Garlic and Thyme Bread

Garlic and Thyme Bread
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In January, the #Baketogether group I participate in was given as our inspiration from Abby Dodge, a bread called boule (from the French word ball). I had loaned my cake pans to a friend for a multi-layered cake she was baking so ending up using an unusual shaped pan that I had forgotten about and the result was, well, cute but not exactly the proscribed ball!

I had some Meyer lemons on hand and so incorporated lemon into my version which I finished with a topping of turbinado sugar. It wouldn’t be fair to call it sweet but I’ve been wanting to make an obviously savory version since then. With the mild winter we’ve had in Colorado I was actually able to pick some of my own thyme last week for this version. I expect to be able to gather sage for Thanksgiving; it’s a robust plant with tough stems and thick leaves, but I remain amazed at how tough thyme is considering how delicate the leaves are; as long as it’s not hidden under snow I can harvest and use it almost all winter long even if the leaves have turned a bit darker.

Considering that the word boule does come from the French word ball, this version is going against the grain even more than my first. Wanting to roll a garlic and thyme mixture throughout the center forced me to use yet another under used pan. Maybe Abby’s real purpose is to get us to sort through our bakeware and find inspiration from that effort?

Totally different yet similar in that this is just a great, simple bread recipe and that allows for a wide range of possibilities. Herbs, oil, cheeses…they can all contribute to you enjoying some of your own ‘boule boule’ (yes, to the tune of wooly wooly!).

I love that this bread is easy enough for the beginner and yet sophisticated enough for the experienced bread maker; take a look at the wealth of variations that came about from our January #Baketogether after the recipe and then go have some fun of your own!

Garlic and Thyme Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 8-10 Servings

Garlic and Thyme Bread

A beautiful round bread filled with garlic, butter and thyme.

Ingredients

    For the Filling:
  • 3 Tbsp butter
  • 3-4 garlic cloves, minced
  • 2 tsp fresh thyme leaves
  • For the Bread:
  • 3 1/3 cups (15 ounces) all purpose flour
  • 1 packet (1/4 ounce) instant yeast (Rapid Rise)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 1 1/2 teaspoons baking powder
  • 1tsp fresh thyme leaves
  • 1 1/3 cups very warm water (between 115 and 125 degrees)
  • 4 tablespoons unsalted butter, melted

Preparation

    To Prepare the Filling:
  1. In a small saucepan, melt the butter and add the garlic and cook on low heat for approximately 2-3 minutes to soften.
  2. Remove from heat and allow to cool.
  3. Add 2 tsp of thyme leaves and let sit until ready to use.
  4. To Prepare the Bread:
  5. In a large bowl of electric stand mixer, whisk the flour, yeast, sugar, salt baking powder and 1 tsp of thyme together.
  6. Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.)
  7. Using a dough hook and with the mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.
  8. Don’t venture too far away while it’s mixing as the mixer might dance around on the counter.
  9. Scoop up the dough and shape it into a ball. Lightly grease (using some of the melted butter) the bottom and sides of the mixing bowl and pop the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.
  10. Using some of the melted butter, generously butter an 9-inch round tube pan. Turn the dough out onto a clean work surface (there’s no need to flour—the dough is soft but not sticky) and press to deflate it. Shape the dough into a long rectangle equal to the circumference of your pan (mine was approximately 25" X 5").
  11. Spread the cooled garlic mixture on the bread to within 3/4 inch of the sides. Roll the dough into a long, narrow rope and place it in the buttered pan.
  12. Score the top of the bread if desired)
  13. Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan. Brush the top with melted butter.
  14. About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375°F. When the dough has risen to about 2 inches above the edge of the pan, bake until the bread is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely. Brush the top with the remaining melted butter.

Notes

Prep time does not include time required to rise.

http://www.creative-culinary.com/garlic-and-thyme-bread/



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{ 30 comments… read them below or add one }

1 Jamie April 13, 2012 at 10:23 am

Oh man, I have gotten so caught up in making sweet breads I forget how much I love savory and this one is fabulous! I love the shape and love the garlicky spiral. Gotta make this! The family will love it!

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2 Creative Culinary April 13, 2012 at 8:55 pm

To be successful you must not be able to find the pan you think you want and have to work with what you have…and if you are lucky discover both a new bread and a old pan that you love!

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3 karen ho fatt April 10, 2012 at 3:17 pm

Garlic bread is by far my favorite bread! Thyme is a great with meat too.
karen ho fatt Most Recent Post: Modfire Modern Outdoor Fireplaces Review – Stunning Sculpture, Fantastic Function

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4 Creative Culinary April 11, 2012 at 1:27 pm

This bread was pretty perfect with everything. For the sake of science I experimented too. Breakfast eggs. Soup for lunch. Steak dinner. Yeah, it worked for all three!

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5 Danijela April 7, 2012 at 11:15 pm

Hi,
you have done a wonderful job here. Just look how shiny and soft this bread is. It is just perfect. I love garlic so this recipe gets 5 stars from me. :)
Happy Easter!
Danijela Most Recent Post: Whole Bean vs. Ground | How Do You Make Coffee?

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6 Creative Culinary April 8, 2012 at 9:36 am

Thank you Danijela…and Happy Easter to you too!

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7 Lora ~ cakeduchess April 5, 2012 at 7:31 am

Love your savory bread. The flavor and pleasure you get from making and eating homemade bread is immense. I need a slice or two now to sample, please;)

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8 Brian @ A Thought For Food April 5, 2012 at 5:57 am

This looks SO SO SO GOOD! I’m a sucker for homemade bread (I mean, the stuff is kind of like crack)… and with these flavors, I don’t think I could resist devouring the whole loaf.
Brian @ A Thought For Food Most Recent Post: {Recipe: Warm Spinach and Broccoli Salad}

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9 Creative Culinary April 6, 2012 at 8:48 am

I need to get everyone together that fears eating the whole loaf so we can share because you are right. There is nothing quite like homemade bread fresh from the oven. With garlic and thyme. It might have been irresistible and it might have disappeared way too quickly. I’m not saying for sure. :)

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10 Feast on the Cheap April 4, 2012 at 3:22 pm

What a gorgeous combo of flavors. Once I got started, I have a feeling I’d eat this whole loaf for dinner…
Feast on the Cheap Most Recent Post: Asparagus Galette with Gruyere Cheese

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11 Creative Culinary April 6, 2012 at 8:45 am

Where you in my kitchen that day? I think I’ll just have one more little piece. Again. And again. :)

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12 Rachel @ Bakerita April 3, 2012 at 11:26 am

This looks so good! I love it. I’ll definitely be trying this out for my next family get together, because I could definitely not have this around when I’m the only one to eat it.
Rachel @ Bakerita Most Recent Post: Cake Batter Marshmallows

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13 Creative Culinary April 6, 2012 at 8:42 am

I should have included that as another cautionary tale huh? Never make a loaf of bread when alone. You will eat the whole thing. :)

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14 Karriann April 3, 2012 at 9:30 am

Homemade bread is the best! Thanks for sharing the recipe ;)

“Happy Cooking”
Karriann Most Recent Post: Baked Chicken Parmesan Recipe

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15 Kiran @ KiranTarun.com April 2, 2012 at 10:59 pm

I love homemade bread — that looks divine, Barbara :)
Kiran @ KiranTarun.com Most Recent Post: Stuffed Bitter Gourd {bharwa karela}

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16 Creative Culinary April 6, 2012 at 8:40 am

Thank you Kiren…it was a lovely loaf of bread. Sadly it was also short lived; you know why. :)

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17 Sihi April 2, 2012 at 9:34 pm

Looks super yum!
Sihi Most Recent Post: Lemon Cream and Saffron Petits Fours

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18 jane bauer April 2, 2012 at 2:31 pm

Looks delicious. I’ve got lots of garlic growing in the garden and some left over from last growing season. This would be a delicious way to use the garlic. And the bread would be great with cheese.
Oh, and your warning about the mixer dancing around the counter…good warning. I had a Kitchen Aid mixer dance right off the counter and bend the bowl and bend the mixer arm. Now that was an expensive loaf of bread. Learned my lesson never leave the mixer running and leave the kitchen:)

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19 Creative Culinary April 6, 2012 at 8:39 am

Seems a precautionary tidbit that would make sense and I’m glad I’ve honored it without your personal experience. OUCH! :)

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20 Sommer@ASpicyPerspective April 2, 2012 at 12:53 pm

This is just gorgeous! Must try. :)

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21 Kate | Food Babbles April 2, 2012 at 11:10 am

Loving this second spin on the boule! Yum! Two of my favorite flavors. Lovely bread.

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22 Creative Culinary April 6, 2012 at 8:38 am

Thanks Kate…I can not deny; if it says garlic I’m often smitten. :)

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23 Julie April 2, 2012 at 9:31 am

Wow! That torus shape looks really attractive! And it seems to be delicious as well. This recipe could be our new favorite! Thanks for posting it!
Julie Most Recent Post: dental implants

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24 Creative Culinary April 6, 2012 at 8:50 am

I absolutely loved the shape after making it; I think I’ve only used that pan previously for a jello/layered salad MANY years ago. Happy to have found a new use and would never have guessed it would be bread!

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25 Nancy@acommunaltable April 2, 2012 at 9:21 am

I love the “tubular” nature of this bread – definitely more interesting and easier to cut!!! Thyme is truly an amazing little herb – if it can survive and thrive in my garden it must be!!!
I was just thinking about how long it’s been since I’ve made bread and I think this is just the recipe to get me back into the swing of things!
Nancy@acommunaltable Most Recent Post: Blushing Lady Cocktail

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26 Creative Culinary April 6, 2012 at 8:37 am

It was funny though just how LONG I had to make that dough so that it would fit…tubular is deceiving and it was 25′ in circumference! You should try this recipe Nancy; very easy and so adaptable to your own spin.

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27 Lana @ Never Enough Thyme April 2, 2012 at 8:20 am

Your combination of garlic and thyme is hard to beat! Definitely a favorite. I have been known to mix garlic, thyme and softened butter to slather onto warm, freshly baked bread from my oven.

I used to bake bread quite often and enjoyed it so much. I need to look into joining in with Baketogether. Sounds like fun!
Lana @ Never Enough Thyme Most Recent Post: Walnut Cake

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28 Paula April 2, 2012 at 8:03 am

This must taste amazing! Love that you have 3-4 cloves of garlic in it. Slightly broiled with garlic butter or one of your delicious home-made butters and served up with a hot bowl of pasta…mmm.mmm.mmmm!
Paula Most Recent Post: Let’s Smell the Flowers! A Spring Blog Party

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29 Wendy Read - Sunchowder April 2, 2012 at 7:59 am

Another great variation Barb! This recipe is in my go to file :)
Wendy Read – Sunchowder Most Recent Post: Spicy Cheddar Sables for #Baketogether with Abby Dodge

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30 Karen Harris April 2, 2012 at 7:53 am

This is just a delicious looking loaf of bread. I love the shape and the flavor combination. Oh for a loaf of this and a big bowl of soup with our cold weather returning. Yum!

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