Peasant Loaf

This bread was originally made with  Cobrançosa EVOO from Portugal.  We like the stronger more complex taste of the Chilean Frantoio/Leccino Blend, so we tried the recipe with that oil and we were excited to achieve a rich flavor with this fantastically fresh, ultra premium olive oil .

This loaf is just out of the oven.  It has EVOO incorporated in the dough and drizzled over the loaf as it went in, and came out.

The recipe below will work in a bread machine, stand mixer, or with good, ole fashioned hand kneading.  This bread is a fantastic accompanying a hearty stew or any dish that generates sauce or gravy for dipping.

4 1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt or kosher salt
1 tablespoon light amber honey or granulated sugar
3 tablespoons + 6 tablespoons Olive & Kickin’ Frantoio/Leccino EVOO from Chile
1 1/2 cups warm water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing/kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts, as needed to keep the dough from sticking.  Allow dough to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment paper, and gently reshape in to a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes.

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with three tablespoons of Frantoio/Leccino Blend and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees.  Remove the loaf and immediately drizzle with remaining three tablespoons of Frantoio/Leccino Blend.  Allow to cool for at least 10 minutes before  serving.  Best served warm!

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