Olive & thyme bread
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Olive & thyme bread
  Bread  
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5026. Report a problem with this recipe.
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      Title: Olive & thyme bread
 Categories: Breads
      Yield: 1 Servings
 
      1 ts Active dry yeast
  1 1/2 c  Water -- 105-115 degrees
  1 1/4 c  Basic bread sponge
  3 1/4 c  All-purpose flour --
           Unbleached
    1/3 c  All-purpose flour -- for
           Kneading
      4 ts Kosher salt
    1/2 c  Kalamata olives -- pit &
           Chop roughly
      4 ts Fresh thyme -- coarsely
           Chopped
 
  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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Recipe ID 5026 (Apr 03, 2005)

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