Peasant Bread | Susie Wilson


  • Flour(4 cups),
  • water (2 cups warm water),
  • sugar (1 tbsp),
  • salt, (1 tsp)
  • yeast 1pkg / Tbsp,
  • wheat germ (1/2 cup but then reduce white flour by 1/2 cup if you use)
  • ,and butter (to brush over top of loaf when it comes out of the over).


Combine yeast, sugar, salt with warm water in a large bowl;

Add flour one cup at a time; cover and let rise for 1 hour;

Grease a baking sheet; grease your hands (really!); coax dough into 2 long baguette shapes or 3 short baguette shapes;

Let rise 45 minutes;

Bake at 400 degrees for 10 minutes;

Reduce heat to 350F and bake for about another 30 minutes;

When done, there will be a nice brown crust on top and bottom of each loaf;

Let cool and wrap tightly; Freeze.

When kids come home from school, or friends stop by, remove loaf from freezer, warm in 300 degree over for 10-15 minutes, slice and serve.

What Makes It Special?

Making bread can be a long process but this is a quick one that results in a delicious load. I learned it from my next door neighbors, Sally and Nina Marucas, excellent bakers. This recipe proves everyone can be a baker.

What is your connection to Princeton?

Resident since 1965

Recipe shared by Susie Wilson

Photo courtesy of Susie Wilson

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