- 370 grams water
- 1.5 tsp sugar, (optional but it is food for the yeast)
- 2 tsp dried yeast
- 650 grams bakers flour
- 2 tsp salt
- 2 tsp bread improver, (optional but helps make the loaf fluffy/soft)
- 1 tbsp oil, (I use canola)
1h 25minPreparation 1h 0minBaking/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!
1. Add the water, sugar and yeast to the bowl. Cook 2 mins, 37 degrees, speed 1.
2. Add the remaining ingredients in the order listed. Combine ingredients 15 seconds, speed 3. The knead the dough 6 minutes (dough function).
3. Let the dough rest for 15 minutes in an oiled bowl covered or wrapped in a ThermoMat.
4. Place the dough onto your ThermoMat or an oiled surface and knock down the dough (punch or squash the dough to release any air or gas bubbles in the dough.
5. Place the bread into an oiled tin and press down on the dough so it covers the bottom of the tin.
6. Cover the tin with gladwrap or a tea towel and place it in a warm spot to prove. Wait until the loaf has reached the top of the tin. Pre-heat your oven to 180 degrees C.
7. Bake for 25 minutes or until the top is golden brown. Place the loaf on a wire rack to cool straight away.
You can use this dough to make rolls, scrolls or as a base for flavoured doughs eg. Olive Bread
The dough consitancy should make it easy to get out of the bowl. Tip the bowl upside down and twist the blades to help the dough come out. If there is dough stuck to your blades, place the bowl back on your Thermomix and use the Turbo function for 1 second to flick any remaining dough onto the walls of your bowl. Then use a ball of dough to pick the remaning dough up like you would with Blu-Tack.
I add a grain/seed mix to this loaf recipe - approx. 200g of any mix you like works quite well.
To prove when the sun is hiding I pop my bowl on top of my ThermoServer (which has boiling water in it) or on top of my heating vent. You can also prove the dough in the oven (which is off) with a tray of boiling water on the rack underneath and the door closed.
Note - I haven't tried this recipe in the Thermomix bread with the lid, I'm not sure if it will be too big.
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...
- Marinara Sauce
- Easy Peel Steamed Peaches
- Corn and Zucchini Fritters with Chives (Gluten Free)
- Bulletproof Coffee
- Broccoli cheese bites
- Veg biryani
- Mums best ever pasta sauce
- Grain Free Dairy Free Keto Lasagna
- Zucchini Donuts
- Pate au Pistou
- Choc Peanut Butter Bliss Balls
- Passionfruit Jelly cakes with Vanilla Custard Cream filling