad it did), my love for baking and cooking has never gone away. You can always find more on my Recipes page.