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1 Ruth's Thermomix Bread Tin White Sandwich Bread Loaf TM6 TM5 TM31

2 Breads & rolls recipes
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Ruth's Thermomix Bread Tin White Sandwich Bread Loaf TM6 TM5 TM31

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4

Ingredients

750 g

Dough

  • 2 teaspoons Instant dry yeast
  • 550 grams bakers flour, Bread Flour
  • 2 teaspoons hymalayan salt, or any salt
  • 2 teaspoons Bread Improver (Optional), *See Notes
  • 300 grams Filtered Room Temp Water, Tap is fine
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  • 6
    2h 10min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

  1. Add 2 teaspoons of instant dried yeast to the mixing jug.

  2. Add 550 grams of bakers flour on top of the yeast.

  3. Add 2 teaspoons of salt to the flour.

  4. Add 2 teaspoons of bread improver to the flour *or skip this optional step.

  5. Add 300 grams of filtered, room temp water to the flour mix. Tap water is fine if you dont have filtered.

  6. Set time for 5 minutes and use the dough function Dough mode to mix and knead the dough until all the flour has come away from the sides and combined into the dough ball.

  7. Your dough should come away from the bowl easily with out leaving much on the blade at all. If your dough is sticky add another 20 grams of flour and knead using the dough function Dough mode a further 2 minutes.

  8. Place your dough onto the thermo mat or into an oiled bowl. Pull the outside of the ball into the centre working your way around the ball and poking the dough into the center.

  9. Form a tight ball and dust with a little flour.

  10. Wrap your dough ball loosely so it has room to double in bulk while proving. This can take anywhere between 20 minutes and an hour depending on the temperature of the day or night. 

  11. Keep out of draughts and place in a warm spot to prove. I don't excellerate this process with extra heat. I let the yeast activate slowly to develop flavour. On the bench is where my dough spends this time.

  12. Unwrap the dough and it will be ready to shape when the indent slowly disapears when poked. If the indent disapears quickly, your dough needs longer to prove.

  13. Flatten out and release the gas bubbles that have formed. This is also called knocking back or punching down.

  14. Form a sausage by rolling the dough in a scrolling motion from top to bottom and pulling the dough tight with each roll. At this point you can tuck the ends under and place into the tin or proceed with the next step.

  15. Divide the dough into 4 equal pieces. I weigh them with the thermomix scales to get them to be a uniform weight.

  16. Roll into tight balls and place evenly into the bread tin.

  17. Cover in plastic wrap or a damp tea towel and prove for again until double in size or 1/3 from the top edge of the bread tin. Again this can take between 30 minutes to an hour depending on the temperature. I place my tins into a cold oven so they wont be disturbed. When proving is complete remove from oven to pre heat it. Slide the lid on for a square loaf or leave it off for a fuller fancier bread top.

  18. Place into your oven set at 200 degrees and bake for 25 minutes. At this point your lid should slide off easily. If not the bread isnt quite ready for the lid to be removed so leave it for another 5- 10 minutes and try again. Continue baking until golden brown. Time really depends on the size of the oven and how much you have baking in the oven and ingredients can alter this too.

  19. The loaf is baked when you can smell that fresh baked bread smell in place of the hot yeasty smell that comes before the bread has completed baking. Tip the bread out of the tray and tap the bottom and listen for the hollow sound.

  20. Cool completely before slicing and storing. The longer you leave the bread to cool the easier it is to slice.

  21. Store the bread to use fresh or freeze it for later. Always slice before freezing so you can just take out a little or a lot at anytime from the freezer.

  22. Perfect sized bread for sandwich lunchboxes.

  23. Perfect size for toast.

  24. //www.thermomix.com.au/accessories-product-detail/?sku=5492

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Bread Improver is an additive, it improves the fluffiness and shelf life of your bread. Read the label and do some research if you are concerned about this item. This can be omitted or replaced with a more natural alternative such as 2 teaspoons of fresh lemon juice or 2 teaspoons of apple cider vinegar.You can purchase Bread Tin products here >>   //www.thetmshop.com.au/search?type=product&q=*loaf%20tin*#_l_86

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

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  • Hi Ruth, just pulled bread out of oven can't wait...

    Submitted by suzijj on 29. December 2023 - 10:55.

    Hi Ruth, just pulled bread out of oven can't wait to slice. Can I ask about yeast please - do you use the sachets? I have mine in freezer (tin) Love your step by step pics. Thanks.

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  • This is a great recipe, thank you....

    Submitted by StaceyR_1207 on 15. August 2021 - 19:17.

    This is a great recipe, thank you.
    Tried for the first time and I had a very very slow process to prove the dough. Started at 8:30am and put it in the oven at 5pm.
    The loaf didn't seem to rise during the cooking process. I cooked it in the Thermomix bread tin.
    However, the taste is delish and it is a nice airy loaf, not dense at all.

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  • My first attempt was a resounding success! Thanks...

    Submitted by KirasThermy on 11. April 2019 - 16:34.

    My first attempt was a resounding success! Thanks for the step by step pictures, for me that made all the difference! I got a slicing guide but it cuts thick toast size, any recommendations for sandwich size slicing guides?

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  • Made my first loaf of bread; just out of the oven...

    Submitted by Shyone on 29. December 2018 - 19:23.

    Made my first loaf of bread; just out of the oven 10 minutes ago and it is already half gone. My bread tin is one with a lid and my bread raised more on one end and got caught and I couldn't pull the lid off, so it over baked a little - not burnt just crust is hard. But practise, practice, practice - I will perfect this recipe. Thank you Ruth for sharing your recipe.

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  • Just made this for the first time and it will...

    Submitted by abFab1965 on 20. May 2018 - 13:35.

    Just made this for the first time and it will definitely be made on a regular basis. Couldn’t wait for it to cool down so had a warm slice lathered in butter and it was delicious.

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  • dinimm: Hot out of the oven...

    Submitted by dinimm on 20. March 2018 - 16:13.

    dinimm:

    Hot out of the ovenHot out of the oven

    Very happy with the way this has turned out. Look forward to cutting it.

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  • I've just come across this recipe and am going to...

    Submitted by dinimm on 20. March 2018 - 10:22.

    I've just come across this recipe and am going to go start it right now! tmrc_emoticons.) Have you (or anyone else) ever tried adding chia seeds? Just wondering if you would need to adjust the water content? Thanks.

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  • This is the BEST recipe out there! I have tried so...

    Submitted by jenabubba on 26. December 2016 - 17:09.

    This is the BEST recipe out there! I have tried so many and they never work!! This recipe guarantees the perfect loaf EVERY TIME. I recommend this recipe to my customers. Thank you so much for taking the time to provide photos and easy to follow instructions. What is the slicer that you use?

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  • Love this recipe and

    Submitted by suzijj on 30. November 2016 - 12:52.

    Love this recipe and especially the pics. We can't stop eating it!!!  tmrc_emoticons.)

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  • Hi Ruth, Thanks very much for

    Submitted by nwynn11 on 30. August 2016 - 14:27.

    Hi Ruth,

    Thanks very much for getting back to me. I'll definitely give that a go! I'm looking forward to trying it. I just made another loaf today and each time I do it, I think it turns out better.

    Thanks again,

    Nicole

     

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  • Hi Nicole it certainly is

    Submitted by There's a rainbow in my kitchen on 26. August 2016 - 15:36.

    Hi Nicole it certainly is possible to keep in the fridge overnight and bake in the morning. Mix / rest / shape into loaf tin / wrap tightly with cling film / refrigerate / place in cold oven / set temperature and bake until very golden brown and sounds hollow when tapped / remove from tin to cool before slicing. Hope this helps cheers Ruth 

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  • Hi Ruth, Thank you for

    Submitted by nwynn11 on 23. August 2016 - 08:41.

    Hi Ruth,

    Thank you for sharing your recipe. I love the pictures and straight forward instructions, it really helps when your getting used to a new recipe.

    I was wondering if you had ever made the dough the night before so it's ready to bake in the morning? Just wondering if its possible to do that with this recipe?

    Thanks again,

    Nicole

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  • Have made this one time and

    Submitted by Amjames85 on 11. August 2016 - 18:04.

    Have made this one time and time again. Never fails me tmrc_emoticons.) I don't use a lid and I get a nice high load. Love it. Stays fresh for a good while too. Thanks for sharing!

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  • Another of Ruth's fabulous

    Submitted by monicaih on 6. April 2016 - 13:16.

    Another of Ruth's fabulous recipes to add to my collection. 

    “Thermify me”..
    Take your Thermomix experience to a whole new level..! Love

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  • rachelwelburn wrote: Hi, I'm

    Submitted by There's a rainbow in my kitchen on 1. April 2016 - 19:35.

    rachelwelburn

    Hi, I'm keen to try but wondering where you got this thermomix bread tin from?

     

    Your consultant can order for you or you can buy directly from thermomix Australia

     

    https://www.thermomix.com.au/accessories-product-detail/?sku=5492

     

     

     

     

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  • Hi, I'm keen to try but

    Submitted by rachelwelburn on 31. March 2016 - 14:37.

    Hi, I'm keen to try but wondering where you got this thermomix bread tin from?

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  • Thanks for the feedback

    Submitted by There's a rainbow in my kitchen on 3. February 2016 - 17:03.

    Thanks for the feedback everyone I really appreciate it

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  • Great recipe thank you -

    Submitted by spykee on 31. January 2016 - 08:24.

    Great recipe thank you - using this one all the time now - perfect  tmrc_emoticons.)

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  • Great recipe and many thanks

    Submitted by MG. on 16. November 2015 - 13:18.

    Great recipe and many thanks for your very good instructions.

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  • Perfect instructions. The

    Submitted by ange_w on 4. November 2015 - 19:54.

    Perfect instructions. The family was very happy

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  • Great recipe, thank you so

    Submitted by yosammity on 29. October 2015 - 00:13.

    Great recipe, thank you so much. The last one i did with the lid on was a disaster. Tried this one tonight and success. 

    Will definitely be using this recipe over and over. Thank you  Big Smile

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  • great recipe for the

    Submitted by 1Christine on 23. October 2015 - 15:01.

    great recipe for the thermomix tin tmrc_emoticons.)

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  • Thankyou so much for

    Submitted by Kirrilly on 15. October 2015 - 15:01.

    Thankyou so much for instructions as to when to take the lid off. I'm off to make some right now using my TMX lidded tin!

    Find me at Kirls Thermo Updates (Facebook & Instagram)

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