JUMBO BREAD LOAF by thedaily.mix. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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JUMBO BREAD LOAF

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Ingredients

900 g

JUMBO BREAD LOAF

360 grams water
2 level teaspoons dried instant yeast
600 grams bakers flour
2 level teaspoons sea salt flakes
30 grams olive oil, Plus extra to oil tin including lid
water, To brush top of bread

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6

2h 30min

Preparation 1h 45min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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!
- Recipe is created for
  TM 31
9

Recipe's preparation

Add water and yeast into mixing bowl
Heat for 1 minute/37 degrees/speed1

Add baking flour, salt and olive oil
Combine for 15 seconds/speed 3

Leave mixing bowl lid in place
Knead for 5 minutes

Roll dough into a ball and place inside oiled thermoserver (or bowl with tea towel to cover) to proof for 30 minutes

After 30 minutes of proofing, place dough on floured surface or thermomat and roll/shape into a log

Ensure large 900g bread tin is oiled (including lid) and place log into tin for further proofing (approximatley 1 hour). Brush top of dough with water to prevent dough from drying out.

Once proofed, bake in 200 degree oven for approximatley 40-45minutes or until golden brown.

Leave to cool in bread tin for 5 minutes before turning out onto a cooling rack.

Accessories you need

Spatula TM5/TM6
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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.