THERMOMIX ® RECIPE

1 Anniebee's Rich Grained Olive Bread

Recipe's preparation

Base

Place parmesan cheese, if using, into mixing bowl and grate 8 sec/speed 8. Set aside.

Place garlic and rosemary leaves and chop 5 sec/speed 7.  

Add lukewarm water, salt, and EVOO to the TM bowl with any herbs used. Mix on "Gentle stir setting" for 3 sec/speed 6/"Counter-clockwise operation" .

Add flour & yeast to TM bowl. Knead 2 min/"Closed lid" /"Dough mode" . Next add the kalamata olives.and mix 30s/"Gentle stir setting" /"Counter-clockwise operation" .

Cover or wrap the dough and leave to prove in warm area for approx 30 - 120 minutes - or longer - until it has doubled in size.

Preparing the Loaf

Pat the raised dough down to reduce the air.





Form the dough into the desired shape or shapes, and place on a pre-lined baking tray or loaf tin.

Glaze top of shape/s with a mix of water, milk, and egg yolk, taking care not to glaze the sides. I have found glazing with a mixture of two tablespoons thick yoghurt mixed with one heaped tablespoon of plain yoghurt makes a really nice golden colour. Add any chosen toppings, such as extra olives or seeds, to the top and of the bread. Spray oil onto a sheet of baking paper, and lay it on top to keep it from skinning too much. Allow the loaf to sit a further period of approximately 20-50 minutes, or until double in size again. Glaze again after 5 minutes, and again just prior to baking.

Baking the Bread

Place the loaf in oven at 180 degrees, or 160C fan forced, for 25 minutes.

If you like a crusty loaf, place a dish of hot water on the base of the oven to create steam.

Bake the bread for 20-50 minutes until the top is golden brown, and the loaf sounds hollow when tapped on the base.