This No-Knead Peasant Bread is soft, fluffy inside with a buttery, golden crust outside. The best part is that it requires no kneading, no bread machine, and no special equipment. You can start this bread in the afternoon and have fresh homemade bread on your dinner table in just 3 hours.
This bread is baked in buttered oven-safe bowls, which gives it a beautiful round shape and crispy crust while keeping the inside soft and tender. It is perfect for toast, sandwiches, grilled cheese, or serving with soup and dinner.
Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- 2 tablespoons butter (for greasing bowls)
Instructions
Step 1 – Make the Dough
In a large mixing bowl, whisk together:
- Flour
- Salt
- Sugar
- Instant yeast
Add the lukewarm water and mix with a spoon or spatula until all the flour is absorbed. The dough will be very sticky and wet — this is normal.
Step 2 – First Rise
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for 1 to 2 hours, or until the dough doubles in size.
Tip: You can create a warm place by turning the oven on for 1 minute, then turning it off and placing the bowl inside.
Step 3 – Prepare Baking Bowls
Preheat oven to 425°F (220°C).
Grease two oven-safe bowls with butter (about 1 tablespoon butter in each bowl).
Punch down the dough using two forks and divide the dough into two equal parts.
Place each portion into the buttered bowls.
Step 4 – Second Rise
Let the dough rise again for 20–30 minutes until the dough rises to the top of the bowls.
Do not cover the bowls during the second rise. Just place them near the warm oven.
Step 5 – Bake the Bread
Place the bowls in the oven and bake:
- Bake at 425°F (220°C) for 15 minutes
- Then reduce heat to 375°F (190°C) and bake 15–17 minutes more
Remove bread from bowls and place on a cooling rack.
If the bread looks pale, place it directly on the oven rack and bake 5 more minutes.
Let the bread cool for 10 minutes before slicing.
Tips for Perfect Peasant Bread
- Dough should be sticky, not dry
- Grease bowls very well with butter
- Do not overproof the second rise
- You can use loaf pan instead of bowls
- You can replace up to 50% flour with whole wheat flour
- Add herbs, garlic, or seeds for flavor variations
Variations
You can make different versions of this bread:
- Whole Wheat Peasant Bread
- Cornmeal Peasant Bread
- Focaccia Style Bread
- Rosemary & Sea Salt Bread
- Everything Bagel Bread
- Dinner Rolls
Storage
- Store at room temperature for 2 days
- Refrigerate for up to 5 days
- Freeze for up to 2 months
This bread is also perfect for:
- Toast
- Sandwiches
- Grilled cheese
- Soup side bread
