- 1 tsp dry yeast
- 250 grams warm water, 250 ml/1 cup warm water
- 350 g sifted bakers flour
- 1 sachet yeast dry, 7 gms
- 5 tablespoons lukewarm milk
- 1 tablespoon olive oil
- 250 grams warm water
- 600 grams bakers flour
- 2-3 tsp salt
- 2-3 tablespoons warm water, (additional if needed)
8Recipe is created for
In a mixing bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours. (if you are in a hurry and forget to let it sit the night before, I have done this only an hour or 2 before making the dough and its been fine. Just make sure it has lots of bubbles in it.)
Add the milk to the TM bowl and warm for 1 min at 50 degrees speed 1, add yeast and stir on speed 1 for 30 seconds. let it stand 3-4 minutes to be sure the yeast is working.
Add the, water, oil and the sponge mix to the milk and yeast and mix on speed 4 for 5 seconds.
Add 2 cups of flour and the salt and knead for 5 minutes on interval setting, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl. The dough should be quite soft; firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly. Or, add water if necessary.
Cover or place in a large, oiled bowl and let rise in a warm place for about 1 hour or until tripled in size and bubbly.
Place the dough on floured baking paper or other surface and divide into 4 pieces, but do not punch down. Form in rectangles about 10” x 4”/25 x 10 cm in size and press down lightly with the fingers. Cover the dough and let rise for 90 minutes. The dough will rise only slightly.
The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to get a pleasing appearance. You can also form them into about 6 to 8 rolls. Preheat oven to 200°c7.
Heat bread mat (or tray with baking paper on) in the oven for about 15 minutes. (you may need 2 trays depending on size) Pick up the loaves (carefully), turn them over and lay them upside down on the tray being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes, paint or spray the bread with water 3 times.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- GF vegan buckwheat bread
- Mini fruit brioche
- Allergy Friendly Banana Bread
- Celebration saffron and sage bread with ginger butter
- LCHF Bagels
- Using All About Breads mixes
- Pita Bread; Gluten Free, Yeast Free
- Basic Sour Dough Bread
- Chilli Cornbread
- Never Fail Fluffy Bread
- Italian focaccia - Paleo, LCHF, Grain free, Sugar free, Nut free and Gluten free
- Cherry, Sherbet Bellini
- Date and Ginger Slice
- All in one Meatloaf with BBQ sauce
- East Meets West (Midwest Chilli with Naan Bread)
- Bangers and Mash with Mushroom sauce
- SWEET POTATO CHOCOLATE BROWNIES..GF
- Basil, Kale Pesto, Bacon and Mushroom Pizza Plait
- Coconut and Passionfruit Self Saucing Steamed Pudding
- Pain D'epi (Wheat Stalk Bread)
- Homemade Raspberry Cordial
- UP 'N' GONE (Additive and Preservative Free)
- Plum Streusel Kuchen (Plum Cake with Crumble Topping)
- Hot and Smooth Chilli Sauce
- Pizza pasta salad
- Chicken and sweet corn soup
- Creamy spinach and mushroom pasta
- Mediterranean Carrot Fritters
- Pork apple & fennel meatloaf
- Broccoli, Cauli and Zucchini Soup
- Variation Apricot Chicken
- Caribbean Vegan Potato and Chickpea Curry
- Pad see ew
- Chicken Wing & Vege Soup
- Apple & Onion Parcels