French Bread with Kalamata Olives and Thyme, 1000 g loaf, 20 pieces 50 g

French Bread with Kalamata Olives and Thyme, 1000 g loaf, 20 pieces 50 g
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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


Small changes to the original recipe:
Small changes to the original recipe:

Number of Servings: 20


    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:
    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




I raised it in a bread machine, dough cycle, then backed in the oven.

Original instructions:
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 (85F to 95F), 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 500F. 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 400F 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.