Sue’s White Bread Loaf by Kitchencook. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Sue’s White Bread Loaf

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Ingredients

Sue’s White Bread Loaf

350 grams water
2 teaspoons dried instant yeast
2 teaspoons milk powder
1 teaspoon bread improver
15 grams oil
560 grams Laucke Crusty White Bread Mix

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6

2h 0min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- 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!
9
Australian

Recipe's preparation

Bread Dough

Place water and yeast into mixing bowl and heat 1 min and 30 seconds/37C/speed 2

Add milk powder, bread improver, oil and flour to the warmed water in bowl.

Knead 6 min/ Knead/dough setting

Proof in Thermomix bowl for 20-40 minutes or until double in size. If Thermomix bowl is needed, place dough in a bowl of choice, then cover with a damp towel. Leave in a warm place to rise.

Shaping Loaf

Using Thermomix, knock dough down using knead function 20 seconds, or punch down with fist, when using a different type of bowl.

Place dough onto floured bench. Knead and shape to fit in oiled bread tin. Brush with milk.

Rise in a warm place for approximately 30-45 minutes or until bread dough reaches top of bread pan. Rising time will depend on the environment dough is kept. For decades, I have used my oven by switching it on to lowest possible setting for a few minutes, then switch off before placing covered dough into oven to prove. Please take note, to hot and you will kill the yeast.

Baking Loaf

Once dough has reached top of loaf pan, place in oven, then turn oven on at 200°C (fan forced). Baking bread from a cold start helps with the final stage of rising, OR if your oven takes a long time to heat up, pre-heat oven first. It is worth experimenting to find out what is best for your oven. Baking in a preheated oven may require less cooking time.

Bake 30-35 minutes or until golden brown and sounds hollow when tapped on bottom of loaf (when removed from pan).

Remove loaf from pan and place on a cooling rack.

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Tip

All measurements are metric.

A different result, which isn't always good, can happen by using a different type of flour for this recipe. For example, water ratio to flour may vary, resulting in a dry or wet dough.

Laucke Crusty White Bread Flour is a premix, which does not require salt, sugar or for that matter, Bread Improver. I do add Bread Improver though, as the loaf will stay fresh longer. This is a personal choice. The flour can be purchased at most major supermarkets here in Australia.

This is my first published recipe here in this community. It is my wish that you have a lot of success, if you decide to give my recipe a go.

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.