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Yields8 Servings
 4 cups All Purpose Flour
 1 cup Potato Flour
 1 tbsp Sea Salt
 1 tbsp Honey, (or granulated sugar)
 1 cup Warm Water
 1 cup Whole Milk
 2 tsp Active Dry Yeast
 3 tbsp VSOP Cobrancosa Extra Virgin Olive Oil From Portugal
1

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.

2

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 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.

3

Preheat the oven to 375 and adjust the rack to the center of the oven. Drizzle the loaf with two tablespoons of Cobrançosa EVOO, 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 tablespoon of Cobrançosa EVOO. Allow to cool for at least 10 minutes before before serving. Best served warm!

Ingredients

 4 cups All Purpose Flour
 1 cup Potato Flour
 1 tbsp Sea Salt
 1 tbsp Honey, (or granulated sugar)
 1 cup Warm Water
 1 cup Whole Milk
 2 tsp Active Dry Yeast
 3 tbsp VSOP Cobrancosa Extra Virgin Olive Oil From Portugal

Directions

1

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.

2

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 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.

3

Preheat the oven to 375 and adjust the rack to the center of the oven. Drizzle the loaf with two tablespoons of Cobrançosa EVOO, 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 tablespoon of Cobrançosa EVOO. Allow to cool for at least 10 minutes before before serving. Best served warm!

Portuguese Cobrancosa EVOO Peasant Loaf

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