Ingredients
- 500 grams water, warm
- 1 tablespoon sugar of choice (I use raw)
- 2 teaspoons yeast (or 1 sachet)
- 650 grams bakers flour
- 2 teaspoons salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add ingredients in the order listed and mix together for 6 seconds on sp6.
Set your thermie to knead for 2minutes.
Remove dough into a well-floured/oiled thermomat or oiled bowl (cover) and allow to rest until it doubles in size which usually takes 20-45 minutes. *this dough is quite sticky so I spray oil my spatula when removing and give thermie a clean asap!
With a well floured bench or thermomat, gently press out your dough roughly into a rectangle shape about 2cm thick and then roll up like a scroll. If you like you can then fatten up the loaf by pushing it in using your hands on either side- let it rest again for around 20 minutes until the gluten has relaxed again and is soft. I gently roll the other way (using the narrow end), to give it some more height again before baking, and then pop it in a 190C oven for around 45 minutes until lovely and crusty.
Tip
Your nose should guide you when it is ready as it smells lovely as soon as bread is getting golden! It should also sound hollow when you knock on it!
Don't short-change the sugar or salt- use your measuring spoons! Sugar helps the yeast to feed and salt helps with the awesome flavour!
This recipe was given to me several years ago, so not my recipe but I have no idea who developed it! As I am sick of emailing it, I have added it to the community so now it can be shared for all!
*TIMESAVER: try adding 10-20g more flour to the mix so it isn't as sticky. I have said to work with floured bench/thermomat but sometimes if I don't want the mess, I spray oil my thermomat (and hands) to work with the dough and it doesn't tend to affect the end result too much.
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
So yummy with soup have made a few times and it's perfect 👌
@4kidsandathermo
Vania Cuffe
Thermomix Consultant
4 Kids and a Thermo (fb)
I love this recipe!! Since finding it I've been making a loaf every 3 days!! Thanks so much for sharing
Have this on the second prove did find the dough messy to clean up but have my Chuch oven in heating up as we speak lt looks like it will be a keeper .
Very easy recipe. Used my thermomat with a little extra oil sprayed on for proving. Baked in oven using my thermomat too.
Delicious and very easy. First time I've made bread. Turned out very well! Makes a decent sized loaf! I did the water thing in the oven as suggested in other comments.
Best crusty loaf ever!! The Kids devour it straight from the oven with butter 😁😁
Wonderful bread recipe and the crust is so crunchy. Definitely baking this bread again. Thanks for posting.
I loved how simple this was to make!!!! I had a group of boys try it and they loved it. However, it was a bit tasteless so maybe I will add more salt next time. It tastes fabulous with butter though!
I added more flour to the dough which made it very easy to work with so I would definitely recommend that!
Just made this, it has a brilliant crunch!
i followed previous comments about water and high temp for 5 mins although I have found it needs an extra 10 mins to be cooked properly. So easy
WINNER!
I can't believe I made it. Good Friday, thought would be tricky to find the right bread to accompany Thermo garlic prawns for entree for flash lunch for friends. Woo hoo, this is it!
Mine was a bit more dense than I anticipated, any suggestions how to fluff it up? But, it did mop up all that garlicky goodness very well. A real hit.
I did the water thing in the well of my oven, (it came with one for this & proving, only just discovered after 15 years since installation) and pastry brushed milk, scored with a knife and sprinkled with flour, blasted for 5 mins, then back to 190 for 40 mins.
Next time I will reduce cooking time as it was a little dark, but, still delicious. And, crusty.
Appreciate any advice on how to make it lighter. Less handling?
Thank you you for sharing the recipe and all the helpful hints x