Scallion & Watercress Rustic Peasant Bread

Scallion & Watercress Rustic Peasant Bread

What do you do when you have a hankerin’ for homemade bread, but you don’t want to wait hours for it…you don’t want to have to knead and knead…you don’t want to pull out a bread making machine…but, you WANT fresh hot yummmy bread?  Well, you simply follow this recipe and, from start to finish, a couple of hours or less!  Yes, you can reduce the time needed by skipping the 20-30 minutes to let the dough raise…it won’t dramatically nor negatively affect the end result, but if you have that extra time, do it!  I wanted to add some savory to this bread, so the scallions and watercress do that…it’s kinda like a salad bread!  Enjoy the Scallion & Watercress Rustic Peasant Bread ~~rustically couture eating!

Scallion & Watercress Rustic Peasant Bread

Preheat oven 425

Makes: One loaf

What you need:

2 ¾ cups self-rising flour (divided)

2 tsp baking powder

1/2  tsp sea salt

1 tsp coarse ground pepper

½ cup chiffonade sliced green onions/tops

1 cup fresh watercress

¼ cup olive oil

¾ cup water

Scallion & Watercress Rustic Peasant Bread

Scallion & Watercress Rustic Peasant Bread

Scallion & Watercress Rustic Peasant Bread

What you do:

In a large mixing bowl, combine 2 ½ cups flour, baking powder, sea salt, pepper, onions and watercress and blend well with your hands.

Combine the oil and water in a cup and slowly pour in.  Using a rubber spatula blend and combine well (for several minutes).  The dough will be thick.  Use your hands to knead (about 3 minutes) in the bowl adding a little extra flour to help with sticking.

Shape dough into desired form.  Put in a well-greased baking container (I used a copper pot to get a round shape.)  Cover and let sit for about 20 minutes to raise.

Bake in a preheated 425 oven for about 45 minutes or until there’s a hollow sound when you peck on the top. (You can also do the toothpick test, but in my case it’s a 10″ skewer test!) Remove from oven and from the baking container.  Let cool about 15 minutes.  Eat! (Note:  The shape/container in which you bake the bread can affect the cooking time.  If you choose to make a ‘ciabatta’ like loaf, the cooking time will be less than if you bake the loaf in a compact round pot.)

Scallion & Watercress Rustic Peasant Bread

Scallion & Watercress Rustic Peasant Bread

©Alice D’Antoni Phillips  Ally’s Kitchen

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