Artisan Olive Peasant Bread w/Tuscan White Bean Dip

This is from the wonderful book Artisan Bread in Five Minutes a Day (there is a link at the bottom of this post to purchase this book from Amazon and you WON'T be sorry!!...it is SO phenomenal!!).







I made two olive loaves and one plain peasant loaf. All was yummy and the consistency is just perfect.





Tuscan White Bean Dip (pictured in top photo, recipe also from the book below):

1 16-ounce can cannellini beans, drained
1 small red bell pepper, roasted, grilled or broiled
1 large clove roasted garlic
2 Tablespoons extra virgin olive oil
1 teaspoon salt
Freshly ground pepper to taste
10 fresh basil leaves

Whip it all up in a food processor and serve w/the olive bread. DEEEEE-lish!!




And below is my favorite artisan loaf yet: it's the basic recipe, but I added wheat bran and flax seed. SOOOOooo GOOD!!!



EnJoy!