The Pioneer Woman Tasty Kitchen
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Simple Thyme Bread

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Simple bread—for those of us who love homemade, freshly baked bread but not the fuss! (This is my interpretation of Marcia Passos Duffy’s Simple Bread.)

Ingredients

  • 5 cups All-purpose Flour
  • 2 Tablespoons Dry Yeast
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Fresh Thyme (optional)
  • 1 Tablespoon Kosher Salt
  • 2 cups Hot Water (120-130 Degrees F.)
  • Sea Salt (optional)
  • A Cake Pan Of Hot Water

Preparation

Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).

Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes.

Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt.

Place the baking sheet with the loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400ºF and bake 40–50 minutes until golden brown.

3 Comments

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Profile photo of Nam | The Culinary Chronicles

Nam | The Culinary Chronicles on 3.14.2011

@angelilonglegs: Hmmm…..my first inclination would be to say “yes” but you may need to experiment a bit. I would do a cold ferment process if you were going to do the dough the night before—- after it’s risen the first time, punch it down, cut the dough into two, and then shape. Place each piece in separate containers, cover, and refrigerate over night. When you’re ready to bake, allow it to come to room temperature before baking. Let me know how it works! :)

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angelilonglegs on 3.12.2011

can you make this dough the night before you need it?

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soufflebombay on 3.8.2011

Beautiful bread!!!!

2 Reviews

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bekkileigh on 7.5.2011

This bread is wonderful. I followed the recipe precisely the first time I made it, and forgot a few the second (didn’t mix it for 3 minutes before adding the other flour). Each time it came out great! I bet this would be wonderful with rosemary as well.

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lhath08 on 2.26.2011

This was an easy bread that was able to rise & be baked in half the time of most yeast breads. It tasted good. My batter needed a 4th cup of flour while in the mixer, as it had the consistency of pancake batter but in all only needed about 5.5 cups total. Like I said, simple, easy, and not time-consuming.

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