Thick Crust Peasant Bread

This bread is simple and so tasty with a cheese platter or a bowl of soup.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:



6  1/2 cups flour (all purpose)

1 package yeast

1 tablespoon sugar

1  1/2 tablespoons table salt

2 1/4 cups warm water


In a large bowl, dissolve yeast in warm water. Mix in sugar and salt.  Add flour, 1 cup at a time to the liquid mixture to form a dough, then turn the dough out onto a floured board to complete adding the remainder of the flour (1 cup at a time). Knead the dough for 5-7 minutes.  Grease inside of a large bowl, add dough and cover with plastic wrap or a clean tea (dish) towel. Place bowl in a warm place until doubled in size (60-90 minutes). Punch dough down. Pour dough onto a floured board.  Divide dough  into 2 balls. Cut an “X” into the top of each loaf and place the loaves onto a cookie sheet that has been sprinkled with some cornmeal (to keep the loaves from sticking to the pan). Brush the loaves with water. Let the dough rest 5 minutes then place in a COLD oven. Set temperature to 400 degrees.  Place a small pan of boiling water in the bottom of the oven.  Bake the bread for approximately 45 minutes or until golden brown.  Tastes best served warm.