There is something simply wonderful about the smell of homemade bread baking in the oven…. then the breaking of the bread… and finally slathering butter all over…  its pure heaven.  If you haven’t done this, well, then you must!

I grew up eating homemade bread, like this “Rustic Village Bread“.  So when I read that Abby’s #baketogether challenge for January was a Peasant Boule I immediately gathered the ingredients and began making this delicious – oh’ so tasty bread.

I followed Abby’s “Peasant Boule” recipe step by step since this was my first attempt at this bread and I’m happy I did.

Here’s what you need…

Makes one 8-inch round loaf or two 4-inch round loaves

3 – 1/3 cups all purpose flour

1 – 1/4 ounce package instant yeast

2 tablespoons sugar

1 – 1/2 teaspoons salt

1 – 1/2 teaspoons baking powder

1 – 1/3 cups very warm water, should register on a thermometer between 115 and 125 degrees

3 tablespoons unsalted butter, melted

1 tablespoon toasted onion, dry herb mix

In a large bowl 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.

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.

Scoop up the dough and shape it into a ball. Lightly grease using some of the melted butter the bottom and sides of the mixing bowl and pop the dough back into the bowl. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. I use a blanket or towel to cover the entire bowl to keep warm.

Using some of the melted butter, generously butter an 8-inch round cake pan. 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, like Abby’s recipe with smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter.

I made two small 4-inch-wide round loaves, placing them on a buttered baking sheet.  Using a knife make 3 diagonal lines across the top of loaves, these will spread open, letting you know when the dough has risen.

Allow the dough to rise, there’s no need to cover it, keeping in a warm spot until doubled in size for about 25 minutes. If using a 8-inch pan, it will fill the pan. If using the baking sheet the slits you made atop of loaves will spread open.

I brushed one loaf lightly with the melted butter. The second loaf I added some dry toasted onion sprinkled on top and brushed remaining butter generously all over.

About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375 degrees. 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.

I served this with a Orzo Soup and Jeff and I ate one entire loaf for dinner.