Indian Recipes |
Peasant bread, modified for a bread machine
First: 24 November 2011
- 1 Tbsp active dry yeast
- 1 teaspoon ground cumin
- 1 1/2 cups lukewarm water (110 degrees)
- 4 cups all-purpose flour
- 1 tablespoon salt
- Place the yeast and cumin in a medium bowl. Stir in 1/2 cup of the
lukewarm (110 degree) water until the yeast is dissolved. Stir in the
remaining 1 cup water.
- Place the 4 cups of flour and the 1 Tbsp salt in a second, large
bowl and mix.
- 3. Place the liquid yeast mix in the bread machine. Then add the
flour / salt mix on top of it, and run the bread machine for 1.5 pound
white bread (at start it will indicate 3 hr 5 minutes). Note: you may need
to adjust for a A) too runny or B) too dry dough mix, by slowly adding
small amounts of A) flour or B) warm water. Each person's kitchen has a
different environment, humidity, etc.
- When the bread machine reaches the last rise (at 1 hr 35 min),
remove the dough and turn off the bread machine.
- Turn the dough out onto a floured surface and knead for 2 minutes,
and divided in half. Sprinkle a large baking sheet lightly with cornmeal.
Shape the dough into 2 round balls, flatten them slightly and place on
the baking sheet.
- Cover with a towel and let rise until doubled, about 40 minutes.
Preheat the oven to 425 degrees. Bake until the loaves are nicely
browned and make a hollow sound when tapped on the bottom, about 40
minutes. Place on a rack to cool.
Yield: Six to eight servings.
This recipe modified for a bread machine by Philip
McEldowney on Thanksgiving Day 24 November 2011.
Molly O'Neill's Peasant Bread recipe
Source: NYTimesMag 6 F 1994.
Originally published with Savoie Fare
By Molly O'Neill, February 6, 1994
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Webber Philip McEldowney
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Sunday, 01 January 2012 12:10 PM
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