- TM 5
Ingredients
Dough
- 370 grams water
- 1.5 tsp sugar, (optional but it is food for the yeast)
- 2 tsp dried yeast
- 650 grams bakers flour
- 2 tsp salt
- 2 tsp bread improver, (optional but helps make the loaf fluffy/soft)
- 1 tbsp oil, (I use canola)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add the water, sugar and yeast to the bowl. Cook 2 mins, 37 degrees, speed 1.
2. Add the remaining ingredients in the order listed. Combine ingredients 15 seconds, speed 3. The knead the dough 6 minutes (dough function).
3. Let the dough rest for 15 minutes in an oiled bowl covered or wrapped in a ThermoMat.
4. Place the dough onto your ThermoMat or an oiled surface and knock down the dough (punch or squash the dough to release any air or gas bubbles in the dough.
5. Place the bread into an oiled tin and press down on the dough so it covers the bottom of the tin.
6. Cover the tin with gladwrap or a tea towel and place it in a warm spot to prove. Wait until the loaf has reached the top of the tin. Pre-heat your oven to 180 degrees C.
7. Bake for 25 minutes or until the top is golden brown. Place the loaf on a wire rack to cool straight away.
Preparation
Tip
You can use this dough to make rolls, scrolls or as a base for flavoured doughs eg. Olive Bread
The dough consitancy should make it easy to get out of the bowl. Tip the bowl upside down and twist the blades to help the dough come out. If there is dough stuck to your blades, place the bowl back on your Thermomix and use the Turbo function for 1 second to flick any remaining dough onto the walls of your bowl. Then use a ball of dough to pick the remaning dough up like you would with Blu-Tack.
I add a grain/seed mix to this loaf recipe - approx. 200g of any mix you like works quite well.
To prove when the sun is hiding I pop my bowl on top of my ThermoServer (which has boiling water in it) or on top of my heating vent. You can also prove the dough in the oven (which is off) with a tray of boiling water on the rack underneath and the door closed.
Note - I haven't tried this recipe in the Thermomix bread with the lid, I'm not sure if it will be too big.
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.
Comments
I've been making this bread since March 2021. I use the lid on the Jumbo tin for fantastic sandwich slices. Great recipe and yummy bread.
Sounds like you need to add more water. Just add a little at a time until it comes together then do the kneading.
Help... my dough didn't come together after the knead it was still crumbly and floury any ideas what I did wrong?
Love this recipe. It is quick, easy and always works. Family favorite.
thank you for sharing.
This is such an excellent recipe. It's quick, easy & delicious. I used 620g plain flour & 30g corn flour & it came out just scrumptious. Light, fluffy & definately "jumbo". This will be my "daily bread". I will experiment with adding grains etc. Thank you for sharing this terrific recipe.
This is by far the best bread recipe I have used to date! Works perfectly every time, thanks
Amazing thankyou, I made rolls yesterday with some seasame seeds on top and they turn out beautiful. This is my new bread recipe. I liked it so much I have some in my thermomix kneading right now
Oh my gosh. I absolutely love this bread. Sooooo yummy.
I make this bread just about every week every loves it, toast well and great fresh, when I freeze all bread made in the thermomix I put gladwrap inbetweens in to stop freezing together also I cook in the thermomix bread tin without the lid when done I take out of tin and put back in oven for 10 mins to crisp up sides and base - its so good
This was by far the best bread recipe I have tried, I will be sticking with it. Thanks
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