Thick Crust Peasant Bread

 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.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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