Ingredients
- 2 teaspoons Dried yeast or 20g fresh
- 300 grams water
- 400 grams baker's flour
- 100 grams semolina or continental flour
- 20 grams olive oil
- 1 teaspoon salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place water and yeast into mixing bowl, heat 3 mins/37C/speed 1.
Add all ingredients, mix 6secs/speed 6, then knead 3 mins/
"Closed lid" /
"Dough mode" .Transfer dough to ThermoMat or floured bench top and work into a ball. Place into warmed and oiled ThermoServer or you can use a bowl covered with plastic film and tea-towel. Allow to prove in a warm place until doubled in size.
Preheat oven to 200C. Line a baking tray with baking paper and sprinkle with semolina or if you have bread cloche sprinkle with semolina.
Knock down dough, shape into ball, place onto prepared tray. With a sharp knife cut a cross into the top of the dough. Allow to prove in a warm, draft free place, until double in size. Filling the ThermoServer with hot water and placing the tray on top works well.
Bake 30 - 40mins or until golden brown. If using a cloche remove lid for last 5 mins.
Transfer to wire rack and allow to cool completely before putting into an airtight container (I use zip lock bags and a bread bin).
Tip
I use a mixture of white and wholemeal flour (about 1 part wholemeal and 3 parts white).
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
Great recipe i made 2 breads and it was delicious! This is a keeper 😋
Yummy bread, luved by all family, Thxs for sharing
Beautiful bread, will definitely make this again, thanks for sharing
Beautiful Pasta Dura. Just how I remember it. I didn't have any polenta and it came out gorgeous.
Thankypu so much for sharing.
I made this today using 500g white baker's flour (I didn't realise we were out of semolina until it was too late). The taste and texture was still lovely and very more-ish. Will make it again, thanks.