Garlic Thyme Bread

In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until frothy. Stir in oil, salt, garlic, thyme, and whole wheat flour. Add white flour 1/4 a cup at a time, as needed, until a stiff manageable dough is formed. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled. For even more garlicky flavor, after the dough has risen once, punch it down and place in a plastic container which is at least twice the size of the dough; this will give it room to rise. Refrigerate for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.Preheat oven to 450° and dust a baking sheet with cornmeal. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.


	\| home \| back to Recipes \| Garlic Thyme Bread 1 pkg dry active yeast 1 1/2 c warm water 2 tsp olive oil 2 tsp salt 5 cloves garlic, minced 1 tbs fresh thyme, or 1 teaspoon dried 2 c whole wheat flour 1 to 1 1/2 c unbleached white flour Cornmeal for dusting In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until frothy. Stir in oil, salt, garlic, thyme, and whole wheat flour. Add white flour 1/4 a cup at a time, as needed, until a stiff manageable dough is formed. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled. For even more garlicky flavor, after the dough has risen once, punch it down and place in a plastic container which is at least twice the size of the dough; this will give it room to rise. Refrigerate for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.Preheat oven to 450° and dust a baking sheet with cornmeal. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped. Recipe featured in Bread Daily on 11/09/01.