Breakfast Loaf

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Breakfast Loaf

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Ingredients

1 piece(s)

Breakfast Loaf

300 grams Apple Pear Juice
20 grams fresh yeast
20 grams brown sugar
500 grams bakers flour
10 grams salt
3 teaspoons mixed spice
.5 teaspoon ground cinnamon, (optional)
5 grams bread improver
20 grams Butter
150 grams mixed dried fruit
20 grams melted butter, glazing

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6

2h 47min

Preparation 2h 12min

Baking/Cooking
7

easy

Preparation
8
- 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
Baking Bread Breakfast Snack

Recipe's preparation

Breakfast Loaf

Combine Apple Pear Juice, sugar & fresh yeast in TM bowl, mix 2 Minutes, 37°C, speed 1.
Let sit for 5 minutes. ( this just gives the yeast to ferment )
Combine all dry ingredients to bowl.(bakers flour, bread improver, salt, fruit) & butter.
Knead for at least 5 minutes, until the dough is smooth and elastic (test by pinching the dough, if its too sticky add more flour a small amount to the dough until its just tacky but not sticky).

Place dough in a bowl. Cover with a cling film and allow to stand in a warm place (free from draughts) until doubled in size (1st proof, approximately 60 minutes).

Place dough on a floured surface or Thermomat and knead lightly to degas the dough. NOT TOO MUCH

Shape dough into 3 equal balls and place in a greased bread tin.

Place the tin in a warm place again and allow the dough to rise above the sides( 2nd proof, approximately 60 minutes) until at least doubled in size.

For best results, brush with the melted butter before placing in oven.

Bake in a conventional oven preheated to 220°C (or 200°C Fan Forced) for 25-30 minutes or until golden brown.

Remove from tin and return to oven for a further 5 Minutes to crisp up the base.

Loaf is cooked if it sounds hollow when tapped.

Allow loaf to cool on a wire rack prior to slicing.
Enjoy!
I bet you'll be back for more.

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Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

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.