Easy Herbed Peasant Bread Recipe

With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.

A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.

We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy, and I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!

Ingredients Needed for Peasant Bread

The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:

• Flour – just regular all purpose flour works great, or you can use bread flour
• Kosher Salt – adds flavor
• Warm Water – the ideal temperature of water for activating yeast is 105-115 degrees F
• Sugar – feeds the yeast so it can properly activate
• Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
• Rosemary – fresh is preferred, minced fine
• Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
• Parsley – fresh, and finely chopped
• Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
• Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor

The measurements for each ingredient can be found in the recipe card at the end of this post.

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Pao De Queijo Brazilian Cheese Bread

Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It’s made with tapioca flour and a mix of Parmesan and Mozzarella cheeses.

One of my favorite things about this recipe is that you make, bake, and then eat them. No yeast. No rising, and no waiting. They also freeze super well to eat on a different day.

They are slightly crispy on the outside and soft, chewy and cheesy on the inside. Pretty much cheesy bread perfection!

Have you ever been to Tucanos? It’s this fantastic Brazilian restaurant that serves Churrasco style. The meat comes around on skewers and you turn your little wooden thingy to green for start the food and red to stop. It. Is. Awesome. Forrizle. Every single year we celebrate Cade’s birthday at Tucanos. It’s tradition.

Anyway, we love taking the kids and letting them experience this Brazilian restaurant. Ok, it’s not the real deal like they have in Brazil, but it’s as good as we are going to get around here. The kids love when the drums come out and everyone sings to Cade. Don’t you just love a good tradition?

They have this bread called Pao de Queijo in Brazil and so, of course, it’s served at Tucanos. I have been tweaking and testing this recipe for years and this is finally IT! I can’t stop popping these little bundles of joy into my mouth!

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Best Pizzeria Pizza Dough Recipe at Home [video]

Crisp on the bottom, chewy all over, air bubbles and flavor, Pizzeria Pizza Dough Recipe at Home is no joke to achieve, but this recipe is perfection. I promise. 

The thicker you make the crust edge, the more bubbly it will be.

The Secret?

It’s all about heating the pizza steel or stone for 30-45 minutes at 550, well and allowing the dough to ferment for 12-24 hours. But let’s start at the beginning.

Fermenting Pizza Dough

As that yeast is hanging out in the dough it’s creating gas bubbles (remember watching the yeast get bubbly?) from carbon dioxide. Bubbles in pizza crust make it more chewy! So think, pizza dough I want the bubbles whereas sandwich bread I want it all soft and dense, so no bubbles and I don’t want it to hang out and ferment as pizza dough does.

Picture this, a pizza gets slid onto the table in front of you and your friends and instantly you see those big bubbles, slightly blackened and softly calling your name. That’s due to perfect fermentation and perfect heat. 

Buttermilk Biscuits

The fluffiest, flakiest buttermilk biscuits recipe! They are perfect for breakfast, lunch or dinner and easy to make, you will love them!

Are you still in search of the perfect buttermilk biscuits? These are one of the best so far. Serve them with honey butter and you’ve entered a dream world!

These biscuits are big, soft, and have just the perfect crumb to them. Biscuits are also far easier to make than rolls, but I hardly think to do it. Not to mention, I’ve made a few hard and dry biscuits in my time, so sometimes I worry they will turn out like that again. But never fear, we’ve practiced these over and over and they turn out perfect every time!

Ingredients Needed for Buttermilk Biscuits

You don’t need many ingredients to make these perfect biscuits. In fact, you might already have everything in house already. Fingers crossed…

• Flour
• Baking Powder
• Baking Soda
• Sugar
• Salt (Cold)
• Butter
• Buttermilk

Do you have everything? Maybe you’re missing buttermilk. That’s one of those things that I use often enough that I always have it on hand.

The measurements for each ingredient can be found in the recipe card below.

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