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This was excellent. I used thedough cycle and raised in pan. Next time think I'll leave out the thyme. Thanks
Nice light loaf I made using dough setting of ABM then shaped into a boule & baked in stainless steel pan - 425 for 8 minutes then 325 for 30 minutes until done. Rose high (brushed with egg & then slashed before baking) & the taste has improved - with the thyme more apparent after overnight rest. Will join a pot of Navy bean soup tonight. Thanks for the nice recipe Mercy!
I made this bread on 6/13/2011 for the Baked Goods Event in the Photo Forum. Instead of doing the whole thing in the machine, I just used the dough cycle.In case anyone is interested on how it was finished off in the oven here it goes,after taking the dough out it was kneaded for about 5 to 6 minutes.Then shaped into a loaf and place into a greased loaf pan,covered and left in a warm place for a second rise (about 1 hour ).Placed into a pre-heated 350 degree oven for about 35 minutes.Then let it cool in the pan for about 20 minutes,removed from pan until completely cooled( I had to sneek a piece while it was still slightly warm ;))I thought it had just a bit too much thyme( maybe because I used ground instead of dried,not sure.).But other than that the taste was very good and had a nice,soft texture.Thanks for posting and, " Keep Smiling :)"
A good way to use up that extra buttermilk. This makes a nice soft-textured loaf of bread. The addition of thyme is a tasty touch.
Absolutely deliscious. Good texture, does not crumble when sliced. Great for sandwiches or just having toasted with or without condiments.