The fourth bread recipe in my herb bread feature only really loosely qualifies as a herb bread, because this bread is all about the lemon. The bread has a lovely lemony slightly sweet flavour, the bread crumb is speckled with bright yellow lemon zest and the citrus aroma that fills your kitchen when baking this bread is so enticing.
This tear n share lemon thyme bread is, however, definitely worthy of inclusion in the herb bread blog feature for a couple of reasons. Firstly, this citrussy bread is enhanced by the subtle flavour of thyme, the fresher the leaves the better. Secondly, such tear n share breads are great for summer picnics or brunch in the garden. So you see the summer herb garden theme is quite fitting to this bread recipe too.
This is an easy recipe based on an enriched yeast dough. That simply means the wheat yeast dough is made with milk and eggs instead of water, contains a little sweetness from sugar or honey and has some added richness by including fat, either butter or, in this case, olive oil.
The addition of some extra fats and protein (eggs) to a simple dough can retard the yeast action, but this just means the fermentation times will be longer than for a basic yeast dough.
If, like me, you like to make bread by hand you will enjoy this recipe. The enriched dough is a joy to handle, its silky, soft and not at all sticky. You can relax and knead away any of your stresses, you could even call making this bread it, if I could be so daring to call it, therapeutic.
Anyway, the end result is well worth the extra time to make these tear n share lemon thyme bread, the crumb is lovely and soft and the crust is thin and golden. Simply tear off a bun, spread with butter and enjoy the fresh lemon thyme flavour.
Recipe for tear n share lemon thyme bread
Total time;~4 hours 15 minutes
Approximate time schedule and order;
30 min; Prep, mixing, kneading;
1.5-2 hours; first rise.
20-25 min; add zest and thyme, shape bread.
45 min; second rise
40 min; bake.
Ingredients for 17 buns
The number of buns you make from this recipe also depends on how you arrange them in the tin. Here, a use a square brownie tin and arrange the buns along the diagonal to give 17 neat little buns. If you opt for even rows of 4 x 4 or 3 x 3 then divide the total dough into 16 or 9 equal pieces,respectively, (the 3 x 3 will be pretty hefty sized buns!) .
300ml warm milk
7g dried yeast
565 g strong bread flour
5 g salt
grated zest of 2 lemons
1 tablespoon chopped fresh thyme leaves.
- Gently warm the milk a little, it should only be luke warm. then add the dried yeast, honey and sugar. Mix nd leave to stand for 15 minutes.
- Beat the eggs a little and add to the milk yeast mixture, along with the oil.
- Weigh the flour and salt into a large mixing bowl, then add in the milk/yeast/egg mixture and mix by hand to combine.
- Either knead by hand or with an electric mixer with a dough hook for 10 minutes until the dough is nice and elastic.
- Form into a tight ball, place in a clean oiled bowl, cover wth plastic wrap and leave to rise at room temperature for 1.5-2 hours or until at lease double in size.
- Turn out the risen dough, flatten and add the lemon zest and thyme, gently knead the flavourings through into the dough.
- Divide the dough into 17 equally sized pieces. To give you exactly equal sized buns, weigh out 65g pieces of dough, this should give you 17 pieces as shown here. Alternatively, just roll into a log and slice off equal sized pieces. Arrange in a buttered baking pan, so that the buns are equally spaced and just touching each other.
- Cover the baking pan with a tea towel and leave to re-rise for 45 minutes.
- Pre- heat your oven to 200 degrees C.
- After the second rise, brush the buns generously with egg wash and bake for 40 minutes. Check on them after 10-15 minutes and it they are getting very brown cover with foil for the rest of the baking time.
Enjoy some summer time baking and eating with this tear n share lemon thyme bread recipe. Any questions or comments are welcomed, just use the comments form below.