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ThermoGourmand Large Basic Loaf


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Ingredients

ThermoGourmand Large Basic Loaf

  • 340 g water
  • 2 tsp dried instant yeast
  • 1 tsp sugar
  • 500 g Baker's Flour
  • 2 tsp bread improver, optional
  • 1 1/2 tsp salt
  • 20 g olive oil
  • 6
    45min
    Preparation 5min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Dough
  1. Place water, yeast and sugar, if using, into Thermomix bowl.
    Warm 3 min/37/sp 2.
    Add remaining ingredients and set to 5 min/dough.
    Remove to ThermoMat or greased bowl. Wrap in mat or cover bowl and allow to rise for at least an hour and a half. Dough needs to have doubled in size.
    Unwrap or remove from bowl onto a lightly floured surface.
    Press dough gently out to a circle. Elongate the circle on either side, by gently stretching the dough.
    Bring one side in and press down to the base. Repeat on the other side so you have a long triangle. Press gently down all over dough with tips of fingers. Make sure the length of the base of the triangle is the just under the length of the tin. (see note on tin size).
    Roll the very tip of the triangle down a little and press with fingers to seal. Roll down again and press to seal. Continue until you have a cylinder.
    Place the dough cylinder into the tin and cover with a cloth. Allow to rise at least another hour and a half - up to two or three hours if the room is cold. I let it rise until it's nearly to the top of the tin, so almost tripled.
    When nearly risen, place a tray with sides in the base of your oven and pre heat oven to 2000c.
    When ready to bake, boil the kettle. Sprinkle top of dough lightly with flour and slash diagonally, a few times with a lame knife.
    Place in oven and carefully pour boiling water into the tray at the base to create steam. Or, just spray some water into the oven as you put it in and again after 5 minutes.
    Bake for 40 minutes or until golden brown and crusty. (I often take it out of the time at 35 minutes and cook it 'naked' for the last 5.)

    If using a thermometer to test whether fully baked, the internal temp should be 90- 95C.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

The bread tin used measures 31 cm long, 13 cm wide and 12 cm high. I've noted that many recipes use more flour than my recipe. This isn't necessary, the dough just needs a longer rising time.

You can add up to 50g mixed seeds to this loaf. I like a blend of sunflower, pepitas and hemp seeds.


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.

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Comments

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  • This is the only bread I make. It's easy and...

    Submitted by ThermoGourmand on 22. April 2024 - 11:29.

    This is the only bread I make. It's easy and delicious. I keep it in a large ziplock bag, or let it sit for a day, then slice and freeze in portions. I have to let it sit because it's so soft, it's too hard to slice up the whole loaf!

    I've updated the recipe a little to make it easier to read.

    www.thermogourmand.com.au

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