French Bread with Kalamata Olives and Thyme, 1000 g loaf, 20 pieces 50 g
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 122.4
- Total Fat: 2.7 g
- Cholesterol: 4.0 mg
- Sodium: 192.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
View full nutritional breakdown of French Bread with Kalamata Olives and Thyme, 1000 g loaf, 20 pieces 50 g calories by ingredient
Introduction
Small changes to the original recipe:https://www.epicurious.com/reci
pes/food/views/french-bread-with-kalam
ata-olives-and-thyme-104688 Small changes to the original recipe:
https://www.epicurious.com/reci
pes/food/views/french-bread-with-kalam
ata-olives-and-thyme-104688
Number of Servings: 20
Ingredients
-
500 gram(s) Flour, All Purpose, Enriched, Unbleached,125g = 1 cup
2 tbsp Cabot Natural Creamery Butter (1tbs [14 g]) 32 servings per container (by _BACK2BASICS_)
1 cup Natural Promise Milk, 2%, 8 oz, 240 ml, 1 cup
1 cup (8 fl oz) Water, tap
2 tsp Granulated Sugar
1 tsp Salt
2 tsp Thyme, fresh
2 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
165 gram(s) Black Pitted Ripe Olives
Original ingredients:
INGREDIENTS
1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil
1 egg white, beaten to blend
Tips
Credits to NOEL BARNHURST
Directions
I raised it in a bread machine, dough cycle, then backed in the oven.
Original instructions:
PREPARATION
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 20 pieces 50 g each
Number of Servings: 20
Recipe submitted by SparkPeople user IRINA75.
Original instructions:
PREPARATION
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 20 pieces 50 g each
Number of Servings: 20
Recipe submitted by SparkPeople user IRINA75.