Peasant Bread (2 recipes)

I love how quickly I can throw together a quick batch of peasant bread for dinner. Below are the two tried and true recipes I use over and over again. My kids' favorite is the first one which is a pull-apart version with Italian seasoning. From start to finish, it only takes about an hour with 5-10 minutes of prep work. The second recipe is baked in Pyrex bowls and looks a lot prettier. I serve it sliced. It takes a good 2 hours with a longer rising time, but still only 5-10 minutes of prep. Honestly, when you look at both recipes closely, they are so similar that you could probably mix and match the style or flavor to get your perfect version.

Peasant Bread (or as my kids call it, “pheasant” bread)
Raisinglemons.com
2 ¼ tsp. yeast
1 Tbsp. sugar
4 c. flour
2 c. warm water
2 tsp. salt
1 Tbsp. Italian seasoning
        Combine all ingredients and stir. Preheat oven to 425°. Spray hands with non-stick cooking spray. Divide dough into 2 balls and put on greased cookie sheet or use a silicone baking mat. Cover with towel and let raise 20-30 minutes. Pull in sides; brush top with melted butter. Sprinkle with sea salt or kosher salt and Italian seasoning.
        Bake at 425° for 10 minutes; then reduce heat and bake at 375° for 15 minutes. The recipe suggests serving with olive oil and balsamic vinegar garnished with Parmesan cheese for dipping, but we like it straight out of the oven as is. 

“My Mother’s Peasant Bread”
Alexandracooks.com
(I use our nested set of 3 pyrex oven-proof bowls) 
4 c. (512 g) flour
2 tsp. kosher salt
2 tsp. sugar
2 ¼ tsp. instant yeast
2 c. warm water
        In 2.5 qt. pyrex bowl, combine dry ingredients then add water and mix until flour is absorbed. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 45 minutes to an hour.
        Preheat oven to 425°. Grease two smaller oven-safe bowls (1 qt. and 1.5 qt.) with butter. Using two forks, punch down dough and scrape it from sides of bowl, turning it over on itself. Divide the dough in half and put in the two prepared bowls.
        Let the dough rise for about 20-30 minutes, uncovered, until it has risen just above the rim of the smaller bowl. (You can place the bowls on top of the oven which should be warm enough for them to rise.)
        Bake for 15 minutes at 425°. Reduce heat to 375° and bake for an additional 15-17 minutes. Turn out onto a cooling rack.