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Measurements

Garlic Thyme Bread

For even more garlicky flavor, after the dough has risen once, punch it down and place in a plastic container which is at least twice the size of the dough; this will give it room to rise. Refrigerate for 1 to 3 days. Let it come to room temperature, and proceed with step 2 in the following directions.

1 package dry active yeast
1-1/2 cups warm water
2 teaspoons olive oil
2 teaspoons salt
5 cloves garlic, minced
1 tablespoon fresh thyme, or 1 teaspoon dried
2 cups whole wheat flour
1 to 1-1/2 cups unbleached white flour
Cornmeal for dusting

  1. In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until frothy. Stir in oil, salt, garlic, thyme, and whole wheat flour. Add white flour 1/4 a cup at a time, as needed, until a stiff manageable dough is formed. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
  2. Preheat oven to 450 and dust a baking sheet with cornmeal. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400 and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

Makes 12 slices.
PER SLICE: 110 CAL (10% from fat), 4g PROT, 1g FAT, 21g CARB, 358mg SOD, 0mg CHOL, 2.6g FIBER
Source: Veggie Life Magazine


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