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Portuguese Cobrancosa Peasant Loaf

Portuguese Cobrancosa Peasant Loaf
  • 4 1/4 cups all purpose flour
  • 1/4 cup potato flour
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon light amber honey or granulated sugar
  • 3 tablespoons + 3 tablespoons  Cobrançosa Olive Oil from Portugal 
  • 1 1/2 cups warm water
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast

  • If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. 
  • 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 and adjust the rack to the center of the oven.  
  • Drizzle the loaf with two tablespoons of Cobrançosa, 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. 
  • Allow to cool for at least 10 minutes before before serving.  Best served warm!