Ingredientes para Spanish Peasant Bread
- Dry Yeast
- Warm Water
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- All Purpose Flour
- Yellow Cornmeal
- Egg Yolks
- Sesame Seeds
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Como fazer Spanish Peasant Bread
- Activate yeast: In a large bowl, dissolve 2 teaspoons of active dry yeast in 1 ½ cups (355ml) of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- Combine wet and dry ingredients: Add 1 ½ teaspoons of salt, 2 tablespoons of granulated sugar, 1 cup (240ml) of warm water, and 5 cups (600g) of all-purpose flour to the yeast mixture.
- Mix thoroughly: Beat the mixture with a wooden spoon or stand mixer with a dough hook for 5 minutes until well combined.
- Add remaining flour: Gradually add enough of the remaining flour (about 1-2 cups), beating with a wooden spoon or mixer, until a soft, slightly sticky dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead vigorously for 5-7 minutes, until smooth and elastic. Add a little more flour if necessary to prevent sticking.
- First rise: Place the dough in a large, lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the loaves: Gently punch down the dough to release the air. Divide the dough in half (or leave it whole) and shape into oblong loaves.
- Second rise (proofing): Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Prepare for baking: Preheat your oven to 400°F (200°C). Brush the loaves with an egg wash (1 egg yolk beaten with 1 tablespoon of water) and sprinkle generously with poppy seeds or sesame seeds.
- Bake the bread: Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool completely: Let the bread cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
62g
Fat
23g
Carbs
267g
