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Cobrancosa Peasant Loaf Recipe

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This recipe for Cobrancosa Peasant Loaf is from The Olive Branch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/4 c. all purpose flour
1/2 c. potato flour
1 T. sea salt or kosher salt
1 T. light amber honey or granulated sugar
3 T. + 3 T. Cobrancosa EVOO
1 1/2 c. warm water
1/2 c. whole milk
2 1/4 tsp. active dry yeast
Directions:
Directions:
If using a bread machine, add all of the liquid, honey/sugar, salt & 3 T. of EVOO to the pan. Then add both flours, followed by the yeast. 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 to rise in a warm spot for about an hour.

Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape into a rustic loaf.

Cover the dough with plastic wrap lightly greased with EVOO. Allow the dough to rise for 45 minutes.

Preheat over to 375º and adjust rack to center of oven.

Drizzle loaf with 2 T. of EVOO and bake for about 40 minutes, until golden brown, or until thermometer inserted in center registers 199º. Remove the loaf and immediately drizzle with remaining T. of EVOO. Allow to cool for at least 10 minutes before serving.
Preparation Time:
Preparation Time:
2 hrs. 45 minutes
Personal Notes:
Personal Notes:
Best served warm! This bread is fantastic accompanying a hearty stew, or any dish that generates sauce or gravy for dipping.

 

 

 

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