Variation Jumbo Loaf White Bread by Lynn3966. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Variation Jumbo Loaf White Bread

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Ingredients

900 g

Dough

240 grams tap water
120 grams Boiling water
1 tsp sugar
2 teaspoons dried yeast
650 grams bakers Flourt
1 tsp Himalayan salt
2 teaspoons bread improver
12 grams olive oil

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6

1h 55min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

1. Add the water, sugar and yeast to the bowl. Cook 2 mins, 37 degrees, speed 1.

2. Add the remaining ingredients in the order listed. Combine ingredients for 15 seconds, speed 3. Then knead the dough for 6 minutes "Dough mode" .

3. Let the dough rest for 20 minutes in an oiled bowl covered or wrapped in a ThermoMat or tea towel.

4. Place the dough onto a ThermoMat or an oiled surface and knock down the dough (punch or squash the dough to release any air or gas bubbles in the dough).

5. Place the bread into an oiled Loaf tin and press down on the dough so it covers the bottom of the tin, especially the corners.

6. Cover the tin with gladwrap or a tea towel and place it in a warm spot to prove. Wait until the loaf has reached the top of the loaf tin. Pre-heat your oven to 180 degrees C.

7. Bake for 25 minutesor until the top is golden brown, turning the loaf 180° after 13 mins. Place the loaf on a wire rack straight away to cool for 15mins. Then turn off the oven and allow it to cool also for 15mins. When time is up put the bread back into the oven for 10mins to crisp the crust, then remove and allow to totally cool on the wire rack.

Accessories you need

Spatula TM5/TM6
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Tip

You can use this dough to make rolls or scrolls.

You can also prove the dough in the oven (which is off) with a tray of boiling water on the rack underneath and the door closed.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.