Tanya Brennan - Consultant
Ingredients
0 portion(s)
- 300 grams water
- 600 grams Bakers Flour or Bread Flour
- 2 teaspoon Yeast, or 15 grams fresh yeast
- 2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon bread improver
- 15 grams oil
- seeds, nuts, fruit etc, your choice - whatever you like
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6
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7
easy
Preparation -
8
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Recipe is created forTM 31
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Recipe's preparation
Place water, yeast and sugar into mixing bowl and heat 1 min and 30 seconds /37C/speed 2
Add flour, salt, , bread improver and oil .
Knead 6 min/
"Closed lid" Add half MC of kibbled soy, and half MC of linseeds during last 2 minutes of kneading for a soy and linseed loaf.
Or add pumpkin seeds or sesame or poppy seeds.
Or add chia seeds
Or add some olives and sundried tomatoes.
Or add your favourite dried fruit
Either leave dough in warm mixing bowl, or place in an oiled bowl and cover with cling film. Place bowl in a warm place and leave until doubled in size. This could take at least an hour depending on weather.
some tips to assist with rising in colder weather -
- warm your thermoserver with hot water - rinse and dry - place dough in thermoserver to rise.
- heat a heatpack and sit bowl on warm heatpack to assist with rising.
Once risen, if dough still in mixing bowl knead 30 sec/
"Dough mode" or knock back by hand.Roll and shape to fit in tin. Spray with water and leave to rise until dough reaches top of tin.
Place into a cold oven and set to 200C fan forced.
placing dough into a cold oven gives the dough a little bit more rise as the oven heats up
Cook 30 min, remove from tin and place back into oven for a few minutes for a crunchy crust.
placing a dish of water into the bottom of the oven will also help to give a crisper crust.
Accessories you need
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Spatula TM5/TM6
buy now
Tip
This is an easy everyday loaf of white bread..We would make this loaf every second day and have not bought a loaf since owning our thermomix.
You could substitue out some white flour for wholemael flour, or add grains or seeds.
When adding seeds, nuts etc, or substituting flours - your bread may be heavier and more dense - so you may need to give it a little more time to do it's rising.
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
Add a commentI used your Everyday Bread
I used your Everyday Bread recipe as the base to make seeded bread yesterday.
I used 50gm of the larger seeds with 100gm of buckwheat and wheat, milled into flour.
Then I used about 100gm (I'm guessing, I just sprinkled them in the hole!) of 4 other seeds when kneading.
Love it!
Find me at Kirls Thermo Updates (Facebook & Instagram)
Mine was dense too, followed
Mine was dense too, followed the instructions.
This loaf will always be a
This loaf will always be a bit heavier than just a plain white one - but it shouldnt be too dense .
Did you let it rise longe enough the second time - in the tin - ? i find i need to be patient - and leave it for as long as neccesary - til its risen to the top pf the tin
Tanya Brennan
Thermomix Consultant - South West WA
0428 940 997
Not sure what I did wrong,
Not sure what I did wrong, but this turned out super dense.....
Yum! Great recipe and it
Yum! Great recipe and it turned out perfect and lasts longer than the store bought stuff!
I made this today and it
I made this today and it turned out perfect. Added 30g each of sesame, pumpkin, linseed and sunflower seeds at 4min mark. Took a long time to prove in cold Melbourne weather, but ended up perfect. I didn't wet the top or put water in the oven and it was still crunchy. I didn't need to put it back in the oven after it came out of the tin either. Will definitely make this again.
We love this recipe, I make
We love this recipe, I make around three loaves a week and we've not bought any bread since trying it. I use organic plain flour with 11.5% protein as I couldn't find an organic baker's or bread flour and it works perfectly everytime.
I only got my TMX on Thursday
I only got my TMX on Thursday - this was my first go making bread and it turned out great!! I didn't have any bread improver (and don't really know what it does anyway?) so left that out and it still worked
yumm!! Thank you!
Perfect recipe, thank you!!!
Perfect recipe, thank you!!!
Jaynebowen wrote: Can anyone
There are no secrets to the recipe -Making sure your yeast and flour are fresh ? I once had a dud batch of flour which was very disappointing !!
Ensuring your water temp is correct - and leaving to do the first prove in a warm spot until doubled in size - at least half an hour -
Tanya Brennan
Thermomix Consultant - South West WA
0428 940 997
Thanks - Happy to hear its
Thanks -
Happy to hear its working for you !!!
Tanya Brennan
Thermomix Consultant - South West WA
0428 940 997
I leave it to rise for 3
I leave it to rise for 3 hours then pummel it, put it in the loaf pan, let it rise again for about 30 minutes, then bake. Keep it out of humidity if you can.
Ginny Fisher
ginnyandpeter@bigpond.com
Thermomix Consultant - Wahroonga NSW
Superb, love it
Ginny Fisher
ginnyandpeter@bigpond.com
Thermomix Consultant - Wahroonga NSW
I just soooo love this recipe
I just soooo love this recipe Tania. I've made it time and again, with endless variations, including a multigrain version. Works perfectly all the time, with some rising more than others. Haven't made this with wholemeal flour yet but I just can't get past the yummy soft fluffy white bread! Thank you so much for this! It was my first big success with my Thermomix and boosted my confidence enormously.
(No subject)
this is a fantastic bread
this is a fantastic bread recipe!
it turned out perfect for me and i even made bread rolls with it instead of a loaf.
will be making this one time and time again! thanks!
I have just been eating this
I have just been eating this YUM AND FLUFFYDidn't pop it back in oven though and took out at 25 mins - perfectWill buy some natural bread prover next time as this loaf is awesome! thanks x
I've always had trouble with
I've always had trouble with the rising, but I think the thermoserver is the key. I didn't use bread improver as I don't like what's in it! I did rush the rising a bit tonight as it is late but it stills seems to have worked - could have been lighter (but that's my fault). Will definitely try this method again.
Best bread I have made by
Best bread I have made by far! Thank you. I also add 2 teaspoons of white chia seeds in at the 3 minute mark when kneading for some extra goodness for the kids.
It was a bit cool in WA today
It was a bit cool in WA today so I out my oven on 50 while make the dough then when it was time to proove it I turned off the heat and left the pilot light on......
Awesome recipe. I
Awesome recipe. I substituted some of the bakers flour with spelt and it worked a treat. A couple things this recipe has that others don't is a longer kneading time and bread improver - could be the two secret weapons......
Can anyone help with why my
Can anyone help with why my dough isn't rising? Is there a step in bread making that isn't here, but everyone knows?
Can anyone help with why my
Can anyone help with why my dough isn't rising? Is there a step in bread making that isn't here, but everyone knows?
I have benn making this for
:)First time making this
This is the best bread!!! I
This is the best bread!!! I make it about every second day for school lunches...the kids love it and it tastes sooo good when its just come out of the oven with jam. Thanks for sharing
This is the first bread that
I love this bread, thank you.
I love this bread, thank you. My kids are thankful too, the bread I was making was quite heavy but this one is perfect.
Have been trying to find the
Have been trying to find the perfert white loaf for my husband who will not be converted to anything else. This loaf came out a perfect even and fluffy texture not too soft and sliced well.
Zanna