French Bread with Kalamata Olives and Thyme

Name: French Bread with Kalamata Olives and Thyme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mediterranean, French, European
Ingredients: 946 milliliters (or more) all purpose flour; 2 teaspoons butter; 1 egg white, beaten to blend; 2 teaspoons chopped fresh thyme; 113 grams 3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about pitted); 16 servings Olive oil; 2 teaspoons salt; 2 teaspoons sugar; 237 milliliters water, room temperature; 237 milliliters whole milk; 2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)

The recipe French Bread with Kalamatan Olives and Thyme could satisfy your Mediterranean craving in roughly 45 minutes. Watching your figure? This vegetarian recipe has 270 calories, 5g of protein, and 17g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up salt, sugar, water, and a few other things to make it today.

Instructions

Bring milk to simmer in small saucepan.

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Milk

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Sauce Pan

Add butter and sugar; stir until butter melts.

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Butter

Sugar

Pour mixture into large bowl.

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Bowl

Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes.

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Water

Add yeast; stir to blend. Stir in olives, thyme and salt.

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Olives

Thyme

Yeast

Salt

Add 1 cup flour. Using wood spoon, stir until flour is incorporated.

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All Purpose Flour

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.

Ingredients you will need

Dough

All Purpose Flour

Cooking Oil

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Bowl

Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

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Dough

Punch

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).

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Baguette

Dough

Punch

Cooking Oil

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Baking Sheet

Oven

Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap.

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Baguette

Wrap

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Baking Sheet

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.

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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.

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Egg Whites

Water

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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.

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Oven