Ingredients
Dough
- 680 grams bread flour
- 2 teaspoons salt
- 2 1/4 teaspoons instant yeast, (or 1 packet)
- 70 grams olive oil
- 2 teaspoons sugar or honey
- 310 grams Warm water (45 degrees celcius), approximately
- Butter or oil to grease pan
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I'm cooking this todayRecipe's preparation
Weigh in flour, salt, yeast and sugar. Mix 10sec/Speed4.
Add oil and water. Mix 6sec/Speed6. Knead 3min/
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.Turn out onto Thermomat or floured surface, knead into ball and leave in a warm location to prove for 1.5 to 2 hours. Cover bowl with damp tea towel if not using Thermomat.
Grease base and sides of loaf tin.
Flatten dough and knead gently for half a minute.
Form into a fat sausage the size of the pan. Tuck sides of the sausage underneath to help it rise upwards while cooking. Sprinkle with flour, cover with a dry tea towel and leave to rise for half an hour. Preheat oven to 250 celcius, or as high as oven will go.
After half hour place pan in the oven. After 10 minutes turn oven down to 200 celcius for another 10 minutes. Then take bread from oven, turn bread upside down in pan and cook for a further 5 to 10 minutes to brown the base.
Bread is done when a hollow sound results from tapping the base.
Remove from the oven, take loaf from tin and place on a wire rack to cool.
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.Tip
Recipe converted from the River Cottage Family Cookbook.
Thermomix Model
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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.
Comments
Perfect!
A little on the heavy side but still a great easy white bread
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