Peasant Loaf with Portuguese Cobrançosa EVOO


4-1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt
1 tablespoon light honey or granulated sugar
3 tablespoons + 3 tablespoons bold EVOO such as OLIVE & VINE Portuguese Cobrancosa 
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 or sugar, salt and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast. Follow the manufacturer's instructions for your bread machine.

If using a stand mixer or 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 becoming sticky. 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 into a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for an additional 45 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 serving.  Best served warm!