Recipes and Links

Italian Peasant Loaf

Yield: 1 very large loaf

Ingredients:

1 Tbsp honey or sugar

1 1/2 cups warm water

2 1/4 tsp active dry yeast

4 1/4 cups all purpose flour

1/4 cup potato flour

6 Tbsp + 1 tsp Flying Olive mild-medium Single Varietal EVOO of your choice, divided

1/2 cup whole milk

1/2 Tbsp sea salt or kosher salt

Directions:

If using a bread machine, add the honey dissolve in the water, milk honey/sugar, salt, and 3 Tbsp ofFlying Olive Extra Virgin 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 you want a round loaf as pictured, remove the dough from the machine and continue after the *.

If using a stand mixer or mixing and kneading by hand, mix honey into warm water, then yeast, stir, and let sit for 5 minutes. Measure the flours into a large mixing bowl. Add the yeast mixture, the milk, 3 Tbsp ofFlying Olive Extra Virgin Olive Oil and the salt. Knead the dough for 6 minutes. *The dough should be very soft, but not sticky. Kneading, adding more flour, in small amounts, to keep the dough from sticking. Oil the bowl with a small amount of Flying Olive Extra Virgin Olive Oil. Place the top of the loaf in first and flip so that the oiled, smooth side is on top.

Allow to rise in a warm spot for an hour. Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a round, rustic loaf. Cover the dough with plastic wrap, lightly greased with 1 tsp Flying Olive Extra Virgin Olive Oil. Allow the dough to rise for 45 more minutes.

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

Remove plastic wrap. Slash the top with an “X” and drizzle the loaf with remaining 2 TBS of Flying Olive Extra Virgin Olive Oil. Bake for about 40 minutes, until golden brown. Remove the loaf and immediately drizzle with remaining 1 Tbsp ofEVOO. Allow to cool for at least 10 minutes before serving.

Submitted by Barb L.