Do you know the muffin man?  I don’t either.  BUT I do know Cookie Baker Lynn.  I don’t remember how I found or when I started reading Lynn at Cookie Baker Lynn.  But she is always a delight and I’m ever so glad to have found her and call her friend.  Check out her experience with this on her site now.

Just back in October while I was in Seattle, we met for lunch with Peabody.  Yes, CulinaryConcoctionsByPeabody,  that Peabody, she’s the only Peabody I know.  And we had a grand time. 

You may have noticed that I like to bake and bread especially.  Recently Lynn has started taking on breads.  She showed me a wonderful little bread book by Linda Collister when I was there.   Ever the cookbook fiend, I went looking for it.   I found it in Dallas at the HalfPrice Book Store.  It’s not Powell’s but it’s what Dallas has.

Lynn copied the recipe for the Olive & Thyme Bread, sent it to me and suggested I bake it.  And I did.

I’ll apologize straight off: I’m sorry, this bread uses a starter and I know I should give that to you first but again it just isn’t happening in the proper order.  This is the first time I’ve really had success with a starter and I will give it to you just not this time but soon!

Olive & Thyme Bread

Taken from this bread book

metric measures are mine

Makes 1 medium ring

250 grams (something like 2/3 cup) starter

2/3 cup (150 grams) room temperature water

1  1/2 cups (180 grams)KA Organic Artisan all-purpose flour

1/8 teaspoon yeast (active dry)

3 tablespoon (28 grams) whole wheat flour

1 teaspoon (5 grams) sea salt

Filling: 1 cup black olives and 2 teaspoons fresh thyme striped from stems

Mix together the water and starter.  It will be just a soupy mess.

Whisk together the flours and salt.  I just wasn’t brave enough and added 1/8 teaspoon yeast to the flours.  Wait . . . yes I actually do have a measuring spoon set with 1/8 teaspoon but it does not have any 1/3 teaspoon or 2/3 tablespoon.

Mix the soupy mix with the dry and as it comes together in a ball, turn it out onto the counter and knead until pliable and smooth.

Cover and allow to rise about 3 hours until about doubled in volume.

Turn out onto a lightly floured counter. 

Gently deflate the dough.  The aim here is to form the dough into a rectangle some 16 inches long.  The book suggests using you knuckles and that works very well.

Sprinkle the olives (I used more than one cup) and the thyme down the center of the dough.  Fold the long sides to meet in the middle.  Gently roll the dough to lengthen it to about 2 feet. 

The book shows excellent photos of rolling the dough out, stuffing the dough and shaping it. I thought I took more pictures than I actually did and so have none to show you.

Place onto parchment paper.  Bring ends together to form a ring and pinch to seal.  Cover.  The book suggests inflating a plastic bag with the ring inside.  I used my large stainless turkey stuffing mixing bowl.  Allow to rise about 2 hours or until just about doubled in size.

Preheat the oven to maximum temperature.  I set mine for 450°F (230°C).  I put a large pyrex casserole dish on the lower shelf and filled it with boiling water.

Slash the ring with a very sharp knife, I used scissors.

So I baked it and it was lovely!  We had it while my Dad was here.  Dipped it in some beautiful Extra Virgin with salt & pepper and warm from the oven, this bread will please the crowds. 

This is perfect for 4 to 6 people since the recipe only makes one ring.  I’ll have to double the recipe and make two to take to Peabody’s HouseWarming Party.  Ya’ll come on by before it’s all gone.