Greetings Hive community I hope you are well, today I come with a publication in which I present an elaboration of peasant bread, this type of bread derives its origin in Europe, its characteristic is that it is a large bread, with a relatively neutral flavor and a rustic appearance, depending on the place, time and taste its preparation is typical of the peasant, after the European migration in the last century the peasant bread became famous in Venezuela, acquiring its own particularities to the tastes of Venezuelan
-1 kg de Harina de panadería.
-40 gr de mantequilla.
-20 gr de levadura.
-20 gr de sal.
-2 cucharadas de azúcar.
-450 ml de agua.
- 1 kg of baker's flour.
- 40 gr of butter.
- 20 gr of yeast.
- 20 gr of salt.
- 2 spoonfuls of sugar.
- 450 ml of water.
Step 1: assemble the misenplas (mise in place).
The first thing we must do is to put all the ingredients we are going to use on the work table, believe me, it will save you many accidents when preparing meals, in this case, bread.)
Step 2: Sift the flour.
In this step we must pass little by little the flour through a sifter, pouring the sieve, pouring the contents into a bowl or large cup with a capacity of one kilogram or more.
Step 3: Combine the dry ingredients.
At this point we must unite the solid ingredients in an orderly manner as follows:
A: Integrate the butter with the flour.
B) Integrate the salt.
Although it seems simple this step can be that we commit a serious mistake, not to make it should be done as follows:
We grab the bowl and empty the flour on the surface where we plan to knead, from the middle a circular space, on the outside of the circle that we form we put the salt and distribute it evenly
It is not advisable to join salt with the yeast, since it does not support direct salinity.


Step 4: The yeast.
I leave a section for this ingredient since a great part of the errors have their origin in the yeast.
The yeast must be activated with the main purpose of knowing if it is in good condition so that the bread begins to ferment in an accelerated way.
To find out if the yeast is activated, test by taking a cup and pour 60 ml of water, the two tablespoons of sugar and the yeast, stir until it is integrated and cover it, after 10 minutes a foam should form, if not, wait a few more minutes, if nothing happens, discard the test.
Step5: The Kneading.
With the yeast activated in the water, pour it in the middle of the flour along with 300 ml of water, incorporate the flour with the water little by little until it becomes solid, integrate everything for 10 to 20 minutes, make the dough into a ball and let it rest in a bowl with flour inside, the rest time depends on the preference of each person, if you are new to this, I recommend that you let the dough double its size, once this is achieved, you can knead again, repeat this a couple of times until it goes from a little compact dough to a smooth and soft dough, weigh it, cut it and mold it to your liking, whether you want a round or long bread.



Once shaped, spread butter on a tray and let the loaves rest until they double in size, in an estimated time of 45 minutes to an hour, put in the oven at a temperature of 180 to 200 degrees between half an hour to 45 minutes at most.

I hope this recipe has been of interest and usefulness and encourage you to make homemade bread, from home, because eating good bread is also a way to show self-love, if you have any doubt in any of the processes mentioned above do not forget to ask, I hope to see you in a future post.