Wednesday, February 24, 2010

White Thyme Bread

We had this bread with the Burgundy Beef Stew I made last weekend.  Great crumb and very moist, even after 4 days in the refrigerator.  The addition of thyme to this bread give it great flavor but it can certainly be omitted or replaced.

White Thyme Bread

1 package active dry yeast, DO NOT USE QUICK RISE

½ cup warm water, 105-115°
2 tablespoons honey
2 tablespoons butter, melted
1 teaspoon salt
3 cups bread flour
3 eggs; beaten
1 teaspoon dried thyme

1. Dissolve yeast in water until foamy, add honey. Let rest for 5 min.
2. Add butter, salt, and 2 cups of the flour. Beat on low till mixed. Beat in enough dough to start to form elastic ball. Then beat on high for 2 minutes. Add eggs and thyme  Mix until combined.
3. Let rise 45 minutes, then punch down dough.
4. Grease pan and put dough in and let rise additional 30 to 40 minutes until doubled. Brush top with egg white or milk and sprinkle some additional thyme on the top of the loaf.
5. Bake at 375° for 35 minutes.  If you tap the bottom of the loaf pan and it sounds hollow, the loaf is done.


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