European Peasant Bread - Artisan Bread - The F-Word (Food) Blog at - 257322

The F-Word (Food)

European Peasant Bread - Artisan Bread 
Nov. 17, 2011 9:25 am 
Updated: Nov. 23, 2011 12:17 pm
One of my favorite things to bake is Artisan Bread, There is nothing like a good slice of peasant bread with your meal. Much better than the store bought loafs. When I think about this simple to make bread I think of the times back during the knights in armor, and roman times. I can see them now ripping off a piece of bread as they tear into there leg of lamb, and drinking wine with there meal from a silver or gold goblet, Or even the times of the pilgrims.

well maybe that's just from the movies I watched, like "Robin Hood", "The Vikings", Or "Daniel Boone".<
European Peasant Bread - Artisan Bread
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Nov. 17, 2011 9:58 am
King, I stole that recipe from your box... Thanks! I'm in charge of the bread for Thanksgiving... Gonna make this and some Angel biscuits! I too can see the Knights with bread in one hand a beer stien in the other!
Nov. 17, 2011 10:00 am
King Sparta you never cease to amaze me with your variety of cooking skills. I just saved your recipe. I assume you have a large mixer since the recipe turns out 4 loaves? As you can see I am a novice baker so I have to ask such questions. Wish me luck on having it turn out like yours. Thanks!
Nov. 17, 2011 10:11 am
>> "I assume you have a large mixer since the recipe turns out 4 loaves?" I actually do it by hand since I gave my son my Kitchen Aid mixer, but the recipe is how I did it before I gave my mixer to him. I put The remaining dough in the refrigerator and just use it when I need it.
Nov. 17, 2011 10:34 am
Nov. 17, 2011 10:48 am
Lela by the way these are only 1 lb loafs so if you want something a bit larger, then it would only make two normal two lb size loafs.
Nov. 17, 2011 10:55 am
Saved. This does indeed look yummy.
Nov. 17, 2011 12:00 pm
Thanks for the tips on the bread King Sparta- How long would you bake the 2 lb. loaf? Still looking for Adobo Seasoning for your Adobo Popcorn in my town. I guess I will have to break down and order it off the internet.
Nov. 17, 2011 12:51 pm
I love a slab of crusty bread with a soft pillowy center. I'll have to give this a try. Thanks for sharing.
Nov. 17, 2011 1:42 pm
Lela, The time would be about the same because of the pizza stone, and the steam that comes from the roasting pan. you need to be careful when opening the oven, that steam will hit you if you open and go to remove the bread too fast.
Nov. 17, 2011 1:49 pm
You must have a pizza stone, and you must use A steam bath to get the crust right. My pizza stone is 14 inches By 16 inches.
Nov. 17, 2011 2:51 pm
I do have a pizza stone and I do love the way bread & pizza turns out using the stone. Thanks!
Old 'N' Still Cookin' 
Nov. 17, 2011 5:16 pm
King, I have been wanting to thank you for your understanding comments on Veterans Day. It took me quite a few years to get over that time! I have been watching your blogs for some time now and it seems we have mutual interests in all the areas pertaining to food preparation. I was particularly interested in this blog on bread. I bake all of my own bread since retiring from the military, both professionally and at home. I can count on one hand the few times I have bought a loaf of bread from a store. I am pleased to see more people all the time starting to do their own bread baking. There is no way to beat the taste of good Sourdough or Artisan breads made by hand.
Nov. 17, 2011 5:22 pm
Old 'N' Still Cookin', so true, thanks. I do cook 99.9% of our meals, I also do the shopping (I love to spend money anyway). I wear a T-shirt sometimes "I cook, I Clean, The Perfect Husband".
Old 'N' Still Cookin' 
Nov. 17, 2011 6:03 pm
I guess you must have retired there in Fayetteville! Were you stationed at Bragg? I had my eye operated on at the hospital there in the 60's. I owned a couple of restaurants in Goldsboro when I was stationed at Seymour Johnson. Always will have a soft spot in my heart for N.C.
Nov. 17, 2011 6:29 pm
Yes I retired from the Army when with The 82nd Airborne Division in 1996, I am A bit out in the country about 15 miles from Fayetteville, nc.
Old 'N' Still Cookin' 
Nov. 17, 2011 6:35 pm
, I must really be getting old! I retired in 1974. Seems like yesterday sometimes.
Nov. 17, 2011 6:49 pm
>> "Seems like yesterday sometimes." Yes It Does.
Nov. 18, 2011 9:58 am
King, our son is 82nd Airborn Ranger... He is at Ft. Benning! We are very proud of him!!!! Thank you for your service to our country!
Nov. 22, 2011 6:24 pm
im impressed you bake your own bread. maybe im that much of a kitchen newbie but i already make a simple recipe messy. i've been told i leave a disaster area after every meal so i've always avoided bread which seems like the prime perpetrator of kitchen messes
Nov. 23, 2011 12:17 pm
well many breads are easy, it just takes time. I think the more times you do something you can improve on your being messy part. Like measure all your dry ingredients first, then you can use the same measuring cups and spoons for the liquid ingredients.
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About Me
My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
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Beef, Chicken, Pork, Ham, Fish, Shrimp, Scallops, Lamb
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Cooking With Heat
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Crape Suzette, Dam That's some good S**t.
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That Knife Was Sharp.
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