- TM 6
- TM 5
- TM 31
Ingredients
Badnikova Pogacha - Christmas Eve Bread with coin
- 300 grams water
- 1 sachet active dry yeast, (or 2 teaspoons of active dry yeast if you don't use sachet yeast)
- 1 teaspoon raw sugar
- 600 grams baking flour
- 30 grams olive oil
- 2 teaspoons salt
- 1 teaspoon bread improver
- some extra flour for dusting
- olive oil spray, for greasing
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease a large bowl with olive oil and set aside
- Place water, yeast and raw sugar into mixing bowl and mix 2 mins/37 degrees/Speed 1
- Add flour, oil, salt and bread improver and then knead
"Dough mode" for 6 mins. - Remove dough and place in oiled bowl. Cover with glad wrap and place it in a warm area to prove until it has doubled in size (approx. 1.5-2hrs)
- Once doubled in size, knock down dough and transfer on to a silicone mat or brench top and add coin (see tips). Knead by hand to shape dough into a round circle, making sure the coin in hidden in the dough
- Pre-heat oven at 160 degrees. Grease and flour a round 20cm (8") baking pan and transfer dough into pan to prove for another 20-25 mins
- Once the second prove has been completed, place bread into the oven and bake for 40-50 mins or until it achieves a nice golden brown colour
- Remove bread from oven and let it sit for 5 mins before transferring it on to a cooling tray and wrapping it using 1-2 clean tea towels to maintain softness
- Bread is served at dinner time when the bread gets divded by how many people in your household during Christmas Eve (including a piece given to the house). Tradition states that whoever locates the hidden coin in their piece of bread will have good luck for the rest of the year!
Badnikova Pogacha - Christmas Eve Bread with Coin
Tip
A few hours prior to making the bread, wash the coin in hot soapy water and place it in a small tea cup/bowl. Add 1/2 - 1 teaspoon of bi-carb soda and enough boiling hot water to cover the coin. When you're ready to make the pogacha, wash the coin again in hot soapy water to remove any residue and dry with a paper towel before placing it in the bread for baking
Thermomix Model
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Recipe is created forTM 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 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!
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Recipe is created forTM 31
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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