Recipes / YouTube - Cooking with Annie

Cooking with Annie: Episode 1 – Crusty Peasant Bread

Crusty Peasant Bread

It seems just right that my first foray into the YouTube world would be about yeast bread.  Especially at this time of uncertainty when cooking and baking at home feels and is one of the most comforting things we can do – nurturing for the maker and those on the receiving end.  There is so much right now that causes concern or worse, and yet, I find myself looking for and appreciating the little things even more than usual.  The big things are BIG!  And out of my control.  What I focus on and bring my attention to, however, is in my realm of control (to a greater or lesser extent depending on if I’ve just spent any time on the internet), and therefore, what I can do something about.

As I, like many of you, am also home with my family, I’m noticing that we are settling into a rhythm and a routine.  The first several days were a bit rough with all of us emotionally and physically bumping into each other a bit.  Now, although our house, just like the boat, is small, we seem to be finding a good balance between together and alone, even in the same space.  This piece feels familiar, as on the boat, this sort of mental distance is needed at times even when we are all in the same cabin, nearly right on top of each other.  I am also grateful for cooking and baking right now.  There’s something so primal about being able to feed your family – both the actual doing of it and the ability to have actual food on the table.  What a blessing.  Never have I loved being outside more.  In Maine right now, the wind is howling and it’s been raining off and on for two days, but I just don’t care.  I dress in my foulies (foul-weather gear that we use on the Riggin) and step out to breathe fresh air and somehow it’s never been more precious.  I’m sure many of you feel some of the same things I am.

And that gets me to, “Why a video series right now?”  Well, there’s so much I can’t do.  I’m not a medical professional.  As our business is travel, money couldn’t be tighter, so donating to one or more of the many worthy causes is not on the list.  But cooking?  That I can do.  So if there’s something you are struggling with or something that you’d love to see me make, let me know.  It’s my hope that these videos can be a way of connecting even though we aren’t together on the deck of the Riggin just yet.

I chose the Crusty Peasant Bread recipe because it’s one I use again and again on the Riggin and at home.  It’s on page 140 of At Home, At Sea: Recipes from a Maine Windjammer 2nd Edition.  All of the variations are there too.  Now, just to switch things up, as I do, I used a technique to make the bread which doesn’t involve kneading, but instead involves turning the dough several times.  Please forgive our first attempt at using the video function on the camera.  Toward the end we ran out of battery.  We’ll get better as we go along!

Crusty Peasant Bread
1 1/2 tablespoons instant yeast
2 teaspoons table salt
5 cups all-purpose flour
2 cups warm water
2 tablespoons extra virgin olive oil
cornmeal for dusting

Turning Method (as shown in the video)
Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Turn the dough 10 to 15 times, cover with plastic wrap, and set aside for 5 to 10 minutes.  Repeat 3 to 4 more times, cover with plastic wrap, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.

Kneading Method
Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.

Preheat oven to 400°F. Turn the dough out onto a floured surface, divide the dough into the number of loaves you plan to make, and shape them into French-style loaves. Dust a baking sheet with corn meal and place the loaves onto the sheet. Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a very sharp knife. Place the pans in the oven, throw a cup of water over hot stones set in a pan in the bottom of the oven to generate steam and quickly close the oven door. Bake for 30 to 40 minutes or until an internal-read thermometer registers 190°F.

Makes 2 large or 4 small loaves

Caramelized Onion Bread – When shaping the dough, divide and shape the dough into 4 rectangles.  Add 1 cup of caramelized onion to the surface of each rectangle and roll up into a log.  Pinch the ends and place onto a baking sheet.  Rise and bake as above.
Roasted Red Pepper and Rosemary Bread – Add 2 cups roasted red peppers and 2 tablespoons minced fresh rosemary to the dough.
Kalamata Olive and Roasted Garlic – Add 1 1/2 cups pitted Kalamata olives and 1/2 cup roasted garlic cloves to the dough.

Stay safe, be calm, be kind


  • Pat Jacobs
    April 6, 2020 at 4:19 pm

    Thanks so much for sharing. I just got a rectangular covered casserole dish in the mail today, which I plan to use for bread. I’ll be trying your recipe. Stay safe and strong

    • athomeatsea
      April 7, 2020 at 11:26 am

      Perfect. When you do use it, maybe follow the recipe in Sugar and Salt: The Blue Book as it has detailed directions on how to use Dutch ovens and casseroles like yours to make beautiful bread.

      • Patricia Jacobs
        April 7, 2020 at 11:35 am

        thanks so much for your tip! I’ll try it….

  • Kris Martzall
    April 6, 2020 at 6:14 pm

    I have both of ur cookbooks! Love them. I have followed your family’s adventures since we started coming To Maine for summers neat Port Clyde! First let me say that I cannot bear to think of ur family NOT ON the Riggin………. we live in PA in the winter !!
    Love watching u cook. Carry on. !!!!

    Kris Martzall

    • athomeatsea
      April 7, 2020 at 11:24 am

      Hi Kris, That so fun! Thank you for keeping track of our adventure over the years. It’s been a very special ride for us. The future owners (after this summer) will also be very good for the Riggin. She’ll be in good hands. Thanks for the encouragement!

  • Dotty Craig
    April 6, 2020 at 7:09 pm

    Oh, Annie! I’ve been a baking fool, and looking in my cupboard and saying, ok what can I make with this, this and that. Flour has been hard to come by but the “hotel & restaurant” grade will have to do for now! Will definitely try this!

    • athomeatsea
      April 7, 2020 at 11:20 am

      The flour you have should work just fine. No worries. I want a photo of the results!!

  • Jess
    April 6, 2020 at 8:46 pm

    First of all, could you guys be any sweeter? Love you!

    Second, I wanna do a pasta dish, carbonara or something of that variety. Xoxox

    • athomeatsea
      April 7, 2020 at 11:20 am

      That sounds yummy! Okay, I’m on it. Stay tuned for a carbonara episode with delicious home eggs from your house!

  • Sunny California Baker
    April 7, 2020 at 3:32 pm

    Thankyou so much for reaching out with this baking video! Its great! Tell your daughters thankyou also.
    You are right that baking is very comforting and rewarding.
    Sourdough bread with a long ferment would be a great video,
    and also a basic Snack Cake or Coffee Cake recipe that we can adapt to add what fruit or flavors we can find at the store,
    such as banana, lemon, apple, blueberry.
    Happy Baking to everyone.

    • athomeatsea
      April 10, 2020 at 8:48 am

      Thank you and you are welcome! We are having such fun connecting with everyone and thinking about you all, especially right now. Your suggestions are all excellent ones and I’ll put them on the list. I’ve got the sourdough starter out of the back of the fridge and up and running. I’m testing my first batch in a while today. It’s been a little bit since I’ve done a full sourdough loaf, so I need to make sure to brush up before I share with everyone. Thanks for your comments!


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