Summer Thyme Bread Recipe

Name: Summer Thyme Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup egg substitute; 3/4 cup water; 1 teaspoon salt; 1 1/2 teaspoons olive oil; 1 teaspoon lime juice; 3 cups bread flour; 1/2 cup instant mashed potato flakes; 1 1/2 teaspoons minced fresh thyme; 1 tablespoon white sugar; 1 teaspoon active dry yeast

Servings: persons

1/4 cup egg substitute
3/4 cup water
1 teaspoon salt
1 1/2 teaspoons olive oil
1 teaspoon lime juice
3 cups bread flour
1/2 cup instant mashed potato flakes
1 1/2 teaspoons minced fresh thyme
1 tablespoon white sugar
1 teaspoon active dry yeast

1
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2
At end of cycle, remove dough onto a floured board, shape into a ball, cover and let rest for 15 minutes.
3
Shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4
Slash top of loaf with a sharp knife or razor blade. Sprinkle a bit of flour on top. Bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. Remove loaf onto a wire rack and let cool.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup egg substitute, 3/4 cup water, 1 teaspoon salt, 1 1/2 teaspoons olive oil, and more.

Yes, Summer Thyme Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Thyme Bread

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