- 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
2h 0minPreparation 1h 30minBaking/Cooking
8Recipe 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!
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.
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.
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.
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 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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