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Olive and Thyme Bread
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Rating: 4.1/5 (18 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 317
% Daily Value**
Total Fat 2g
4%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 36mg
12%
Sodium 1326mg
55%
Total Carbohydrate 65g
22%
Dietary Fiber 2g
8%
Sugars 13g
Protein 8g
Vitamin A  2%Vitamin C  2%
Calcium  5%Iron  22%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Olive and Thyme Bread

Recipe Tags: Bread Recipes

Date Added: June 20, 2015

Ingredients:

1 teaspoon Dry Yeast active
1 1/2 cups Water 105-115 degrees
1 1/4 cups Basic Bread Sponge
3 1/4 cups All-Purpose Flour unbleached
1/3 cup All-Purpose Flour for kneading
4 teaspoons Kosher Salt
1/2 cup Black Olives pit & chop roughly
4 teaspoons Thyme Leaves coarsely Chopped
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Directions:

1. In a bowl, dissolve the yeast in the water.

2. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon.

3. Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass.

4. Mix in the olives and thyme until distributed.

5. 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.

6. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.

7. Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic.

8. Allow to rise in a draft-free location for two hours.

9. Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles.

10. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom.

11. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.

12. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425.

13. Place a baking pan with decent sides on the bottom shelf.

14. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.

15. Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom.

16. Take the loaves out of the pans and cool on a rack.

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Dietary Notes:
This recipe is low-fat with 2.38g per serving and low-saturated fat with 0.5g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten allergies.
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