French Bread with Kalamata Olives and Thyme

Name: French Bread with Kalamata Olives and Thyme
Yield: Makes 2 small loaves
Ingredients: 1 cup whole milk; 2 teaspoons butter; 2 teaspoons sugar; 1 cup water, room temperature; 2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version); 3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted); 2 teaspoons chopped fresh thyme; 2 teaspoons salt; 4 cups (or more) all purpose flour; Olive oil; 1 egg white, beaten to blend

By Suzanne DunawayPhotography by Noel Barnhurst

January 31, 2001

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Recipe notes