French Bread with Kalamata Olives and Thyme, 137 servings = 1370 g, 1 serving = 10 g

French Bread with Kalamata Olives and Thyme, 137 servings = 1370 g, 1 serving = 10 g
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Nutritional Info
  • Servings Per Recipe: 137
  • Amount Per Serving
  • Calories: 21.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.6 mg
  • Sodium: 27.1 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.7 g



Introduction

Makes 2 small loaves
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water. Makes 2 small loaves
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.
Number of Servings: 137

Ingredients

    2 tbsp Butter, unsalted
    2 tsp Thyme, ground
    1 tsp Salt
    1 cup (8 fl oz) Water, tap
    2 tsp Granulated Sugar
    1 cup Natural Promise Milk, 2%, 8 oz, 240 ml, 1 cup
    8.70 gram(s) Active Dry Yeast
    170 gram(s) Black Pitted Ripe Olives
    650 gram(s) Pillsbury Best Bread Flour Enriched

Tips

Can be made in a bread machine.


Directions

Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. 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. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

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

Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in 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.

Serving Size: Makes 2 small loaves