Wandering Bob
Über Member
A simple thyme bread (pain au thyme)
You need:
400g of strong white bread flour
1 level teaspoon of salt
¾ teaspoon of dried thyme
5g of dried active yeast
¾ teaspoon of sugar
½ tablespoonful of olive oil
warm water
Method:
Put the flour, salt, thyme, sugar and dried active yeast into a large mixing bowl.
Add the olive oil and as much warm water as is necessary to make a malleable dough. Knead and stretch the dough for 10 minutes. Cover and put on one side somewhere warm for 2 hours (it should double, if not triple, in size).
If you want a round bread then a 30cm circular baking tray will be OK. My preference is to make a slightly thinner and oval bread so I use a rectangular baking tray that is 38cm x 30cm.
Knock the dough down, place it on a baking tray and shape it. Cover and leave it for another hour.
Pre-heat the oven to 210C
Cook the bread for 18 minutes at 210C, then reduce the oven temperature to 200C for a further 4 minutes
Take out of the oven and let it cool on a wire rack
This bread cries out for olive oil – drizzle a good quality olive oil (EVOO) over it and you won’t regret it. It goes well with most cheese, cold meats (if you must), hummus and other purées too. I’ve found it also works as a good accompaniment to a vegetable soup, particularly in wintertime.
My neighbour assures me that it’s fine for breakfast, spread with an orange marmalade (she finds the thyme & orange combination appealing).
You need:
400g of strong white bread flour
1 level teaspoon of salt
¾ teaspoon of dried thyme
5g of dried active yeast
¾ teaspoon of sugar
½ tablespoonful of olive oil
warm water
Method:
Put the flour, salt, thyme, sugar and dried active yeast into a large mixing bowl.
Add the olive oil and as much warm water as is necessary to make a malleable dough. Knead and stretch the dough for 10 minutes. Cover and put on one side somewhere warm for 2 hours (it should double, if not triple, in size).
If you want a round bread then a 30cm circular baking tray will be OK. My preference is to make a slightly thinner and oval bread so I use a rectangular baking tray that is 38cm x 30cm.
Knock the dough down, place it on a baking tray and shape it. Cover and leave it for another hour.
Pre-heat the oven to 210C
Cook the bread for 18 minutes at 210C, then reduce the oven temperature to 200C for a further 4 minutes
Take out of the oven and let it cool on a wire rack
This bread cries out for olive oil – drizzle a good quality olive oil (EVOO) over it and you won’t regret it. It goes well with most cheese, cold meats (if you must), hummus and other purées too. I’ve found it also works as a good accompaniment to a vegetable soup, particularly in wintertime.
My neighbour assures me that it’s fine for breakfast, spread with an orange marmalade (she finds the thyme & orange combination appealing).
