- 200 g water
- 35 g Baker's Flour
- Pre-prepared Tangzhong
- 1 tablespoon sugar
- 1.5 tsp dry yeast
- 450 g Baker's Flour
- 130 g Milk
- 45 g extra virgin olive oil
- 1 tsp salt
- 1 tsp bread improver, Optional
- 1 tsp brewing sugar
1h 35minPreparation 1h 10minBaking/Cooking
Recipe is created for
TM 5Please 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!
- Prepare the Tangzhong:
Combine the Tangzhong ingredients 10secs/sp3.
Cook 4mins/65°C/sp2 until thickened.
Leave to cool in the "Closed lid" if possible. Otherwise set aside.
Add the remaining dough ingredients to the "Closed lid" , along with the Tangzhong if you have set it aside.
Blend briefly 15secs/ sp7.
Knead "Dough mode" 5 minutes.
Place in a greased, covered bowl/ mat and set aside for around 45mins or until roughly doubled.
Punch down and shape to fit a greased bread tin.
Cover with a clean damp t-towel or cling wrap and leave to rise until just cresting over the top of the tin.
Slash with a sharp knife/lame. Optional.
Bake in a preheated 200°C/ 160°C ff oven for around 25-30 minutes or until cooked when tested.
Turn out onto a wire rack to cool immediately.
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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.
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