- 550 grams Bakers Four
- 20 grams fresh yeast
- 10 grams sugar
- 5 grams bread improver
- 10 grams salt
- 20 grams olive oil
- 290 grams water
2h 42minPreparation 2h 12minBaking/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!
Combine 290ml water, 10g sugar & 20g fresh yeast in TM bowl, mix 90 seconds, 37°C, speed 1.
Let sit for 10 minutes. ( this just gives the yeast to ferment )
Combine all dry ingredients to TM bowl.(bakers flour, bread improver, salt) & oil
Knead for at least 10 minutes, until the dough is smooth and elastic (test by pinching the dough, if its too sticky add more flour a small amount to the dough until its just tacky but not sticky).
Place dough in a warmed oiled 4 lt. bowl. Cover with a cling film (I use a shower cap) and allow to stand in a warm place (free from draughts) (I use a steam oven set at 40C) until doubled in size (1st proof, approximately 60 minutes)( During winter I extend it untill the dough touches the cling film ).
Place dough on a floured surface or Thermomat and knead lightly to degas the dough.
Shape dough into 2 equel balls and place in an oiled bread tin.
Place the tin in a warm, moist enclosure and allow the dough to rise above the sides( 2nd proof, approximately 60 minutes) until at least doubled in size( During winter I extend it untill the dough reaches the top of the tin).
Bake in a Conventional oven preheated to 220°C (or 200°C Fan Forced) for 25-30 minutes or until golden brown.
For best results, spray lightly with water before placing in oven.
Loaf is cooked if it sounds hollow when tapped.
Allow loaf to cool on a wire rack prior to slicing.
I bet you'll be back for more.
White Bread(Award Winning)
Accessories you need
The use of the Thermomix Bread Tin Lid is not recomended for this recipe as the dough will expand nearly twice the size of the tin.
This Recipe is used as a base for all my loves, Bread Maker Machine, Hand Kneaded, Thermal Cookers and has won prizes in local Agricultral Shows.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
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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