Ingredients
Supersoft Bread
- 1 --- egg, L or XL size
- 2 level teaspoons dried instant yeast
- 320 g water
- 20 g raw sugar
- 150 g wholemeal flour
- 350 g Baker's Flour
- 1 tsp salt
- 1 tsp bread improver, optional
- 40 g Butter
- 40 g seeds, sunflower/pepita/chia - Optional
- 1 --- loaf pan, 21 x 11 x 12cm size
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Egg, 2 tsp instant yeast, 320g water and 20g raw sugar to
"Closed lid" . Set 2min, 37 degrees, Speed 2.
Add in both flours, totalling 500g, 1 tsp bread improver (optional)*, 1 tsp salt and knead
"Dough mode" 3 minutes.
Add 40g butter and seeds (optional) and knead"Dough mode" 4 minutes.
Rest dough on a floured surface, covered, for 15 minutes. Meanwhile, prepare baking paper to cover the interior of a 21 x 11cm loaf pan.
With floured hands and a few tablespoons of baker's flour on the side, shape dough to a ball and then roll out the dough a few times to push out any air bubbles. Shape dough to a log by rolling it back and forth and place into loaf pan. Rest dough 1 hour, covering bread with a tea towel to prevent drying.
Preheat oven 180 degrees before the hour resting time ends. Place rack at the second lowest level as bread will continue to rise while baking. When the hour's up, score the bread with a knife, brush water/milk/egg wash and sprinkle seeds if preferred.
To crust the bread, spray water sparingly on top of the bread before putting in the oven.
Bake 20-25 minutes at 180 degrees. When done, let it cool for 10 minutes before taking it out of the pan, ensuring that water does not pool at the bottom of the bread. Place bread with baking paper on a rack and cover loosely with a tea towel.
Store when completely cool. Slice bread when it has cooled down substantially, otherwise hot bread will be sticky when sliced.
Stays soft for several days.
* Bread improver can be replaced for 2 tsps vinegar (I use apple cider vinegar)
Supersoft Bread Loaf for 21cm x 11cm size Loaf Pan
Tip
Makes great bread rolls. 16 large sized ones or 24 medium sized. When making bread rolls, shape dough into a log, cut to equal sizes of rolls. Roll the dough individually space 2-3cm between each roll on a lined baking tray and let it prove for an hour . Bake 15-20 minutes 180 degrees.
Thermomix Model
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Recipe is created forTM 6
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. -
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 think you mean your loaf tin is 31 x 11 x 12. 21 cm long is pretty small!
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