Ingredients
Herb Bread
- 20 grams fresh yeast
- 290 grams water
- 10 grams sugar
- 550 grams bakers flour
- 5 grams bread improver, (Optional)
- 10 grams Dry Milk Powder
- 10 grams salt
- 1 teaspoon Dried Chives
- 1 teaspoon Dried marjoram Leaves
- 1 teaspoon Dried Basil Leaves
- 20 grams olive oil
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine water, sugar & fresh yeast in TM bowl, mix 90 seconds, 37°C, speed 1.
Let sit for 5 minutes. ( this just gives the yeast to ferment ).
Combine all dry ingredients to bowl.(herbs, bakers flour, milk, salt)
Add oil.
Knead for at least 12 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).
Cover with a cling film (I use a shower cap) and allow to stand in a warm place free from draughts until doubled in size (1st proof, approximately 60 minutes).
Place dough on a floured surface or Thermomat and knead lightly to degas the dough.
Divided dough into 2 or 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.
Bake in a Preheated 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.
Remove from tin and test, Loaf is cooked if it sounds hollow when tapped.
If no hollow sound return loaf tinless to oven for further 5 Minures.
Allow loaf to cool 10 Minutes on a wire rack prior to slicing.
Herb Bread
Tip
(If using fresh herbs, double the amount called for.)
This Recipe [/b]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.
Thermomix Model
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Recipe is created forTM 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!
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.
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