French Bread With Kalamata Olives And Thyme
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Whole Milk2 tsps
Butter2 tsps
Sugar1 cup
Water (room temperature)2 tsps
Thyme (chopped fresh)2 tsps
Salt4 cups
All-Purpose Flour (or more)Directions:
1
Bring milk to simmer in small saucepan
2
Add butter and sugar; stir until butter melts
3
Pour mixture into large bowl
4
Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes
5
Add yeast; stir to blend
6
Stir in olives, thyme and salt
7
Add 1 cup flour
8
Using wood spoon, stir until flour is incorporated
9
Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition
10
If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl
11
Oil large bowl
12
Transfer dough to bowl; turn to coat with oil
13
Cover bowl tightly with plastic wrap
14
For do-ahead version: Chill dough overnight
15
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough)
16
Position rack in center of oven and preheat to 500°F
17
Oil large baking sheet
18
Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough)
19
Divide dough into 2 equal pieces
20
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)
21
Transfer baguettes to prepared baking sheet, spacing evenly apart
22
Cover loosely with plastic wrap
23
Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough
24
Brush top of each loaf lightly with egg white
25
Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven
26
Bake 10 minutes
27
Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes
28
Cool on rack
29
Bring milk to simmer in small saucepan
30
Add butter and sugar; stir until butter melts
31
Pour mixture into large bowl
32
Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes
33
Add yeast; stir to blend
34
Stir in olives, thyme and salt
35
Add 1 cup flour
36
Using wood spoon, stir until flour is incorporated
37
Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition
38
If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl
39
Oil large bowl
40
Transfer dough to bowl; turn to coat with oil
41
Cover bowl tightly with plastic wrap
42
For do-ahead version: Chill dough overnight
43
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough)
44
Position rack in center of oven and preheat to 500°F
45
Oil large baking sheet
46
Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough)
47
Divide dough into 2 equal pieces
48
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)
49
Transfer baguettes to prepared baking sheet, spacing evenly apart
50
Cover loosely with plastic wrap
51
Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough
52
Brush top of each loaf lightly with egg white
53
Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven
54
Bake 10 minutes
55
Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes
56
Cool on rack