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Great with soup...
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BREAD: |
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1¼ cups |
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warm water
(110 to 115°F.) |
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1½ tsp |
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granulated
sugar |
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1½ tsp |
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active dry
yeast |
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1½ tsp |
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salt |
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3½ cups |
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all-purpose
flour
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TOPPING: |
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2 Tbs |
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olive oil |
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1 Tbs (or
more) |
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kosher salt
(or other coarse salt) |
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1 Tbs |
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fresh
chopped thyme |
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1 |
Place water into
large bowl. Sprinkle with sugar and yeast. Let stand 5
minutes or until yeast is dissolved. Stir in salt.
Gradually add flour, stirring until dough forms. |
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2 |
On a lightly floured
surface, knead dough 10 to 12 minutes or until smooth
and elastic. Place dough in large oiled bowl, cover; let
rise in warm place until doubled in size; about 45
minutes to 1 hour. |
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3 |
Place oven rack in
lowest rack position; heat oven to 450°F. Grease a
15x10x1-inch jelly roll pan. |
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4 |
Gently punch down
dough to deflate. Place in pan; using palm of hand press
dough to cover bottom of the pan. Cover; let rise about
20 minutes or until risen by half. Brush dough with oil;
sprinkle generously with coarse salt. |
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5 |
Bake 12 to 15
minutes or until light golden brown. Remove from oven
and sprinkle with thyme. |
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Servings: 8 |
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Cooking Tips |
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*If using a KA mixer with a
dough hook, simply dump all of the bread ingredients into the
mixer and let it do all of the mixing and kneading. |
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**If you're using a bread
machine, layer the ingredients in the bread pan according to the
manufacturer's instructions and let it do the kneading and the
first rise. Then take it out of the machine and prep it for the
2nd rise.
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