THERMOMIX ® RECIPE

1 900g White Bread for South Aussie Climate

Recipe's preparation

To your TM bowl, in this order add -

Water - Sugar - Yeast - Flour - Salt - Nutritional Yeast Flakes - Oil.
Set your TM to 10minutes "Dough mode" . While kneading prep your area and oven.
- OR -
In your TM bowl add - Water, Sugar + Yeast & mix for 30 seconds - 37oC - Speed 2.5 "Counter-clockwise operation" . It is not necessary to do this, however it helps to see if your Yeast is active, this step guarantees you won't use a dud packet.
Add your Flour - Salt - Nutritional Yeast - Oil.
Mix 30 Seconds Speed 4 - Check your Dough - it should stick to your fingers & if it DOES NOT, add only 20 grams of water & repeat once only.

Set the TM to 10 minutes "Dough mode" .
When Kneading is completed, let the dough sit in the bowl to Autolyse for 15 minutes. Continue on with prepping the oven & Bench or Thermomat.

While your Dough is Kneading Prep your working area -



This picture is Step 5 your next step -
Step 4 begins - prepare your bench or dough mat with a light slick of Oil, i use EVO. In your Oven set a bowl of water (200ml) at the base of your oven, set to 45oC, position a rack on the bottom or 2nd to bottom rack leaving the top of the oven free for rising Dough.
- Pour into a bowl or cup 10ml extra Filtered Water - for sprinkling on the dough when placing in your Bread Tin for Proofing.
- 3 to 5ml Oil for spraying or painting on top of your moistened Dough in your Bread Tin right before you proof.
- A Thermomat or Large Bowl & towel - you'll pop over your Dough.
Your TM Chime has gone off, move to the next step.

To your Prepared Bench or Mat -



This picture shows the dough at 20 minutes resting.
I spritz the dough before covering as in South Australia it's a very dry climate.

Up end your TM bowl onto your oiled mat, scraping all the bits out of your bowl & roll your dough into a ball.
Spritz the top with oil - this helps to stop the dough drying out. Place onto a thermomat & cover or place a large bowl over your spritzed dough & cover with a towel. Leave to rest, covered for 15 minutes.

Once your Dough has Autolysed for 15 minutes -



With moistened hands flatten out your Dough making sure one of the sides is as wide as your Tin is long.

When you are happy with the dimension -



Fold or roll your dough, be careful to not compress the layers together.

Place into your Tin -



Using the items you gathered when prepping your bench, first place your dough into the Bread Tin then sprinkle with Filtered water & spritz or paint with some oil.

Set your Oven to 45oC no fan -



Put your Tin into the Oven (that you have only just turned on) Place the lid on top or loosly cover with foil or a Cookie Sheet or a Roast Pan.
Set a timer for 25 minutes.
When the time is up your Dough should be almost to the top of the Bread Tin.
Take the lid off. It's done it's job.

Leave to finish Proofing -



Close the door for another 30 minutes.
This is what your Dough will look like.

Turn the Temperature up to 180oC -



Have a quick check that the water has not dried right out. Try not to leave the door open as you need the moisture while baking.
Set your Thermomix timer for 25 minutes.

Let the loaf bake at 180oC.

When the time is up tip the Loaf onto your oven rack & shut the door for another 5 minutes. This will improve the Crunchy Crust.

If you like a lot of crunch (i do) Turn your oven off, set your TM timer for another 5 minutes - then turn the oven off, open the oven door about 5 to 10 cm.

Remove the Loaf -



If you like a Crunchy Crust open the oven door and let the loaf cool for 30 minutes in the oven.

When ready place your loaf on a wire rack to cool completely.

To slice your bread thinly -



It is important to allow the Loaf to cool off completely before slicing if you like thin even slices.
i baked this loaf 2 days ago and this is what it looks like sliced.

This loaf will keep -



This Loaf will keep for 3 days provided the cut side is covered on the bench. Pictured in the previous photo labeled Crumb.

The Loaf i baked today.
I prefer to slice my loaves then freeze in my bread container.