Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Thermomixer on September 02, 2008, 12:47:01 am
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Name of Recipe: Varoma Bread
Number of People: 6 - 8
Ingredients:
150 gr. water
1 tsp sugar
1 sachet dried yeast
250 gr. Bakers’ flour
1 teaspoon salt
oil for greasing the dish
1,500 gr. water
Preparation:
1 . Place water (150 grams), sugar, yeast and 1 tbsp of the flour into the TM bowl. Program: 4 minutes, 37 ºC, speed 1.
2 . Add flour and salt. Then set 2 mins & 30 secs, speed Closed Lid and press Knead Dough button. Once finished remove the dough from the TM bowl.
3 . Form a ball with the dough, place it in a greased dish that fits inside the Varoma, such as a ceramic mixing bowl. Cover with a cloth and leave in a warm place to allow the dough to prove for 1 hour ( in which time it should double in volume).
4 . After it has doubled, pour the 1500 gr water into the TM bowl. (I used boiling water). Place the dish with the dough inside the Varoma. Cover the Varoma and place it into position on the TM bowl. Program: 45 minutes, Varoma temperature, speed 1, to steam the bread.
5 . Let it cool and cut into slices. When steamed it appears quite moist but toasts very well and is good for dips or with jam.
Photos:
(http://bp0.blogger.com/_bNPH41zg68M/SGYxjAAEmHI/AAAAAAAAADY/qL6H9VU1OMk/s200/Varoma+bread.JPG)
(http://bp1.blogger.com/_bNPH41zg68M/SGYtulO71EI/AAAAAAAAADQ/WlMHjroE450/s320/Varoma+Bread+2.JPG)
Tips/Hints:
This is another recipe based on "A Tutto Vapore" "A Todo Vapor" or "Full Steam Ahead" it is easy and does not require an oven ;D ;D
Orinally posted here: http://thermomix-er.blogspot.com/2008/06/thermomix-bread.html (http://thermomix-er.blogspot.com/2008/06/thermomix-bread.html)
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I adapted this to make "raisin" bread. Increased the sugar to 3 tbs, added 1 tsp of mixed spice, 1 tsp of cinnamon and near the end of the kneading, threw in a handful of sultanas. It's really yummy, toasted with butter.
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Great thinking - it really needs toasting so making a raisin type bread is very good thinking.
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I have successfully made this one today - sultana bread version. Looks pretty insipid when you finish steaming it but have just toasted myself a piece and it is excellent. Smells like Easter buns in the house at the moment. Found a novel place to put the dough to rise in this not so hot weather. I time it perfectly with unloading the dishwasher, stays warm in there for quite a while and the dough had no trouble rising at all.
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BRILLIANT thinking judy!
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Here, here - I remember Doyle's had a recipe for cooking fish in the dishwasher - never tried it and it never appealed using all that water and power to cook some fish. But this is good thinking and environmentally friendly.
Just hope that the chlorine smell from the dishwashing powder has dissipated before I try it.
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It will change the texture of the overall loaf, but try steaming your bread in the varoma as directed before throwing it into a piping hot oven on a pizza stone for an awesome 'French' style finish on your bread...see my post http://cravepublishing.com/steamovencooking/2009/01/perfect-french-sticks-or-batons-francais-parfaits/ (http://cravepublishing.com/steamovencooking/2009/01/perfect-french-sticks-or-batons-francais-parfaits/) for more details. You will never eat ordinary old baked bread again!!
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Tenina
Does this really have to be done on Pizza stone? Have never seen one! Not here in Spain!
Could it not be varoma and then hot oven in a ceramic dish, like we use here in Spain to make cazuelas etc? ???
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Oh, my, sounds great, and my dishwasher is just finishing, and DH has been asking for hot cross buns (despite the fact we don't celebrate easter :D)
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Tenina
Does this really have to be done on Pizza stone? Have never seen one! Not here in Spain!
Could it not be varoma and then hot oven in a ceramic dish, like we use here in Spain to make cazuelas etc? ???
Should be fine in the ceramic dishes used for cazuelas, pil-pil etc. The idea of the pizza stones is just to have a heat sink that mimics the base of a stone pizza oven. They have the same texture as the base of the cazuelas. (may be turn them upside down?)
Put some semolina or polenta on just before placing the bread on to reduce sticking.
A link for some info on the stones http://www.petersofkensington.com.au/Product/ProductInfo.aspx?code=670337 (http://www.petersofkensington.com.au/Product/ProductInfo.aspx?code=670337)
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Another way to raise dough is to put it in a bowl in the car if your car happens to be parked outside!
I did this today with the Milk Buns and the dough rose beautifully.
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Forgot about that tip - even on "cold days" it seems to be warm in the car if the sun is out.
Not good with the 40 degree days we had . . . but otherwise . . .
;D ;D ;D THANKS.
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Not pizza stone is fine if you can get your oven hot enough, it is really just to give you a lovely crispy base!
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I made the Varoma Raisin Bread this afternoon. It was quite a laugh as I put it in a bowl that was too small for it, so we ended up with mushroom shaped bread. I took a photo and will try to post it tomorrow so you can all have a chuckle.
The taste was amazing and needless to say we all had toasted varoma raisin bread for afternoon tea.
Great recipe-if you put it in the right size bowl. :-[ :-[
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so we ended up with mushroom shaped bread.
I remember making a choc-chip panettone once and the same happened - all looked fine and I was so pleased, until it started erupting over the sides in the oven. >:( >:( >:(
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I made this for the first time today and used a silicone loaf pan which fit perfectly in the Varoma. When I first saw it I thought it wasn't cooked enough, but when I felt the top was surprised to find it was firm and not gooey like it looked.
Will try the suggestion of finishing off on a pizza stone, and also like the idea of the raisin bread too. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/loaf047.jpg)
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Good work Julie
It doesn't look appealing when it comes out, but toasts brilliantly.
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Made the raisin version last night in my small bread loaf tin which fitted in the Varoma. Toasted beautifully this morning. Tastes a lot like hot cross buns.
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We have it reasonably often as a raisin bread. Lovely for coffee time on our cool, wet days. Doesn't take long to do either.
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I've made the raisin version of this twice now. The second time was at DS2's request as he "LOVED" it. ;D ;D ;D
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One of my favourites too. Only complaint is - wish it was bigger :D :D :D :D
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This bread sure looks sensational. Has anyone tried to do it GF? If so any results? I'll give it a go in the next few weeks when I get some time to cook again.
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Here, here - I remember Doyle's had a recipe for cooking fish in the dishwasher - never tried it and it never appealed using all that water and power to cook some fish. But this is good thinking and environmentally friendly.
Just hope that the chlorine smell from the dishwashing powder has dissipated before I try it.
I have done a full salmon in the dishwasher some moons ago. Some of my guests remembered it and it was fantastic.
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OMG cooking in the dishwasher -- what will they think of next? I am gobsmacked - with all the different types of dishwashers as well, it would be hard to know what setting to put it on.
Did you say to the fish "would one last swim be your last request?" ;D
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Sorry I am daft today but what is salt oil? lol
ETA lmao I think I just cottoned (I did mention daft didn't I?).... I think the oil is meant to be on the following line right?
I am so st00pid today!
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ooops - fixed it. Thanks
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hehehe thanks... was having a serious blonde moment then lol
Kids enjoyed it... tasted a little strange to me but I think that's because I didn't have any bakers flour so used 150gr plain wholemeal flour and 100gr SR flour lol! We spread hommus on it... I think it'll work out great for their lunches and toasted at breakfast.
:)
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Am making this at the moment and you can see a (Spanish) video of it being made http://www.clubcocinafacil.com/masas-bases/PAN-AL-VAPOR_2489.html . Am a little dubious as to how it will turn out :-\. I gave it an extra rising and it is now proving in an enamel pudding basin. Keeping my fingers crossed ...
JB
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Well I am very surprised, it worked out well and is brilliant for rubbing tomatoes and garlic onto when toasted. Perhaps I should have chosen a wider receptacle for it than a pudding basin as the top of the bread was touching the Varoma lif by the end of the cooking time. Even so, it is wonderful ;D
JB
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I don't seem to have a tin small enough to fit in the varoma. Do you think i make them into buns or rolls and put then into the varom with a silicone sheet under them??????
If so how long would they take to steam????
Thanks
DG xxxx
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Have a look through your cupboards DG, you must have something that would fit in the varoma bowl. Just use one of your small casserole dishes or a lid from one of the dishes would do, even a large soup bowl might do the trick.
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Good idea Judy, but if think convincing my hubby that I need more tins is a better idea ;D
I tried a few dishes but they were too tall for the varoma lid to fit on. Kitchen addiction shopping here I come :D
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Take your varoma bowl and lid with you then DG - you will get the perfect fit then.
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Sorry DG, have never made rolls in the Varoma, but I would imagine about 30 minutes depending on the number of rolls. As judydawn said, take your varoma bowl with you and try to get something as wide as will fit into it.
JB
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JD and JB you are both clever little chickies. Never thought to take varoma bowl with me.
Thank you
DG xxxx
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BTW, take the lid as well - you need to make sure that it is not too tall. Also allow for the fact that it will rise during steaming. Let us know if you find something :)
JB
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Well i got my new loaf tin. Silly me forgot to take the varoma dish with me (typical busy morning) but the lovely ladies at Robins kitchens said I could return it if it was too big. Well it fits ;D so I am about to make some bread.
Just wondering if I could rub some oil and herbs over the top????
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Can't see why not DG. I've only ever done it plain or the fruit version but it can't hurt to try variations. For me it is best used for toasting, has a crumpet taste.
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Absolutely JD, it is best for toasting only, but what amazing toast! DG, herbs should be OK but because it is steamed I am wondering if the addition of oil would make it too wet. I would suggest making it without rubbing in oil first and you will see what I mean. Maybe worth a try though :-)
JB
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thanx JB may have to try it plain or with dried fruit and do foccacia instead for dinners
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We really like this bread as a fruit bread.
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OK about to make this as fruit breadd. Fingers crossed LOL
DG xxxx
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After 45 minutes it was still abit doughy, so I have put it in the oven to crispen up.
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My DS is having this toasted as we speak and he wanted me to let you know "that it is the best raisin toast he has ever had, better than the shop bought one" ;D
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so i should give it a go DizzyGirl
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I made a fruit and all-spice version of this today. Yum yum yum. Actually, I liked the texture just the way it was, although it's lovely toasted too.
There is ONE problem with this bread. I've already eaten half the loaf!!! :o :-))
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Thank goodness it's not too big CarolineW. I know just how easy it is to do. :D :D
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Made this last Sunday as per original recipe with good respons... so today made the fruit one using golden raisin. Gone really quick ;D ;D
Great for kids who don't like bread crust.
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i given this ago now, i do have 1 Q do you remove it from the dish to cool down ?
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i given this ago now, i do have 1 Q do you remove it from the dish to cool down ?
I don't know Uni as I have never made it but if I did, I would turn it out of it's dish to cool.
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When I made it I did transfer it to a cooling rack ...
JB
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thanks ladies i did transfer it at the end of the cooking time ;D
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That looks great Uni ;D and thank you for reminding me of this. I just love this bread and because DH insisted on watching an American 'comedy' film, I have just started to make some myself. It is 10:30 pm here, but I really cannot understand the American sense of humour, so at least I can occupy myself otherwise ...
JB
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10:30 pm :o i dont think i have ever cooked later than 6.30pm
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I wouldn't normally cook a meal or anything at this time of night as we have gradually adopted the Spanish style of eating, eg main meal 2-3 pm, to help keep down our weight. But I do sometimes make bread late, especially when I have had my vitamin B12 injection (I have pernicious anaemia). Had it last week and now bursting with energy ;D
Hope you like the bread and it is delicious toasted and rubbed with tomato and garlic. Then add a little salt and tip some olive oil over it - a great breakfast. ;) Do let us know what you think of it. The only thing I don't do, is add sugar.
JB
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i love it JB already had 2 with vegmite and 2 pieces with olive tapenade :-))
yes the b12 shot will do that
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Oooo, tapenade, what a great idea, thanks Uni ;)
JB
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Hey Uni, did you cook your bread in the actual varoma? I noticed the recipe says to use a dish inside the varoma, but your bread looks very varoma-shaped to me... ???
Or maybe its just too early in the morning and my eyes aren't awake yet... :-))
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:o it does look like the varoma shape, i did use a dish amy :)
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Ahhh, so you're just trying to trick me.... ;D
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Hi Amy you do need to use a container or the dough will seep through the holes in the Varoma basket. Perhaps Uni has a Varoma shaped dish / bowl. I use a Falcon Enamelware pudding basin (not sure if you can get them in Australia), but they are the sort of basin you would cook a Christmas pudding in. If your basin is deep and small (as mine is), make sure you oil the Varoma lid as the dough will rise to the lid and you don't want it sticking.
I would be a good idea though if the people at Voerwerk would come up with a bowl especially designed for the Varoma basket??
JB
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It is now 1:10 am and bread is steaming, but again I feel the need for a wider bowl as even half way through steaming, the dough has already touched the Varoma lid :-( I think it is a case of taking Varoma and lid to the hardware shop and finding a wider bowl to fit :-(
JB
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how about trying some afoil next time JB
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Aaargh Uni, what is afoil please ???
JB
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sorry i meant to write Aluminium foil :-))
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Ok, thanks, I will try that. Just had first taste of last night's loaf with tomato, garlic etc, delicious. Must make some tapenade too ...
JB
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i made the fruit laof today and also added coffee and cocoa powder
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That looks as yummy as it sounds Uni :D
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not sure if its nice amy , i will not eat it, so i will wait for DH for thumbs up or down ;D
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Lol fair enough Uni ;)
He should know not to give you too many thumbs down though. He might not get fed otherwise :-))
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You are going to toast it though aren't you Uni? It is really nice toasted, not sure about as is - didn't even bother to try mine that way.
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toasted for sure JD
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If this cool weather keeps up I'll make a fruit loasf for mornning tea.
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Looks good Uni but like you, I wouldn't eat it as dislike sweet things, especially sweet bread. I wonder if it will work with cheese, might give it a go
JB
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i dont like anything with fruit in it
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i dont like anything with fruit in it
:o :o
Really Uni!?
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i can eat apple pie but it must have ice cream and cream for me 2 eat it :-))
i love the smell of store bought raisin toast when my family have it,i just can not get the some smell happening with my homemade one :(
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Wow :o So do you just not like it? I could live practically on fruit... :-)) :D
Yeah, I love that smell too, but like you I haven't had much success replicating it :-\
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we will need to work on that,i have used upto 2 teaspoons of cinnamon will try 3 next time
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Yes, we will :D
My family doesn't like the strong flavour of plain cinnamon, so I usually use mixed spice. They are very fussy :-))
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i use the mixed spices 2 amy but only about 1/2 tea should i use more
plus i use nutmeg and powdered ginger
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Hm, I would probably use more mixed spice. I have used 1/2 tsp and 1 tsp in the past and the flavour never really came through. I use at least 2 tsp now :)
I sometimes use nutmeg and powdered ginger. It depends what else I am experimenting with.... :-))
I'm sure there must be a perfect balance with these spices that would get the smell and flavour perfect. Having trouble finding it though!! :P
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i really love this loaf for toasting
i added 1tbl of mixed seed to it today will add 2 tbl next time
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Best bread ever for toasting - just LOVE it!
JB
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i am trying this loaf with whole meal flour and 2 tbl of mixed seeds
plus i added 1teaspoon of bread improver :-))
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That looks yummo. I might do one for DH's toast in the morning. He likes seeds in his toast. Thanks Uni.
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cookie if you are going to use wholemeal add 50g more of water its very stick i only used a spatula and let it drop in tin/pan then wet hands with oil and pat down
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Thanks Uni. I'll probably use white the first time with seeds and see how I go.
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Tried this for the first time this morning . . wow! how easy! We'll be making this on a regular basis - and also now considering some "additives" - herbs, spices, etc. - for the next lot . . .
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I really must try this recipe... I've been meaning to for ages :-[
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Has anyone tried cooking this bread while cooking soup in the varoma? Am time poor today but want soup and fresh bread.
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Would never have thought to do that myself but then it was early days when I made this bread and back then I only concentrated at the job in hand not if I could cook 2 things at once Kerryn ;D
I think the soup below would have to be a special type of soup, anything that would get too thick with boiling for 45 minutes on Varoma temp would probably burn on the bottom of the bowl but a thinnish vegetable soup might work.
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Thanks JD. The soup I have planned is a thick creamy chicken and rice, so will cook it first and will keep warm in thermos ever while bread cooks. Thanks!
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I made a loaf of this today. I let the dough have two rises and instead of sugar I put a good squirt of molasses and a good pinch of mixed spice. I then added sultanas in the last 30 seconds of kneading.
I'm very pleased with the final product.
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It looks great cookie.
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It looks great cookie.
I second that. :)
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Thank you. I'm surprised that it tastes more like oven baked bread. I will always do the 2 rises now.