Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on September 05, 2010, 07:24:27 am
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Milk and Honey Bread
With the purchase of the TMX last year, I thought that I would get over my obsession for Cook books. Fortunately/ unfortunately this has not happened. My latest is 'Earth to Table, Seasonal recipes from an Organic Farm'. By Jeff Crump and Bettina Schorman.
Bettina is a passionate bread baker. In this book is a recipe that I just had to try. I have halved the recipe to make just 1 loaf It is a slightly sweet loaf with a very fine crumb. Kids love it.
460 g. bread flour.
1 teaspoon salt. ( I don't add this as I use Laucke premix )
1 teaspoon of dry instant yeast.
250g milk
40g honey
Olive oil spray or melted butter to brush on loaf before baking.
Place all(except oil/butter) into TMX bowl and knead for 5 mins.
Leave in TMX bowl until double, could take up to 2 hours because of little yeast.
Form into loaf and place in bread tin. Spray with water and place in warm place to double. Don't cut slashes in top.
Brush top with butter or spray with olive oil.
Bake in preheated oven. 200/220c for 20/ 30 mins. remove from tin and cook for 5/10 mins. out of tin on shelf to brown the bottom.
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Oh Chookie, that looks wonderful. Please keep them coming, I will try this, thankyou. ;D
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Does look fabulous Chookie. I'm just getting confident with Isi's Portuguese rolls (which I mostly make into a loaf) so think I'll give this a try. Thanks :D
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VHJ, you sound like you are ready to move on. This one is simple but you need to be patient with the rise. However we had toasted roast lamb sandwiches for tea tonight made with this loaf, delicious.
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Good one Chookie. If I could learn how to cut bread as thinly as you, I might make more bread - that's why I find rolls easier to do, no slicing needed. Comment from DD about your bread rolls tonight was 'they taste so good' so obviously people can notice the difference between them and bought ones.
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Judy , this bread is easy to cut thin as the texture is fine.
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Chookie, you are doing wonders for my hips!.Thanks, I can't resist a new bread recipe.
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Good one Chookie. If I could learn how to cut bread as thinly as you, I might make more bread - that's why I find rolls easier to do, no slicing needed.
Judy- I use an electric carving knife to cut my bread and can get it even and thin. You can also buy a guide that your bread sits in with gaps for the knife (so they are always even and also so the bread doesnt get squashed!)
The bread looks nice Chookie. will have to try it! P.S. why dont you cut into the top of the bread?
Don't cut slashes in top.
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Nelleraye, I was wondering the same thing as I'm sure I could see where Chookie had slashed it. Please explain Chookie ???
I used to have both items but for some reason got rid of the electric knife and threw the guide away years ago. I don't even know why I had a guide as I only started making loaves after I got my TMX . I will check out the better quality ones though, thanks Nelleraye.
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Judy and Nelleraye, I did cut slashes in the loaf when it had risen 3/4 of double. Then I looked at the picture in the book and reread the recipe and Bettina didn't slash hers. Her finished loaf had a texture/pattern like snake skin - very attractive. Mine had this also, where i hadn't slashed it. So please yourself. For cutting the bread, I use my grannies bread knife. DH uses (Dragon Slayer)a heavy serrated knife. The kids gave him this knife and that is what they called it. We have one of those plastic holders but I don't like it. I also don't like the electric knife although many do.
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Yum another one to try acw thx and LOL ré the cookbook continued addiction pré and post thx...im exactly the same and my current bookshelf dedicated to cookbooks is choca block full so Will havé to get yet another as i am unable to resist good cookbooks and discovering thé new recipes .... Think it all comes down to loving food and cooking ;D ;D ;D
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Frozzie, DH and I give each other book vouchers, from Readings in Melb. for Xmas and Birthdays. Mostly I can buy books without feel guilty. I still have every cook book I have bought or been given, even one my mum gave as a gift for my engagement 46 years ago. I think that at my age it may be a fetish. ;D I do read a lot of other stuff.
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Thanks for clarifying Chookie.
I get what you mean about the snake skin look, sorta like when it cracks when rising! Mmmm bread. Its making me hungry!
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yum - what a great recipe
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With the purchase of the TMX last year, I thought that I would get over my obsession for Cook books. Fortunately/ unfortunately this has not happened.
Join the club !!!!! Now I see books and look at recipes and think.... gee I could convert that !
Great work with the recipe Chookie. I know that snakeskin appearance - it is interesting. Thanks for the tips about slow proofing too. :-* :-* :-*
Yours really does look good. Sure the gremlins would adore it.
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Didn't think I was going to have success with this loaf as it took so long to rise but eventually we got there. The best and easiest loaf I have made to date as far as slicing goes and the taste is great too. It is not as dark as the photo looks and is fine for me but for guests I will put it lower in the oven and keep an eye on it. Thanks Chookie, will try the fruit version next - I can imagine it with fruit in.
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Judy, let us know how it goes lower in the oven. I think it is the honey that causes it to brown. Slightly lower temp. might help. It is nice toasted.
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That looks lovely Judy. I can't wait to try it with fruit in it. The only thing holding me back is the fact that I will eat too much of it. ;)
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I've kept 4 slices out and the rest is already packed away in the freezer Cookie.
I cooked it at 210oC Chookie, maybe I'll try 200oC next time. It was so high I couldn't see the top browning so I'll put it where I can see what is going on.
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Judy, after reading your post. i cooked the last Fruit Loaf at 200c for 10 mins and then turned it down to 190cc for 30 mins and then 10 mins out of tin. Not too brown, near perfect. Haven't cut it yet. so will see.
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made this with Apricots and cinnamon sprinkled on the top. It was very yummy!
Next time i will be warming the milk to encourage it to rise quicker. I think that may be the reason it takes so long!
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jactela, I did warm the milk today, and it made only a little difference. I think it needs a very warm heat source for the first rise. Next time I will try it in a sink of hot water , and see what happens.
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Could you just add an extra teaspoon of yeast Chookie?
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That looks lovely Judy. I can't wait to try it with fruit in it. The only thing holding me back is the fact that I will eat too much of it. ;)
I'm the same Cookie, some things I just don't make because I would eat too much of it. ;D
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Judy, you could add an extra teaspoon of yeast but it would change the texture to a courser crumb. The taste would still be the same.
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Fair enough Chookie - I love the texture as it is so won't fiddle with it. It toasted beautifully this morning.
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Have searched everywhere for this Milk & Honey Bread, can't find it. I want to make a fruit loaf as suggested?
Can anyone help me locate the recipe please?
;D
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It's here on Chookies blog
http://achookwoman.blogspot.com/2010/09/milk-and-honey-bread.html
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Chookie has some explanation re fruit bread on this forum too CC here (http://www.forumthermomix.com/index.php?topic=4390.0) with comments from some of our members as well as her posting on her blog about it in a pipe loaf tin with a photo.
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Chookie has some explanation re fruit bread on this forum too CC here (http://www.forumthermomix.com/index.php?topic=4390.0) with comments from some of our members as well as her posting on her blog about it in a pipe loaf tin with a photo.
Thanks Judy,your a star :-* :-*
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We hardly have milk in the fridge (no allergy, just habit of having soy milk). Happen to have some milk and decided to make this. Wonder if this recipe work with soy milk too?
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Denzelmum, I think it would work fine but the taste would be a little different. If you are used to drinking soy then i don't think this will be a problem.
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Thanks Chookie, will experiment with soy milk.
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I made this on a very cold day and it took 5 hours between mixing it up and popping it in the oven, and I think that it could have had longer on the first rise. The loaf wasn't very high as a consequence, but it tastes lovely. I was able to cut it very thinly, and it made lovely toasted sandwiches for lunch.
(http://img.tapatalk.com/d/14/07/09/udusegub.jpg)
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Lovely loaf ES, I'd forgotten I've even done this one before :-))
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Great loaf ES. 8)
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ES, looks lovely. so it was worth the wait?
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Great loaf and thanks for finding another recipe I want to try.
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I made this yesterday as a fruit loaf. I added molasses instead of honey and also dried cherries and walnuts. It is delicious. Next time I will halve the cherries.
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Your loaf looks lovely Cookie 8)
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Thanks for the post Cookie. I have just bought some dried cherries so will give this a go.
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I love fruit bread but haven't made one for years. If only I had more time at home.