This relatively quick recipe yields thyme-infused bread, ideal for serving with bisque.
Downloads:Thyme Boules Recipe
2 to 2 1/2 cups bread flour, divided
1 tablespoon wheat germ
1 (1/4-ounce) package rapid-rise yeast
1 teaspoon fresh thyme leaves
1 1/2 teaspoons salt
3/4 cup warm low-fat buttermilk (105° to 115°)
1/4 cup warm water (105° to 115°)
1/4 cup unsalted butter, melted and divided
1 large egg, lightly beaten
1/2 cup whole-wheat flour
1 large egg white, lightly beaten
• In a medium bowl, combine 1 cup bread flour, wheat germ, yeast,
thyme, and salt.
• In a separate small bowl, whisk together the buttermilk, water,
and 2 tablespoons melted butter. Add the buttermilk mixture to
the flour mixture, stirring until combined. Add the beaten egg.
Using an electric mixer at medium speed, beat until a soft dough
forms. Add 1 cup bread flour and the whole-wheat flour. Continue
mixing on medium speed until a stiff dough forms, slowly
adding remaining 1/2 cup bread flour if dough is sticky.
• Place dough on a lightly floured surface. Knead dough 4 to 5
times, or until the dough is elastic. Place dough in a lightly oiled
bowl, turning once to coat dough in oil. Cover loosely with a
clean kitchen towel, and let rise in a warm (85°), draft-free area
for 30 minutes.
• Punch dough down, and divide into 8 equal portions.
• On a lightly floured surface, press each portion into a rough
rectangle, and fold it lengthwise in thirds. Turn dough seam side
down. Tuck and rotate dough with hands, making a taut ball.
Repeat with remaining dough.
• Line a baking sheet with parchment paper. Place dough balls at
least 3 inches apart on the prepared baking sheet. Cover with a
kitchen towel. Let rise in a warm, draft-free area for 30 minutes.
• Preheat oven to 375°.
• Using a pastry brush, lightly coat each dough ball with beaten
egg white. Bake until golden brown, 15 to 20 minutes. Remove
from oven, and cool for 5 minutes.
• Using a pastry brush, lightly coat each boule with remaining
2 tablespoons melted butter. Let cool.
• If using as bowls, using a paring knife, cut a thin slice from the
top of each boule.
• Using fingers, remove the soft insides of boules, leaving a bit of
bread and the outer crust intact. Fill with warm soup, and serve