OLIVE AND THYME BREAD
Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.
Provided by StevenHB
Categories Yeast Breads
Time P2DT20m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- ADDITIONAL INGREDIENT: 1 1/4 cups basic bread sponge (from my basic bread sponge recipe).
- Can use any fleshy black olive in place of Kalamatas.
- In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
- Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
- Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed. This dough will be wet and sticky.
- Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
- Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic. Allow to rise in a draft-free location for two hours.
- Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
- Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
- Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom. Take the loaves out of the pans and cool on a rack.
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saeed sindhi
[email protected]I made this bread with a few variations. I used a combination of white and whole wheat flour, and I added a bit of honey to the dough. The bread turned out great! It had a slightly nutty flavor from the whole wheat flour, and the honey added a subtle
Jahangir Hussain
[email protected]This bread looks delicious! I'm going to try this recipe this weekend.
Naeemgondal520 Naeemgondal520
[email protected]I made this bread for my family, and they all loved it. The bread had a crispy crust and a soft, fluffy interior. The flavor was perfect, with the right amount of saltiness and sweetness. I will definitely be making this bread again.
Mary Amondi
[email protected]This bread looks so good! I'm definitely going to try this recipe.
Charlee R
[email protected]This bread is easy to make and delicious! 5 stars!
Fahaad Afridi
[email protected]I made this bread for a party, and it was a huge hit. Everyone loved it. I highly recommend trying this recipe.
Asma Asma
[email protected]5 stars! This bread is amazing.
Momin Sordar
[email protected]This bread is so beautiful! I can't wait to try it.
Anjali gamer
[email protected]I'm a beginner baker, and I was able to make this bread without any problems. The instructions were clear and easy to follow. I'm really happy with how the bread turned out.
Bongani Mgoduka (Stevovo)
[email protected]I made this bread with a few variations. I used a combination of all-purpose and whole wheat flour, and I added a bit of honey to the dough. The bread turned out great! It had a slightly nutty flavor from the whole wheat flour, and the honey added a
Shan ali mangi
[email protected]This bread is a must-try for any bread lover. You won't be disappointed.
Solomon Onitiri
[email protected]I've been baking bread for years, and this is one of the best recipes I've tried. The bread came out perfectly crusty on the outside and soft and fluffy on the inside. The flavor was amazing, with the perfect balance of olives, thyme, and salt. I wil
Pak Turk Solutions
[email protected]Loved the bread! So easy and flavorful.