Comments on: Simple Thyme Bread

By: bekkileigh

bekkileigh — Wed, 06 Jul 2011 00:40:17 +0000

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.

By: The Culinary Chronicles

The Culinary Chronicles — Tue, 15 Mar 2011 03:06:39 +0000

@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!

By: angelilonglegs

angelilonglegs — Sat, 12 Mar 2011 22:44:45 +0000

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

By: soufflebombay

soufflebombay — Tue, 08 Mar 2011 22:50:38 +0000

Beautiful bread!!!!

By: lhath08

lhath08 — Sat, 26 Feb 2011 20:12:04 +0000

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.