Pioneer Woman Buttery Thyme Bread

Pioneer Woman buttery thyme bread takes 20 minutes and just French bread, salted butter and fresh thyme to make a golden, caramelized broiled garlic bread style side dish. This easy side dish for pasta night fits Thanksgiving, potluck dinners and cozy Sunday suppers.

Spread the butter on very soft, so it never tears the bread. Cold butter rips the crumb and leaves bare patches that bake up dry.

Baking the bread first lets the butter melt and soak in, and then a quick broil caramelizes the top. That browned butter gives you far more flavor than a plain oven toast ever could.

Pioneer Woman Buttery Thyme Bread

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

480

kcal

Crisp, buttery edges give way to a soft, rich center in this broiled thyme bread. Once the butter caramelizes under the broiler, the fresh thyme adds a bright, herby finish.

Ingredients

• 1 loaf French Bread (Storebought Is Fine)
  

• 2 sticks Salted Butter, Softened
  

• 3 sprigs Or More Fresh Thyme, To Taste
  

Directions

• Prep the thyme: Strip the leaves from 3 sprigs of fresh thyme and rough chop them. Then set them aside until the bread comes out of the oven.
• Cut the loaf: Use a sharp knife to cut 1 loaf of French bread in half lengthwise. Set both halves on a baking sheet, cut sides up.
• Spread the butter: Spread 1 stick of very soft salted butter over each half, so you use 2 sticks in all. Cover the whole surface evenly, because bare spots bake up dry.
• Bake the bread: Bake at 350°F for 10 to 15 minutes, until the butter has melted into the bread and the top is just barely golden. The surface should still look moist, so don't let it brown yet.
• Broil until caramelized: Turn on the broiler and slide the bread back in for 3 to 5 minutes. Watch it the whole time, since the butter bubbles and caramelizes fast.
• Add thyme and serve: Sprinkle the chopped thyme all over the hot bread. Then cut it into 1-inch slices and pile them into a bread basket or onto a platter.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsalted butter for this thyme bread?

You can, but the bread will taste flat, so stir in about 1/2 teaspoon of salt per stick first. Salted butter is simpler, since it seasons the whole loaf evenly.

How do I store leftover buttery thyme bread?

Wrap leftover slices in foil and keep them at room temperature for a day, or in the fridge for up to 3 days. Reheat them in a 350°F oven until warm and crisp again.

Can I make buttery thyme bread ahead of time?

Spread the butter and chop the thyme a few hours ahead, then bake and broil just before serving. The bread is best hot, since the caramelized top softens as it sits.

What can I use if I don't have a broiler?

Raise the oven to 450°F for the last few minutes and watch closely, since the top browns more slowly. You can also use a hot cast iron skillet to crisp the cut sides.

What's the most common mistake with this bread?

Using butter that's still firm is the biggest one, because it tears the soft crumb and spreads unevenly. Leave the sticks on the counter until they're very soft.