Daylight Savings Thyme Bread
I love the beginning of Daylight Savings Time. I do not understand the logic, but I love having the sun out later in the afternoons. The reminder of spring and that dreary cold winter is almost over. To celebrate one of my favorite days of the year, bread was baked. Not just any bread.
Daylight Savings Thyme Bread. I had no idea that adding fresh thyme to bread would taste and smell so wonderful.
Daylight Savings Thyme Bread (adapted from Artisan Bread in Five Minutes a Day, The Master Recipe: Boule) This made one very large loaf of bread.
1 ½ cups lukewarm water
2 tsp yeast
1 ½ tsp salt
2 Tbsp olive oil
3 ¼ cup all purpose flour if planning to knead and add flour
or 3 ½ cups if planning to do single rise with no extra kneading
2 Tbsps fresh Thyme
1 cup hot water to be used to make steam during baking.
In 5 quart bowl:
Mix the yeast and salt into the warm water until dissolved.
Add the olive oil
Mix in the flour and thyme stirring with large spoon or mixer with dough hook.
Let rise for about 2 hours. Sprinkle liberally with flour and knead for about 5 minutes dusting with flour periodically to prevent sticking.
Let rise for about another 60 minutes.
(If you used the 3 ½ cup flour no-knead method jump back into the recipe here.)
Cover a pizza peel with corn meal (if you do not have one, you can skip preheating the stone)
Sprinkle the dough with flour again and form it into a loaf on the pizza peel.
Put a baking stone in over on center rack and broiler pan on the lowest rack. Pre-heat oven to 450 degrees F.
Allow loaf to proof (rise) for about 20 minutes then slide it from the peel to the pre-heated baking stone. Carefully pour the cup of hot water into the broiler pan and close the oven.
Bake for 25-30 minutes.