Ingredients
- 370 g warm water
- 1.5 tablespoon sugar
- 2 tablespoon dried yeast
- 620 g Baker’s Flour
- 2 tablespoon salt
- 2 tablespoon Bread Improver (Optional)
- 1 tablespoon macadamia oil
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingredients in TM bowl (in the order listed), mix for 7 seconds, speed 7.
2. Knead for 6 minutes, interval speed.
3. Allow dough to sit in TM bowl with lid on for 15 minutes.
4. Once rested, tip dough out onto an oiled surface and knock down*
5. Place dough in jumbo tin, cover with a tea towel and leave to prove in a warm place until nearly risen to the top of the tin.
6. Preheat oven to 180°C.
7. Bake for 25 minutes, or until golden brown and cooked through. Once cooked, immediately tip loaf out of tin and allow to cool on a wire rack.
Dairy free, vegetarian, vegan
Tip
Wait 20 minutes before slicing.
CHEFS’ TIP: Different batches of flours can give different results, and the weather can also affect your dough. If it is too sticky after kneading, add a little more flour and knead for a little longer.
*‘Knocking down’ refers to punching and then kneading the dough a few times after the first prove. This pushes excess air out of the dough before the next prove, avoiding overly large air pockets and bubbles in your cooked loaf.
recipe by Lailah Drummond | edited by alyce alexandra
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
Super easy to make and it turned out super fluffy and light.
This recipe is wrong. It is DEFINITELY meant to be teaspoons and not tablespoons. I wasted ingredients and time. Please change the quantities. Thanks.
Eek far to salty, I just looked up Lailah rose original recipe and can see it is teaspoons not tablespoons like it says above!
I think the quantaties are wrong, orginal recipe calls for teaspoons as opposed to tablespoons. I've attempted this redcipe twice, both times the bread hasn't prooved well, and has tatsed weird, definatly going to stick to lailah's orginal recipe
Delish!! I made this to fit in the super duper large 900g tin I bought. The first loaf got smashed (so delish with butter and homemade jam!!) so I made another.
Baked it in my pizza over and it worked a treat. Reduced the salt by half (or more) and I also added some seeds to the top of the loaf and poppy seeds into the bread during the last minute of kneading (in TM).
This recipe seems to have the wrong quantity of salt - even 1 tablespoon seems excessive compared with other bread recipes. Also my bread took hours to rise & even when it had doubled in size the quantity was too small for the jumbo bread tin. When I compared this recipe to the basic bread recipe it seems to have only sightly more flour & water so I will stick to adapting that to a larger quantity in future.
I use 1/2 wholemeal and 1/2 white flour in this recipe and it comes out perfect and delicious every time, thank you for this recipe
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