So if you make the bread (recipe below) you can also make them in to smaller biscuits. I used a muffin tin and just greased it very well. Same rise time and same cooking time.
~Sue
Peasant Bread
Note: This is a sticky, no-knead dough, so some sort of baking vessel, such as Pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5-qt) or ramekins for mini loaves is required to bake this bread.
4 cups all-purpose flour (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast
Room temperature butter, about 2 tablespoons
1. In a large mixing bowl whisk the flour and the salt. Set aside.
2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step is just to ensure that the yeast is active. * To make fool-proof lukewarm water that will not kill the yeast (water that’s too hot can kill yeast), boil some water— I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water.This ratio of hot to cold water will be the perfect temperature for the yeast.
3. Gently stir the yeast/water/sugar mixture and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be sticky. Cover this bowl with plastic wrap or a tea towel and let rise for at least an hour. If you have the time let it rise for 1.5 to 2 hours as this will help the second rise.
4. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the Pyrex bowls mentioned above) with about a tablespoon of butter each.
Using two forks, punch down your dough, scraping it from the sides of the bowl,which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier.
Let the dough rise for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.
Using two forks, punch down your dough, scraping it from the sides of the bowl,which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier.
Let the dough rise for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.
5. Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer.Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.
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