Fliss' TMShop-tin-sized fluffy white loaf by missfliss. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Fliss' TMShop-tin-sized fluffy white loaf

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Ingredients

16 slice(s)

Fliss' TMShop-tin-sized fluffy white loaf

150 g lukewarm water
150 g buttermilk
4 tsp sugar
2 tsp dried instant yeast
485 g Baker's Flour
2 tsp salt
2 tsp bread improver
15 g milk powder
20 g olive oil
60 g Butter, Thinly sliced

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6

1h 40min

Preparation 1h 10min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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!
- Recipe is created for
  TM 31
9
Baking Bread Breakfast Lunch Snack Everyday Side dish

Recipe's preparation

Delicious, flavoursome, soft white bread that stays fresh for a few days. Adapted from Thermomumma's excellent jumbo loaf recipe to be even tastier and to fit perfectly in the bread tin with lid from The Mix Shop.

Add the water, buttermilk and sugar to the bowl. Heat 4 mins/ 37°/ sp 1.5 with MC on.
_

Add all other ingredients to the bowl in listed order. Mix 15 sec/ sp 3. Then knead 8 mins

.
-

Turn out onto a thermomat (fold the sides in to cover dough) or oiled bowl covered with wet tea towel and put somewhere warm to rest for 15 mins. I put mine on top of my espresso machine whilst I make myself a coffee.
-

Punch down the dough to remove any air bubbles that have formed. Shape it into a rough log the length of your tin. Place the dough into the bread tin and put the lid on (remember it goes on handle first -it's not intuitive!).
-

Preheat the oven to 200°.
Leave the dough somewhere warm to prove until it just hits the lid of the tin. I put mine in the grill compartment above the oven (not turned on, just using the rising heat from the oven below) and it takes ~30-45 mins to prove in winter.
-

Put the tin into the oven and bake for 30 mins at 200°. Turn out immediately to cool. Don't try to slice it until it's completely cool.

Accessories you need

Spatula TM5/TM6
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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.