Tuscan Herb Peasant Loaf

October 17, 2016

INGREDIENTS

• 4¼ cups all purpose flour
• ¼ cup potato flour
• 1 Tbs. sea salt or kosher salt
• 1 Tbs. light amber honey or granulated sugar
• 3 Tbs. + 2 Tbs. + 1 Tbs. Tuscan Herb Infused Olive Oil
• 1 ½ cups warm water
• ½ cup whole milk
• 2 ¼  teaspoons active dry yeast

DIRECTIONS
If using a bread machine, add all of the liquid, honey (or 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 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 

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

Drizzle the loaf with two tablespoons of olive oil, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 190°F. Remove the loaf and immediately drizzle with remaining tablespoon of olive oil. 

Allow to cool for at least 10 minutes before before serving. Best served warm!       

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