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  • All Year
  • 2 hour
  • Serves 8

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French Fleur De Sel Sea Salt

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EVOO Peasant Loaf

EVOO Peasant Loaf

Ingredients

  • 4.25 cup All Purpose Flour
  • 0.25 cup Potato Flour
  • 1 Tbsp Light Amber Honey or Granulated Sugar
  • 1.5 cup Warm Water
  • 0.5 cup Whole Milk
  • 2.25 tsp Active Dry Yeast
  • 1 Tbsp French Fleur de Sel Sea Salt
  • 6 Tbsp Saratoga Olive Oil Varietal EVOO

Directions

  • 1. If using a bread machine, add all of the liquid, honey/sugar, salt, and 3T 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.
  • 3. 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.
  • 4. Preheat the oven to 375 degrees; adjust the rack to the center of the oven. Drizzle the loaf with 2T of 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.
  • 5. Remove the loaf and immediately drizzle with remaining EVOO. Allow to cool for at least 10 minutes before before serving. Best served warm!

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EVOO Peasant Loaf

  • All Year
  • 2 hour
  • Serves 8

EVOO Peasant Loaf

Ingredients

  • 4.25 cup All Purpose Flour
  • 0.25 cup Potato Flour
  • 1 Tbsp Light Amber Honey or Granulated Sugar
  • 1.5 cup Warm Water
  • 0.5 cup Whole Milk
  • 2.25 tsp Active Dry Yeast
  • 1 Tbsp French Fleur de Sel Sea Salt
  • 6 Tbsp Saratoga Olive Oil Varietal EVOO

Directions

  • 1. If using a bread machine, add all of the liquid, honey/sugar, salt, and 3T 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.
  • 3. 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.
  • 4. Preheat the oven to 375 degrees; adjust the rack to the center of the oven. Drizzle the loaf with 2T of 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.
  • 5. Remove the loaf and immediately drizzle with remaining EVOO. Allow to cool for at least 10 minutes before before serving. Best served warm!