Ingredients
Bread Dough
- 480 g water
- 3 tsp Yeast
- 750 g bakers flour
- 2 tsp salt
- 50 g olive oil
Mushroom Filling
- 2 sprigs fresh thyme, leaves only
- 2 cloves garlic
- 100 g mushrooms, mixture of swiss brown, button etc
- 1/2 tsp porcini powder, (mill 30g dried porcini mushrooms for 30s sp 10)
- 15 g kale leaf, stalk removed
- 5-10 g balsamic reduction, to taste (new EDC!)
- 50 g goats cheese
- 50 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place yeast and water into TM bowl and heat for 2 minutes at 37C speed 1.
Add remaining ingredients and mix for 5 seconds speed 5 to combine. Knead for 2 minutes on interval speed.
Turn dough out onto thermomat and knead form a tight ball. Wrap in the thermomat and leave to prove in a warm place for 40 minutes or until doubled in size.
Place the garlic and thyme leaves into the TM bowl and chop for 3 seconds speed 7.
Add the mushrooms, porcini powder and kale and chop for 3 seconds speed 6.
Add oil and saute for 3 minutes, Varoma, speed 1.
Add the balsamic reduction and goats cheese and mix for 10 seconds speed 3.
Set aside to cool.
When dough has doubled in size preheat oven to 200C.
Lightly flour the thermomat and roll out into a rectange about 1.5cm thick. This should be almost as big as the thermomat.
Spread the mushroom filling evenly over the dough, going all the wat to the edges.
Cut the dough into 5cm wide strips using the spatula.
Gently lift the strips one at a time and fold into a concertina pattern. Place the folded strips into the tin with the folds to the outside and cut sides up and down. Fill the tin with the folded stips and leave to prove for another 20 minutes. Don't worry if the tin looks a bit empty as the dough will rise significantly, filling the gaps.
Bake on the bottom shelf of the oven at 200C for 45 minutes or until dark golden.
Bread Dough
Mushroom Filling
Pull-Apart
Tip
If you don't have a big bread tin or springform tin, make a half batch and bake it in a standard loaf tin.
Experiment with different fillings.
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
That looks amazing Yuyu. I can't wait to try it
Karen Scott
Thermomix Consultant
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