The host for #Baketogether is baking maven Abby Dodge, the author of seven cookbooks, including her latest, Desserts 4 Today, The Weekend Baker and the Around the World Cookbook. She is a former pastry chef, a teacher, and lovely. Gracious and welcoming with an infectious smile.
Last week, she put up a post about the January #Baketogether project — Peasant Boule. I couldn’t resist. For me, there is something primal about baking bread. I’m drawn to the feel of the dough in my hands, transformed by the aroma of bread baking in my oven, and intensely happy when I pull that crusty loaf from the oven. After I read through Abby’s January 1 post and the recipe for a Peasant Boule, I decided to block out time over the weekend for baking. While I was reading Abby’s post, my daughter (The Bug) came into my office, and read the post over my shoulder. She turned to me and told me matter-of-factly that she was “in” too. So, #Baketogether took on two meanings in my household.
While Abby encourages participants to make recipes their own — add herbs or cheese or other flavors in this case — I took one look at her gorgeous round loaf with its deep, brown crust, and decided that our first go-around with this bread would be as she wrote the recipe.
As promised, the dough came together easily in the mixer — The Bug spearheaded the flour-weighing. Due to the rapid-rise yeast, the dough rose to great heights in under an hour. After the first rise, she prepared the baking pan.
She gently deflated the dough and then shaped it for the pan (a 9-inch springform, so our loaf would be wider than Abby’s and not as tall). 
Then, into the pan.
And, a brush with melted butter before its second rise.
A divine aroma filled the kitchen as it baked. Take a look at The Bug’s first loaf (actually, boule) of bread.
This buttery, but remarkably light loaf, tastes like the kind of bread that is served at a homey bakery (as it used to be). The crumb is whisper soft, making it a perfect delivery vehicle for jam or apple butter. And, it toasts beautifully (I had mine with almond butter). If it had lasted another day, I could probably tell you that it is well-suited to french toast, too.
We’ll make it again this winter. In the meantime, The Bug and I are looking forward to our next #Baketogether project. Abby’s recipe is below and you also can find it here.
| Abby Dodge’s Peasant Boule |
|
- 3 1/3 cups (15 ounces) all purpose flour
- 1 packet (1/4 ounce) instant yeast (Rapid Rise)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons baking powder
- 1 1/3 cups very warm water (between 115 and 125 degrees)
- 3 tablespoons unsalted butter, melted
- In a large bowl of electric stand mixer, whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
- Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.)
- With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes. Don’t venture too far away while it’s mixing as the mixer might dance around on the counter.
- Scoop up the dough and shape it into a ball. Lightly grease (using some of the melted butter or spray release) the bottom and sides of the mixing bowl and pop the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.
- Using some of the melted butter, generously butter an 8-inch round cake pan (we used a 9-inch springform pan, so our loaf was a little wider and not as tall as Abby’s). Turn the dough out onto a clean work surface (there’s no need to flour—the dough is soft but not sticky) and press to deflate it. Shape the dough into a 7-inch-wide round and place it, smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter. You may not need all the butter.
- Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan.
- About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375°F. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.
{ 23 comments… read them below or add one }
I adore the Bug. And you, of course. Such a sweet post! xo
Gail! Thank you so much. We had a great time!
Your boule came out GREAT! I had a lot of fun making this bread too – it comes together so easily and perfectly. And what a nice project to do with your daughter
Love all the photos!
Hi Susan, thank you for your comments! That bread is marvelous and so versatile. And, we did have a lot of fun together. I liked your version as well. Was thinking about adding some whole wheat in next time.
The whole wheat worked really well in it, I thought. But that’s the beauty of the bread – it’s very amenable to adjustments!
I had the best intentions of joining you yesterday but ‘only’ completed a soup, a meatloaf and a dessert…I needed bread didn’t I? So, today it is the boule and despite my proclivity for change, I think I’m going to follow your lead, it sounds too good as written so why mess with success.
I love your Bug by the way; missing having my daughters here as their young selves cooking with me. She is SO very cute!
Hi Barb, thank you for your kind words about my Bug:) And, sounds like you did more than your share of cooking and creating yesterday. Your dessert is a beauty!
Your bread turned out great, and what a great helper you have
I’m seriously considering making this bread. Being a huge fan of Abby (and baking from The Weekend Bakers with the ABC bakers), I already know this bread is going to be awesome.
Thank you, Hanaa! The bread is marvelous. We’ll definitely make it again soon. And, thank you for the kind words about my daughter!
I loved how it was buttery yet light at the same time – I love this post as, of course I would – I am a sucker for little hands cooking and baking
It was fun baking with you over the weekend – thanks for all your encouragement 
Mardi, thank you for reading and your comments. It was fun to be baking together, wasn’t it? I love the idea that there is a “baking club” out there and look forward to more projects. And, thank you for your sweet words about my Bug!
This looks like a great versatile bred. I love the way you describe how you made the baking experience a bonding time. At times, baking can be solitary and it is wonderful how you look for opportunities to include the little ones, when appropriate. I shall try this bread with my little bugs. Thank you Carol!
THank you, Winifred! I bet your bugs would have fun with this one.
Carol, I forgot to leave a link to the ABC group I mentioned earlier: http://avidbakerschallenge.blogspot.com/p/about-abc.html. I’m the administrator of that group. And in 2012, we’re baking from “The Weekend Baker” once a month. Abby picked out the January recipe for us
Please feel free to join us.
Thank you so much for sharing the link. I’ll definitely check it out!
How fun! #baketogether reminds me of French Fridays with Dorie. It is always fun to know others are working at the same thing and to see what everyone comes up with. Even better – to have an instant group to ask questions and share with. Speaking as a recovering dough-a-phobic, never too young to get comfortable with yeast dough! Go Bug!
Thanks so much, Beth. We had a lot of fun!
I had a great time making this Peasant Boule for #baketogether – yours looks absolutely scrumptious! It’s some of the best bread I’ve ever made, hands down!
Hi Georgie, thank you so much for your kind words. I’m with you, terrific bread. We’ll bake it again and again!
Oh I love this post and those beautiful little hands at work. There is nothing like cooking and baking with your children. You bread looks fantastic.
Karen, thank you so much for your kind words! My Bug and I had a lot of fun.
Sweet story with the Bug. Nice step by step photos, too. Glad you joined #baketogether!
What a lovely thing to say, Lisa! Thank you. We had a terrific time and are looking forward to February’s #baketogether, too.