Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: baf65 on September 15, 2008, 05:46:57 am
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THis is a recipe given to me at a class attended recently, so thanks to Elisabeth the demonstrator
750g Bakers Flour
450g lukewarm water
15g yeast
1 1/2 tsp salt
5 tbs oil
Filling - 120g herb butter (you can use herbs, garlic, sundried tomatoes, whatever takes your fancy mix in with the butter)
Prepare yeast dough and leave to rise
Roll dough out into a big rectangle
Spread butter over the dough
Cut rectangle in half widthways then cut 3-4cm wide strips lengthways
Fold strips into a concertina and arrange in a springform tin (lined with baking paper on the bottom)
Bake at 180c for 40-45mins (you can put straight into a cold oven without proving again or you can leave to rise and then put into warm oven)
I also tried this with some grated cheese scattered over the dough
I would put up a picture but I dont know how!!!!
(http://farm4.static.flickr.com/3150/2858192019_6d45c11c3c_m.jpg)
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Great to see you here. The loaf sounds great.
I'll tell you what I do with pics.
You need to set up an account like flickr http://www.flickr.com/ (http://www.flickr.com/) or Photobucket photobucket.com (http://photobucket.com) or set up a blog!!! :-\
Then you can save them from your computer to these facilities.
Once they are in there you can resize them etc and then you can usually right click on the phot and find properties - copy the address (URL) and then in the body of the message you can Insert Image (second icon in middle row) and hit paste. The URL should appear between the [ img ] [ /img ] characters. Then check with Preview. If you like it you can then Post.
Hope that makes sense.
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ahhh done it...thanks !
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Sounded great and it looks great too!! ;D
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wow taht looks amazing! and easy too, all in the putting it together. guess what i'll be making this weekend ;) :D
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thanks,.... sounds yummy.
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thanks so much baf65, this recipe is a hit!!!
i've blogged it here (http://brazen20au.blogspot.com/2008/09/thermomix-pullapart-with-cheese-olives.html), do you mind if i add it to our group blog too?
here's a pic of my finished product
(http://farm4.static.flickr.com/3011/2886554365_56785691fc_m.jpg)
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brazen, i just saw your blog...looiks good...olives a good idea ! and yes i forgot to say brush with milk!
isnt it such an impressive loaf to take along to a morning tea!!
i made one last week with just home made TM butter and herbs and have to say it tasted a little bland, i think it def needs some cheese to add some saltiness
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Your pics look EXCELLENT...better than the one we made at HQ ;)
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I saw this at a class too and have made it a couple of times. I make it in a big baking tray, coz I didn't have a big springform. It worked really well. I'm going to try and make it with some toppings as well. Actually, I often make cinnamon buns and this would be a great way to do it! (Just thought of it then!) Brush the dough with melted butter, sprinkle with brown sugar and cinnamon, fold and put in the pan. Drizzle white icing over the top while its still warm... mmmm... I think I might go and try that right now!
Cathy
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What a brilliant idea Cathy. I often make the pull apart bread as we really like it. Will try as cinnamon. Thanks ;D
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Actually, I often make cinnamon buns and this would be a great way to do it! (Just thought of it then!) Brush the dough with melted butter, sprinkle with brown sugar and cinnamon, fold and put in the pan. Drizzle white icing over the top while its still warm... mmmm... I think I might go and try that right now!
Great idea, I get sucked in by the smell around Cinnabon ?? shops, but am not big on cakes anyhow, so manage to quietly walk away without buying them. ;) ;)
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I did make it. It's pretty nice. After I sprinkled the brown sugar on the butter, I gave it a gentle pat/rub to stick to the butter and not fall off when I folded it.
Oh, another tip. I use a pizza cutter to cut the strips. Its so fast and easy!
Cathy
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Oh, another tip. I use a pizza cutter to cut the strips. Its so fast and easy!
Yet another great idea - good work!!!
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Another adaption - I smeared chilli feta all over it and tossed around a few olives. This loaf was really tasty and moist. The chilli wasn't that strong (not as eye watering as when I tasted it at the cheese place.. that put me off the chilli feta, but dh really liked it so we bought some).
I made the chilli feta one and a garlic one for a bbq lunch on Sunday. People's interest perked up greatly when they realised I made it :D It must have tasted so much better after that news
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*drool*
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I have done scones and pizza bases but this is my first attempt at bread so I need to ask a bit more about it. I did Cathy's chilli feta version and then wasn't sure whether I still had to put some butter on it before the feta. I grated a little bit of plain butter on then scattered the chopped up fetta and chilli (added more chilli sauce to as I didn't think there was enough). I sprinkled the top with grated parmesan after I brushed it with the milk then I cooked it in a silicone 25cm round container and it looked perfect. However, DH didn't like it at all (not unusual in this house) so I am left with huge quantities, some of which went around to Mum but most of it has ended up in the freezer. It tasted more like a scone than bread to me - is this how it is supposed to taste?!! I had a bit with butter on later when it had gone cold and I don't mind it at all but I don't know if I could serve it up to visitors as 'bread'. Help!!
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mine was definitely bread not scone - it was exactly like a pull apart from bakers delight
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Mine definitely couldn't be called bread so don't know what I did wrong. Buggar!
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Maybe it depends on how thick you roll out the dough? I also think that with all the butter you smear over it, it probably makes the dough different to normal bread when you cook it. I find it hard to make the garlic bread garlicky enough. Oh, maybe I should throw some garlic in the bread dough... With the feta, there was a lot more flavour in the bread.
One batch makes a heck of lot of bread. You could probably halve the recipe. I did the feta bread in 2 cake tins and popped one in the freezer. My family can't eat a whole batch of the garlic bread. It freezes well .
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I've made a half quantity of the pulll apart in the Christmas book and that was very successful. It was just perfect for the 3 of us. I made it in an 8 inch tin (20cm) and we still 'pigged out' on it. I've frozen it too, and I just put it in a plastic bag and give it a very quick zap in the microwave and it is as fresh as when first made.
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The pull-a-part loaf is my families favourite. I`ve found if you get two loaf tins you can put six dough bits into each loaf tin and bake the same and you get two yummy loaves and the best thing is they freeze really well. Thats if they don`t eat it all up first. I have also made it as cinnamon scrolls , i put a tablespoon of sugar into the dough mix and replace the herb butter with a cinnamon, brown sugar and butter mix. Yummmmy!!!!!
kathys kitchen
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and the best thing is they freeze really well. Thats if they don`t eat it all up first.
Ain't that the truth? I think that evaporation causes much of our food to disappear, honestly, it just vanishes into thin air ;)
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this looks really yum! but just a question..doesnt it say in the everyday cookbook that the max amount of flour you can use in the TM is 500g?
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Thanks baf!
Here's my efforts for tonight!
Spinach, cheese and garlic pullapart! 8)
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That looks really delicious Ceejay. You have inspired me to give it a go tomorrow! :)
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There are two recipes in the UK ECB that use 650gm flour and I use 700gm with no problems. I haven't tried the pull apart bread yet - maybe for the next loaf - I have one lot of fresh yeast left so maybe today.. :)
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I haven't tried these, but they sound really good - if anyone has the chance, can you take a pic of the pull apart before baking as well - I know it's probably very simple :-[....but I'm not 100% sure about exactly to roll/fold the pieces of dough and then stack/stand them in the tin, and have never seen it demo'd before. Thanks.
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fabulous ceejay!!
last time i divided the dough into 2 batches and the second lot turned out too overworked - it was yummy though and came out like a big croissant!!!
alioop, i'm pretty sure i have some on my blog http://brazen20au.blogspot.com/2008/09/thermomix-pullapart-with-cheese-olives.html
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Thanks so much Karen that's really helpful, exactly what I needed. I like the fact that they look more "scrunched" than folded - I had imagined having to get these perfect little folds and then get them to stand up straight in the tin! LOL tell you much about my personality type? ;).
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LOL
i understand ;)
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Have just read the recipe for this bread - only 15g of yeast to 750gm flour - that seems quite little. Does it still rise to double size? The naan bread recipe from the calendar had 2 packets of yeast and it was overflowing from my Kenwood mixer bowl after a few minutes! That was very sticky and difficult to work with - I shall try a different recipe next time.
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15g is plenty of yeast and works perfectly! :)
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shayla, 15g = 2 packets ;)
i;ve only ever made the naan on tenina's blog which is nice
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The naan on here, calendar and Tenina's site are the same one - all originated at Steamovencooking.
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hehe i did wonder if they were!
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I always make the naan from the calendar and we find it lovely. Occasionally there is some left for tomorrow and it make great wraps.
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I finally made the pullapart loaves - 4 of them for my daughter's 25th birthday party on Saturday night, as I had made liver pate (also in TM) I left the pullapart with just plain butter. I used dried yeast as I had run out of fresh - fresh yeast is 1 quarter of the price of dried yeast (per loaf) and I find it rises more quickly and tastes netter too. This bread was the party piece - the youngsters were amazed and there were only a few crumbs for the birsds next morning!
I attach a picture of the two loaves made in a cake tin - I didn't have a springform so used the loose bottomed one. The other two loaves I did freeform on a tray.
Now you all know what I look like - but I have been sick for six weeks so am looking older and paler than normal!
Shayla in Cape Town
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they look fabulous, as do you! nice to "see" you shayla :)
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Yeah, good to "see" you - glad to hear you are on the mend.
Have sent Rick a link too.
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I agree, it is lovely to put a face to a name and your bread looks fantastic too. Well done Shayla.
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OK well I made this again yesterday but spread it wiyh grated cheese (mixed cheddar blue and parmesan) olives and baby roma tomatoes. I also cut the flour to 500gm and adjusted all other ingredients accordingly. It was perfect for one tin and I attach pictures of before baking and after. Great recipe!
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Couldn't do both pictures at once even though they are both around 100k. Here is the after baking picture.
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Photos look great - pain that only about 128Kb can be put in one post.
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This is a review of the Herb & Garlic Pull Apart Loaf from Festive Flavours page 20.
I haven't made this myself yet, but it has often been made by other members of our TMX team for cooking class as it's a beautiful recipe. Lots of different people have prepared it and it's always a hit - attractive to the eye, light and tasty. For those lacking in confidence, like me, a little more explanation of what is meant by "a concertina pattern" would have been appreciated. Learning this recipe does benefit from looking at someone experienced doing it - perhaps that's why it's presented so often at CC.
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Hi JD, http://www.youtube.com/watch?v=Fu8B11d8s5Y (http://this video=Fu8B11d8s5Y) might help ;)
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Link not working Denzelmum.
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JD I copied and pasted the address into my web browser. It is a very informative clip. I was wondering what was meant by concertina the strips of dough meant too. I had a different picture in my head so this was good to clarify it.
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Sorry JD, hopefully this one (http://www.youtube.com/watch?v=Fu8B11d8s5Y) works.
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Yes thanks, looked great.
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Made this tonight and will keep making it again and again. Yummy!
Once I started making the recipe I realised it assumed you knew all about bread making and so had to improvise along the way. Here is what I did.
Kneaded for 5 mins; added 1 teas bread improver; dough took 2 hours to rise in today's cold weather; rolled out and futher stretched the individual pieces before piling into round dish; let it rise again a bit for 30 mins in cold oven and then cooked. Result was delish.
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Made half recipe today with passata and cheese for filling. Fit my 20cm round tin, I even stack some to the smaller one. Will report the result shortly.
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Have to agree with everyone, beautiful bread! DD is having her third ;D One lesson I learn is it's a bit tricky to get out from the tin, next time should stick with springform pan.
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Bumping . .. and looking for favourite "mixtures" or fillings for pullaparts . . . :D
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We're having visitors for lunch on Thursday and I'm thinking of doing a pull apart loaf. Not sure what to put in it though.
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I usually make a pesto, and maybe sprinkle some baby spinach through. There is usually pesto for dinner that night too.
Or spinach, feta, tasty cheese and pine nuts...
or some semi died tomatoes and olives...
or cheese and bacon/ham
Or pepperoni
Or cheese and ham and pineapple
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Think Jamberie has covered all the best fillings. Cheese and bacon is our favourite and I usually throw in a little garlic too. Sometimes I add sweet chilli sauce to the cheese and bacon mixture. Fresh herbs and spring onions with cheese is nice too.
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Thanks Jamberie and Kimmy - have made a note of those!! Much appreciated!! :)
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Made 2 versions of this on the weekend for a wedding. Both went down very well.
Spinach and Feta plus Tomato and Olive
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That looks very yummy Lucyluu. Well done.
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It certainly does look delicious.
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Your bread looks delicious Lucyluu.