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Jumbo Bread loaf


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Ingredients

1 portion(s)

  • 370 g warm water
  • 1.5 tablespoon sugar
  • 2 tablespoon dried yeast
  • 620 g Baker’s Flour
  • 2 tablespoon salt
  • 2 tablespoon Bread Improver (Optional)
  • 1 tablespoon macadamia oil
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Dairy free, vegetarian, vegan
  1. 1. Place all ingredients in TM bowl (in the order listed), mix for 7 seconds, speed 7.

     

    2. Knead for 6 minutes, interval speed.

     

    3. Allow dough to sit in TM bowl with lid on for 15 minutes.

     

    4. Once rested, tip dough out onto an oiled surface and knock down*

     

    5. Place dough in jumbo tin, cover with a tea towel and leave to prove in a warm place until nearly risen to the top of the tin.

     

    6. Preheat oven to 180°C.

     

    7. Bake for 25 minutes, or until golden brown and cooked through. Once cooked, immediately tip loaf out of tin and allow to cool on a wire rack. 

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Tip

Wait 20 minutes before slicing. 

CHEFS’ TIP: Different batches of flours can give different results, and the weather can also affect your dough. If it is too sticky after kneading, add a little more flour and knead for a little longer.

*‘Knocking down’ refers to punching and then kneading the dough a few times after the first prove. This pushes excess air out of the dough before the next prove, avoiding overly large air pockets and bubbles in your cooked loaf.

recipe by Lailah Drummond | edited by alyce alexandra  


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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Comments

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  • This recipe is wrong. It is

    Submitted by hails412 on 11. January 2016 - 10:07.

    This recipe is wrong. It is DEFINITELY meant to be teaspoons and not tablespoons. I wasted ingredients and time. Please change the quantities. Thanks. 

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  • Eek far to salty, I just

    Submitted by ThermoMe3 on 25. November 2015 - 19:06.

    Eek far to salty, I just looked up Lailah rose original recipe and can see it is teaspoons not tablespoons like it says above!

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  • I think the quantaties are

    Submitted by stephmax82 on 14. September 2015 - 20:37.

    I think the quantaties are wrong, orginal recipe calls for teaspoons as opposed to tablespoons. I've attempted this redcipe twice, both times the bread hasn't prooved well, and has tatsed weird, definatly going to stick to lailah's orginal recipe

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  • Delish!!  I made this to fit

    Submitted by rachjasper on 24. August 2015 - 11:29.

    Delish!!  I made this to fit in the super duper large 900g tin I bought.  The first loaf got smashed (so delish with butter and homemade jam!!) so I made another.  

    Baked it in my pizza over and it worked a treat. Reduced the salt by half (or more) and I also added some seeds to the top of the loaf and poppy seeds into the bread during the last minute of kneading (in TM).

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  • This recipe seems to have the

    Submitted by chowie on 10. August 2015 - 09:33.

    This recipe seems to have the wrong quantity of salt - even 1 tablespoon seems excessive compared with other bread recipes. Also my bread took hours to rise & even when it had doubled in size the quantity was too small for the jumbo bread tin. When I compared this recipe to the basic bread recipe it seems to have only sightly more flour & water so I will stick to adapting that to a larger quantity in future.

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  •  I use 1/2 wholemeal and 1/2

    Submitted by Leah_R on 3. August 2015 - 10:14.

     I use 1/2 wholemeal and 1/2 white flour in this recipe and it comes out perfect and delicious every time, thank you for this recipe

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