Olive And Thyme Bread Food

OLIVE THYME BREAD

Steps:

• Combine warm water, yeast, and sugar in a small bowl. Let sit for about 5 minutes, until yeast is foaming.
• Meanwhile, toss olives, thyme, garlic, and salt with flour in the bowl of a stand mixer, making sure olives are completely coated.
• Set mixer on low with dough hook and slowly add yeast mixture to flour. When ingredients are mostly combined, increase speed to medium.
• Knead dough for 5-10 minutes, until dough pulls away from the sides of the bowl and forms an elastic ball. If needed, add extra flour one tablespoon at a time until dough comes together.
• Cover mixing bowl with a damp towel and set in a warm place. Let rise for 2 hours, until roughly doubled in size.
• Cover a baking sheet or large pan with nonstick spray. Punch dough down and place on the pan for the second rise, about 30 minutes.
• Preheat oven to 500°.
• When the second rise is complete, bake at 500° for 15 minutes. Reduce heat to 375° and bake for 30-40 minutes, until bottom is browned and sounds hollow when you knock on it.
• Let cool for at least 10 minutes before cutting.

NO KNEAD RUSTIC THYME OLIVE BREAD

Steps:

• Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
• Cover the dough with plastic wrap or bees wax wrap (something not porous) and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
• When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
• Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).
• Place the lid on the pot and cook at 450F for 30 minutes.
• Remove the lid and let cook an additional 15 minutes to further brown. If it looks or smells done sooner, remove from oven sooner.
• Let the bread cool completely on a cooling rack.

FRENCH BREAD WITH KALAMATA OLIVES AND THYME

Steps:

• Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
• Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.

OLIVE AND THYME BREAD

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.

OLIVE BREAD

Steps:

• In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
• Preheat the oven to 350 degrees F.
• Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
• Slice as desired and serve warm.

LEMON-THYME BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

GARLIC-THYME BREAD

Steps:

• In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
• Stir in oil, salt, garlic, thyme, and whole wheat flour.
• Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
• Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
• Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
• (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
• If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
• Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
• Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.