Recipe: Five Minute Crusty Peasant Bread

crusty bread

 This is one of my most used recipes.  I have two cast-iron pots so I can easily make four of these loaves at one go.  I usually have several loaves in the freezer par-baked, ready to be taken out and put in the oven to crust-up and entertain with.  The bread is so elegant looking yet so easy to assemble.  In fact, five minutes might be a stretch.  This could be called Three Minute Crusty Peasant Bread.  And who doesn’t have three minutes??  Note: you will need a cast iron pot with a lid for this recipe.

Crusty Peasant Bread
Yields 1
A gorgeous, delicious crusty bread that is perfect for entertaining and could not be easier to assemble. Assemble the night before so it can rise over night. *A cast iron pot with a lid is needed for this recipe
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Cook Time
45 min
Total Time
1 hr
Cook Time
45 min
Total Time
1 hr
  1. 3 cups flour
  2. 1 3/4 teaspoon salt
  3. 1/2 teaspoon instant yeast
  4. 1 1/2 cups water
  1. In a large bowl, whisk together all the dry ingredients.
  2. Gradually stir in the water with a rubber spatula until a shaggy-wet-ish dough forms (it won't be super wet).
  3. Cover the bowl with plastic wrap and let rise 12-18 hours, or over night for convenience.
  4. When ready to bake, preheat the oven to 450 and place the cast iron pot with the lid on it in the oven to preheat for 30 minutes.
  5. Right after you put the pot in the oven, turn out the dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is preheating.
  6. After the 30 minutes, open the oven and remove the lid of the pot. Drop the dough ball in and return the lid.
  7. Bake for 30 minutes with the lid on, and then take the (HOT) lid off and bake for an additional 15 minutes.
  8. Remove from oven and cool on a rack. Best if served fresh out of the oven!!
  1. If you can't serve it right away, reheat it in a hot oven for about ten minutes and you will get the crustiness back.
  2. I like to assemble 4 loaves worth the night before and spend the next morning baking a handful to be able to have loaves in the freezer to take out and entertain with. If you want to do this, par-bake the loaves before freezing, then bake at 350 for about 20 minutes right before you are ready to serve it.
Adapted from Simply So Good
Adapted from Simply So Good
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