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White Bread(Award Winning)


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Ingredients

1 piece(s)

White Bread(Award Winning)

  • 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
  • 6
    2h 12min
    Preparation 2h 12min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    White Bread(Award Winning)
  1. 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.



    Enjoy!

    I bet you'll be back for more.

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Accessories you need

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Tip

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.

Cook's notes

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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Comments

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  • This recipe has won 2 awards,

    Submitted by osram on 3. October 2016 - 18:25.

    This recipe has won 2 awards, 1st & 2nd place at  local Agriculture shows.

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  • I'm so glade you enjoyed it.

    Submitted by osram on 16. June 2016 - 20:30.

    I'm so glade you enjoyed it. Please try my other breads.

    The Herb is great for BBQs.

     

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  • Ros11 wrote: Omg this bread

    Submitted by Ros11 on 16. June 2016 - 19:31.

    Ros11

    Omg this bread is soooo yummy, it stays fresh (if it lasts long enough ) it is easy to make the fresh yeast makes all the difference, so light and fluffy, thanks so much

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  • Omg this bread is soooo

    Submitted by Ros11 on 16. May 2016 - 15:52.

    Omg this bread is soooo yummy, it stays fresh (if it lasts long enough ) it is easy to make the fresh yeast makes all the difference, so light and fluffy, thanks so much

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  • Good luck Carol, I be waiting

    Submitted by osram on 8. March 2016 - 13:02.

    Good luck Carol, I be waiting with anticipation. 

     

    Paul

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  • Hi Thanks for all the

    Submitted by Chanson on 8. March 2016 - 12:22.

    Hi tmrc_emoticons.-) Thanks for all the information. I'm going to have to go on a hunt for some fresh yeast after seeing how light and fluffy your loaves are. Mine have always been heavy and dense and could never work out why after I did everything the recipes say to do. I'll let you know if I succeed in finding some fresh and how I got on.

    Once again thanks

    Carol

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  • I have tried it with dried

    Submitted by osram on 3. March 2016 - 14:19.

    I have tried it with dried yeast, but found that it didn't rise all that well.

    When I was in training to become a Thermomix Consultant my loafs were heavy flat dense bricks.

    Since using this formula I rarely have any failures 

    I live in South Australia and get my yeast from Foodland.

    I also get it from Gaganis Bros. Here I also get my Whole wheat grains.

    You might try IGA stores, I have not found it in Coles or Woolies.

    Remember there is a 3 to 1 ratio e.g. 7g dry to 21g fresh.

    Good luck

    Let me know how you get on

    Check out my other loaves, I currently working on Rye bread a present.

     

    osrams_kitchens@outlook.com 

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  • Hi, I haven't tried this yet

    Submitted by Chanson on 3. March 2016 - 13:52.

    Hi, I haven't tried this yet but it looks great. Only thing is do you know if you can swap fresh yeast for dried yeast? I'm not able to get fresh.

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  • Perfect bread! Thanks for the

    Submitted by aimeeblake on 21. November 2015 - 18:35.

    Perfect bread! Thanks for the recipe!!

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  • I'm very happy that you and

    Submitted by osram on 12. November 2015 - 08:11.

    I'm very happy that you and the family enjoyed it. I was in the same position, finding that when I used the basic recipe it usually turned out like a brick. The only thing it was good for was bread crumbs. Even my consultant was unable to explain why. I'm now trying to create the same fluffiness in Wholemeal. Keep watching.

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  • Thank you, this bread was

    Submitted by mandigibs on 11. November 2015 - 22:20.

    Thank you, this bread was great. Family had been complaining about the Basic Bread from the basics cookbook so I tried yours and it was fantastic. 

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