Ingredients
Squid Ink Bread
- 500 grams Flour, Plain, Bakers flour
- 20 grams raw sugar
- 1 egg
- 30 grams fresh yeast, or 20 grams dried yeast
- 50 grams Butter
- 250 grams water
- 2 sachets squid ink
- 1 level teaspoons sea salt, t
- sesame seeds, to sprinkle on top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add lukewarm water, yeast and sugar to mixing bowl. Mix 3 minutes/37degrees/Speed 2
Add remaining ingredients (except sesame seeds) and Knead 3 minutes
"Dough mode" 
"Closed lid"
Wrap dough in Thermomat, or place in greased bowl and cover. Allow to rise for 1 hour or until doubled in size.
Shape dough into rolls, cobs or baguette shapes; place on baking tray lined with kitchen paper; wet with water and coat with sesame seeds.
Allow to rise 30 minutes.
Spray tops with water.
Bake in preheated oven 200 degrees 15 - 20 minutes with a bit of steam
Tip
To add steam to oven: pour 50g water onto baking tray in bottom of oven to create steam to promote crust.
Baking time depends on size of rolls.
Thermomix Model
-
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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