Ingredients
White Jumbo Soft and Fluffy Bread
- 340 grams lukewarm water
- 2 teaspoons sugar
- 2 teaspoons dried instant yeast
- 600 grams white bakers flour
- 2 teaspoons salt
- 2 teaspoons bread improver
- 1 tablespoon Whole Milk Powder
- 1 tablespoon brewing sugar
- 20 grams olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add water, sugar and yeast to bowl
2. Mix 90secs, temp 37, slowly turn to speed 3
3. Let sit for 5mins (allows yeast to fully activate)
4. Add remaining ingredients in order listed
5. Mix 17secs, spd 4
6. Knead for 6mins
7. Let sit for 15mins before turning out and mould to a smooth balll and transfer to an oiled bowl. Cover and proof in a warm spot for 1hr
8. Turn out onto an oiled or floured bench or mat, punch out all gases formed during proofing.
9. Seperate two small portions approx 30-40 gms each and form into balls for bread rolls, place on a separate baking tray and cover
10. Shape remaining dough and place into your 900g Jumbo bread tin, cover.
11. Leave in a warm spot and once dough has risen to just below the top of your tin, (approx 1hr), place lid on tin
12. Place into a preheated oven 200 deg or 180 fan forced and bake for approx 30mins. 20mins into baking, remove lid to allow extra browning over top and a crunchy crust.
13. Turn out onto a cooling rack.
Instructions
Tip
I use a shower cap to cover dough whilst proofing which keeps it warm and moist. If proofing in a dry heat, be sure to spray the dough with a fine spray of water to stop it from drying out.
Removing two portions of dough for bread rolls is really only if you are using the lid on your tin. If not using lid, no need to remove the portions. It will give you a nice high rise this way.
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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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
This is by far the best loaf of bread I have ever made! I did use the Laucke White Crusty White bread mix and omitted the salt. Used ACV as I had no bread improver and didn't use brewing sugar. About to make another loaf 😆
This recipe makes a great loaf!
I had to substitute in some wholemeal flour and plain flour as I didn't have enough bread flour (only 280g) and still came out super fluffy and delicious!
next time I'll leave out the brewers sugar (I just used raw sugar) and I'll halve the salt.
step 2 says mix 90 secs, 37deg, 90secs; I never use lukewarm water anyway so I just did 3mins, 37deg, speed 2.
I will definitely make again. It's my new favourite bread recipe!
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