Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on February 23, 2012, 06:27:16 am
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150ml cold water
100ml boiling water
125ml sour cream cold from the fridge (used mostly sour cream and added nat yoghurt to make up quantity).
2 tsp fine salt
2 tsp caster sugar
2 ½ tsp instant dried yeast
550g Baker’s flour
Add boiling water and cold water to TM bowl.
Add sour cream, salt, sugar and yeast.
Mix 10 secs/speed 2. Didn’t seem warm enough so I:
1 min/37C/speed 2.
Add flour then knead Interval speed/4 mins.
Leave in bowl for 1 hour.
Brush base and sides of a large bread tin with oil and line.
Lightly dust your bench with a little flour, drop dough from bowl onto bench. If there’s any remaining dough caught on blades, put bowl back on machine and quickly turn up to speed 6 for 2-3 secs to flick off the dough. Remove blades and scoop out any dough.
Pat dough out to about 2 cm thick. Roll it up tightly like a scroll and squish it seam side down into the tin. Cover tin with a clean tea towel and set aside to rise until increased in size by ½ - ¾ .
Heat oven 200C/180C fan.
Dust top of loaf with flour and bake about 45 mins.
Remove and allow to cool.
Love this as a toasting bread.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_0890.jpg)
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;D thats better ;D
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Thank you, JulieO. Was going to ask what I could do with some out of date sour cream and cottage cheese and thanks to you and Dan it made a nice-tasting loaf very quickly.
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Thanks Julie. ;D
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So good to see these back!! Thank you! :-* :-*
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Thanks Julie :-*
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This is a beautiful loaf that I make often
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We love this one too. Thanks JulieO.
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Julie, made this today. It is a lovely loaf with a nice soft crust and fine crumb. Thanks for your adaption.
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Must try this. Sounds really good. And looks like a perfect loaf. Thanks JulieO.
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What size tin did you use JulieO? I have 2 bread tins, one is I guess a normal loaf size and the other one is quiet huge. Also at what stage do you put your loaf in the oven? When it reaches the top of the tin or when it's above the top of the tin? I never quiet know when I have let it rise enough before cooking.
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Dede, the measurements of the tin I used (base measurement) is: 10.5cm High x 10cm Wide x 25cm Long
Oops forgot. Yes once the dough had reached the top of the tin, then I put it in the oven. ;D
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Thanks Julie I received Dan Leppard's Short and Sweet book as a gift, thank you for this conversion - I have only used it a couple of time since Xmas - school is manic this year!!!!! (http://www.messengerfreak.com/emoticons/girls/PuccaRun.gif)
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Julie, DH loves this loaf toasted. I cut it in 1/2 and warp in foil and freeze 1/2. Thanks for the adaption.
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Only two of us so I made this into two smaller loaves. Big mistake! We ate nearly all of one loaf with butter and jam just to "taste" it. I did freeze the other loaf and will enjoy it I am sure.
thank you for this recipe (and the extra inches on the waistline).
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LOL I know the feeling. Since I've had the TMX what little waistline I had has disappeared.
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This bread turned out perfectly - my best one yet. It has a lovely fine crumb and my DD commented it looked just like a bought loaf. Thanks for the adaption.
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Thanks for this JulieO, I have some sour cream in the fridge so will give this one a go tomorrow as I need to bake some more bread.
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Thanks Julie.
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Julie, do you put your bread in a hot or cold oven? I've done both and haven't noticed a huge difference.
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Hi Megan. I used a preheated oven. :)
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DH has requested sour dough rolls!?!? i mean I ask you, since having the TM my family has got demanding with food especially bread. 18 months ago they were happy with sliced bread & the occasional loaf from the bakery. Now....[url]]][url] (http://[url=http://)[/url]
Anyone have an idea how long his dough woukd take to cook as rolls?
Thanks
H :)
15 mins in my oven, here they are
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Used this recipe to mak 6 rolls and I think about 10 savoury scroll pulls parts Used proscuitto, sundried tomato, cheese and bit of tomato pizza sauce on scrolls and they were divine. The soft crumb makes them particularly nice for scrolls.
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Made this as a loaf today, yum, can't wait to cut into it
H :)
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H, beautiful loaf. Love this recipe.
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Great looking loaf Hally. :D
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Thank you chookie & Julie O
Tastes great, DH now says this is the bread to date, LOL as if he can remeber each loaf or roll, but yes lovely. It rose really high in the oven
H :)
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Lol, my DH is the same. It's really nice toasted too. ;D
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Such a great recipe. I completely messed up my timings and with a very warm kitchen over proved at both stages but still great loaf. It is very forgiving.
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At least it worked out in the end Bickie. ;D
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Made this today . . much to everyone's delight!! Made two loaves as I only had the smaller tins - to quote DS . . "this is awesome! Man! this is good . .!" . . . no higher praise!! :D
Thanks, JulieO, for the posting and conversion! This one is in the family vault!! ;D
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That's excellent news goldfish. :D
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JulieO, made this again and we really love it. Nice fresh and toasted. Lovely fine texture. Thanks again.
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Thanks Chookie :-*
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This recipe has been in my 'to do' pile for a while and today I made it. Looks good but is too hot to cut just yet.
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you will love JD its DH and DD fav
did u use bread improve, this is the only loaf i dont use it and the sourdough one
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No I didn't use bread improver Uni, just followed Julie's recipe to a T and we have just had a slice with butter and vegemite. Beautiful loaf, very happy with it.
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I made another loaf of this today - won't bother posting a picture as it looks exactly the same as the last one I posted. :D
A perfect loaf, love it.
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It is an amazing loaf, Judy! It's a firm favourite here and one I make often!
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An old favourite here too.
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Making this now with 20g fresh yeast and 50% white and 50% coarse brown bread flour.
Will photo later.
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Here it is my 50/50 loaf!
(http://i1255.photobucket.com/albums/hh621/Droverjess/55fd0fd8ec4e56b925a3aaccac7f2ce0.jpg)
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Nice looking loaf DJ :)
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What shaped tin did you bake that in DJ?
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A farmhouse 2lb tin.
Not quite big enough!!!
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My DH would love all those crusts. It looks really good.
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Thanks cookie.
It made good toast for lunch.
I sliced and froze the loaf as when DH not here it lasts ages and sometimes goes mouldy before I've eaten it.
Will try to make another before he comes home, have got wee bit sour cream but also Greek yogurt, expect that works too?
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Have some leftover sour cream in the fridge. First rise now..
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Yes DJ. I tend to swap sour cream and Greek yoghurt a lot.
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We love this... the second one I mixed tiny last bit of sour cream and greek yoghurt, also added chia seed. Lovely bread!
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Ok making again tomorrow morning as DH coming home tomorrow night.
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Making this now, using different tin!
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Here it is
Very yummy
(http://i1255.photobucket.com/albums/hh621/Droverjess/633095b5d3043a7009b7ef132727ea9a.jpg)
One of those expanding tins, brought back from NZ in 1982!!!!!
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Never heard of an expanding tin but it sounds like a handy one DJ - enough bread there for a few days. Is that just one batch of the recipe?
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Yes Judy, one batch, cut in half and frozen some.
I got expanding tins in loaf, tray bake and brownie sizes, posted them home from NZ in 1982 and used ever since.
I've got one this size, I use it for brownies. And cakes
http://www.choice.co.nz/View.aspx?Product=779
Here's a pic before proving and baking
(http://i1255.photobucket.com/albums/hh621/Droverjess/dac53b404325235c000e76189afbb9dd.jpg)
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Wow, you've done so well, great looking loaves. :D
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I'm inspired DJ. I'll make one of these today. We have plenty bread at the moment but it will keep in the freezer.
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I made this the other day, have only tried it as toast and it's very nice. A big bonus is it seems to slice a lot easier than other loaves I make.
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This is DH's current favourite bread. ;D
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What a great idea for a tin. You'd only need one.
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I love the idea of the expanding tins... Have contacted the people at the site DJ suggested... :) thanks DJ!
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I now have 6 different bread tins, 2 with lids.
I made this a while ago and it is on its second rise. I put 50g rye flour and 50g wholemeal. It will be nice to have a change to our usual bread.
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Got a double batch on first rise now.
Made in 2 *: jugs then kneaded together and put in bowl for first rise.
Used up old creme fraiche and yog from fridge.
Have greased 4 tins, going to try make smaller ones as will be better as just two of us. See whether 3 or 4 loaves work.
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Here are the pics
Double quantity after first rise.
(http://i1255.photobucket.com/albums/hh621/Droverjess/baf384fb690a28d41fd2cc3195b19da4.jpg)
After second rise in tins
(http://i1255.photobucket.com/albums/hh621/Droverjess/99f61e32f9438fd1d927fd914dc41aae.jpg)
Baked
(http://i1255.photobucket.com/albums/hh621/Droverjess/2a89b63898ebafc6bc44de0e113e37ab.jpg)
Lovely bread
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Lovely bread DJ 8)
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I can almost smell that bread DJ - looks fantastic (http://freesmileyface.net/smiley/food/eating-bread-09.gif) (http://freesmileyface.net)
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Thank you, it is good.
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Cute loaves, perfect for 2 people DJ.
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Awesome DJ.
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looks great DJ, we also love this loaf. have you tried JulieO's cobb loaf ? love it ;D
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Ooh yes agree with Uni the Cobb loaf is great too!
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Great loaf DJ.
So girls, I need to try this one and the Cobb loaf. Right
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Correctamoondo
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Off to look at Cobb loaf
DH very happy with this one, no longer buys bread ;D
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DH very happy with this one, no longer buys bread ;D
Good heavens!! I should think not!! ;D ;D ;D
(I'd be careful if I were you, DJ . . . your DH might get the idea to start up a bakery!!! ;))
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No GF no worries am safe there... LOL
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Great looking loaves DJ. :D
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Have this on the rise atm. Its great being able to make bread on holidays.
:)
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Sure is Hally. It beats the other horrid stuff you pay a fortune for.
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Making this again just with yogurt, on first rise now.
Edited.
Three more good loaves for this week. Sorry no pic this time.
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Thanks for a fab recipe! It was my best loaf ever- even with my rubbish oven!
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Sure is Hally. It beats the other horrid stuff you pay a fortune for.
Sure does cookie, it didnt rise as much as normal as I didnt have a bread tin, so it was wider, but lovely bread, we used 1/2 the loaf with our friends with evvo & balsamic vinegar. :)
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Another double batch on the go.
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Here they are
(http://i1255.photobucket.com/albums/hh621/Droverjess/7d093cffc24896225e64c9f9f5eb6ef3.jpg)
Made with 20g fresh yeast, 15 g ground oats, left from my breakfast, 150 g stoneground wholemeal and remainder strong organic unbleached white per mix.
Double quantity, made with two bowls.
3 in freezer already. Light as feathers.
NO bread improver used.
Think I must buy a bigger loaf tin for one batch loaves.
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They look good DJ, just a nice size for 2 people.
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Sure are JD.
Keep fresher that way.
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Great looking bread DJ.
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Thanks cookie, just made toast for DH breakfast.
Lovely soft tender loaves.
A keeper for sure.
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Thought I'd make this today to use up some sour cream. Happy with how it turned out but think I should've left it to rise longer the second time round. Will definitely try again. Thanks for converting this Julie
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I do make it with a few DJ tweaks.
3 mins knead, 15 mins rest then ADD the sugar and salt, then 3 mins knead and rise as per recipe.
It has a big rise both in first rise and proving.
Proving is 2.5 times original size and still some oven spring.
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A single batch today, two loaves.
Always fab. So soft and light with the fresh yeast.
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Woohoo I am really pleased with a version of this made today.
I soaked 30g wheatgerm and 30 g linseeds in 200mls cold water for a min of 4 hours.
I then followed the recipe using only 50ml boiling water and the water and grains from the soaking. I did warm this to 37 with the 20 g fresh yeast,
I used 500 g strong plain flour ( white) not 550 because of wh/g and linseed.
And less than a 1/4 teaspoon vit c powder to counteract the effects of the wheatgerm on the gluten. I have been reading up about this, and yesterday's buttermilk loaf was i think a casualty of this chemical reaction. So today I used less wheatgerm and soaked it and added vit c.
Here is after first rise and then after baking. It tastes yummy and has wheatgerm goodness in it. It is also very light.
(http://i1255.photobucket.com/albums/hh621/Droverjess/7b741e6abef937e834f1aa071a951270.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/62987f96a5a3eccb89b3882571ca7402.jpg)
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This bread looks fabulous DJ!!!
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Thanks. It is we've just had a second piece...
So tender and tasty.
(http://i1255.photobucket.com/albums/hh621/Droverjess/13ed70b85fff2b70e854b0c9ded62407.jpg)
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This is one of our favourite loaves, too . . . but I'd like to try what you've done here . . .
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I'm not a great fan of seeded breads but this is one loaf I could enjoy DJ. Your experimenting is paying off.
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DJ you are quite the baker. This looks very light and tasty.
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Thanks I like baking for sure, but Chookie is THE BAKER ;D
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Making this again.
Edit Some hours later still proofing, maybe I over flattened when shaping.
It did have a long first rise as we went for a good walk and then my friend came on her bike passed us and of course I had to tryout the bike so we were later than planned getting home.
Out of oven now and wrapped in tea towel overnight. Hope ok for breakfast and picnic tomorrow. Not as tall as usual. Ah well can't win em all.
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Two successful loaves with wheatgerm and linseeds.
Remembered the vit c, didn't over shape and knock too much air out after first rise.
A happy baker ;D
Here is a pic of the soaked grains before mixing the bread. All my amendments are listed above.
(http://i1255.photobucket.com/albums/hh621/Droverjess/b81d6358eecbfdc826ac4a7c5a3eb8ea.jpg)
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DJ, I haven't read the full thread. Do you soak your grains in Vit C powder and a little water?
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DJ, this looks terrific. You have a real success here. It is interesting how some recipes with take added grain, while others won't. I tried adding some, probably too much, to Cookies Vienna loaf, and it didn't like it at all. Congratulations. A real bread tragic.
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Thanks Chookie for adding me to the bread tragic club, am a happy bunny! ;D It means a lot to join this special club.
Just soaked wheatgerm and linseeds in either 200g cold or boiling water for while before making.
Add remaining 50g water plus sour cream etc.
Scant 1/4 tsp vit c powder in with 500 g flour
Copied previous for you MJ
.Woohoo I am really pleased with a version of this made today.
I soaked 30g wheatgerm and 30 g linseeds in 200mls cold water for a min of 4 hours.
I then followed the recipe using only 50ml boiling water and the water and grains from the soaking. I did warm this to 37 with the 20 g fresh yeast,
I used 500 g strong plain flour ( white) not 550 because of wh/g and linseed.
And less than a 1/4 teaspoon vit c powder to counteract the effects of the wheatgerm on the gluten. I have been reading up about this, and yesterday's buttermilk loaf was i think a casualty of this chemical reaction. So today I used less wheatgerm and soaked it and added vit c.
Here is after first rise and then after baking. It tastes yummy and has wheatgerm goodness in it. It is also very light.
(http://i1255.photobucket.com/albums/hh621/Droverjess/7b741e6abef937e834f1aa071a951270.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/62987f96a5a3eccb89b3882571ca7402.jpg)
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This has to be one of the best breads around . . it doesn't last long around here . . . ;D
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Yes we love this one :)
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This has to be one of the best breads around . . it doesn't last long around here . . . ;D
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Did another excellent variation of this today.
Sunflower and honey.
Soaked 80g sunflower seeds and 20 g wheatgerm in 150g boiling water.
After an hour soaking ( could be less, or even overnight) added to *: with sour cream, 100g tepid water, 25 g fresh yeast, mixed on reverse to 37'.
Added 510 g strong bread flour ( white) . Kneaded etc etc
Used 2 tsp honey instead of sugar.
The kneading broke up the seeds in the bread. It was very good.
Added a few more seeds on top of loaf.
Rose and proved normally, baked in 2 lb tin.
Sorry no pics.
DH said yum.
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Well done DJ.
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Sounds great DJ... Hope all is good with you... :)
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Thanks GF, we may be getting there at last... Not saying much just in case. ;)
Today's loaf made with yogurt, sesame, poppy, pumpkin and sunflower seeds, and 1 d wheatgerm. Malt extract instead of sugar.
(http://i1255.photobucket.com/albums/hh621/Droverjess/b2537a6e516b4a1e772b2ae5120e26f6.jpg)
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lovely looking loaf dj, good luck everything;D
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Great bread DJ. I have my fingers crossed for you all.
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No pics but anther two small loaves today:
20g wheatgerm, 30g linseed, and 50g sunflower seeds all soaked in boiling water till warmly.
This recipe with 510 white flour. Excellent.
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On my first prove with the original. I could pretend it is to use up the sour cream, but if it counts I used up some Greek yogurt...
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Why does my dough always seem so sticky?
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When mine has been a bit sticky I just keep sprinkling it with a little flour ... :)
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didnt have any sour cream so i used greek yogurt
these are the best rolls ever
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Uni, these look great. I'm inspired to make some. Looking forward to catching up on Sunday.
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3 more sleeps ;D
i hope you are not over doing it ,have plenty of rest and pls let us know if you need anything we can pick up on the way there
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I saw your other posting for the rolls Uni and it went through my mind about using yoghurt. Thanks, you've answered my question. Great looking rolls.
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3 more sleeps ;D
i hope you are not over doing it ,have plenty of rest and pls let us know if you need anything we can pick up on the way there
Thanks Uni. Ral is a great help. I am 1/2 way through making this as a loaf. See you soon.
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I had leftover sour cream after making TAT's Melt and Mix Honey cake (http://www.forumthermomix.com/index.php?topic=13986.0) so made this loaf today ;D My DH is in for a treat as I normally make brown bread but he loves white bread. :D
(http://i950.photobucket.com/albums/ad348/Cornish_cream/438864f91bfb1ac0106759b96d41ba8d.jpg)
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Wow that's a great loaf CC.
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Beautiful looking bread CC.
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Thanks girls. :-*
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I'm with DH too CC, white is my favourite. Looks a super loaf.
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Thanks Judy :-* DH has just eaten an enormous sandwich. :D :D
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Lovely loaf, way to go CC!
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Looks terrific, CC! This is one of my favourite bread recipes, too!!! :)
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I've got a heap of sour cream leftover so will have to give this a go on the weekend.
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I often cheat and throw in 50-70 g of spelt wholemeal flour. The bread still looks quite white but I'm sure must be a little healthier.
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Thanks girls ;D
I often cheat and throw in 50-70 g of spelt wholemeal flour. The bread still looks quite white but I'm sure must be a little healthier.
I might try that next time Cookie ;) DH will never know :D :D
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Made for a party.
3 batches, one white flour with poppy seeds on top, half wholemeal with pumpkin seeds on top, and my linseed and wheatgerm ones with linseeds and wheatgerm on top.
Mix of sour cream and ancient yogurt!
(http://i1255.photobucket.com/albums/hh621/Droverjess/58950bca5895c3533d61d109722e4e9e.jpg)q
(http://i1255.photobucket.com/albums/hh621/Droverjess/8c59b06510a77e42aeb967f73da07c67.jpg)
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I love how you've mixed them all up like that DJ, wonderful picture and result.
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These look and sound wonderful DJ.. Very creative!! I'm sure they were a real hit at the party!!
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These look and sound wonderful DJ.. Very creative!! I'm sure they were a real hit at the party!!
I'm sure everyone loved them.
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Delicious looking bread DJ 8)
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well done DJ, wonderful looking rolls
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Fabulous DJ. Love how you've made this recipe your own. :D
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Thanks very much, funny thing is today we had no bread to eat and had to go shopping. ..... Should have brought some home.
Did a BIG shop and starting to restock my pantry after six months of no baking. LOL.
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You are ready to go now DJ.
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Made this again today.
Lovely loaf, lovely bread.
For newbies on here, do try this it's great and very easy.
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I made this the other day and it is delicious. I could not believe how simple it is to make. I'll be making this again.
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It's one of my favourite breads ;D
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DJ, those rolls look delicious.
Julie did a great job converting this recipe. One of the Best.
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You are such a sweetheart Chookie! :-*
Elsie, so glad you liked it. :D
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This is one of my favourite bread recipes .So today I used oats and bran flour + a little stoneground wholewheat four+ strong white flour.Also used up the Creme Fraiche in the fridge.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/c39821818df29a22fa34314f811e2006.jpg)
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It looks lovely CC.
I want to make this soon :)
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Thanks Sue :-*
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Lovely loaf CC
one of my favourite bread recipes too
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Your bread looks perfect CC.
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It looks perfect CC.
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Thanks girls. :-*
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Great loaf of bread CC, must make this soon
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Perfect CC a fav of mine too ;D
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Thanks Marie and DJ :-*
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Looks amazing Cornish. :D
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Wow great loaf cc.
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I haven't baked a loaf of bread for so long but with some sour cream in the fridge this loaf came to mind. It's a great recipe.
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The cook has to have the crust
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A great loaf Judy.DH always has the crust here ;D
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He'd have a fight on his hands if I was there Denise, maybe we'd end up with 1 end each LOL. I actually managed to cut and freeze most of the loaf in decent slices this time - that was such a feat for me.
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Beautiful loaf of bread Judy.
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Thanks MEP.
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Looks really nice Judy, does it have a nice sour taste?
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At the moment I have no taste buds due to a throat/chest infection thermilover so I can't answer your question honestly.
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Poor you Judy.
From memory it doesn't Thermilover.
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Oh sorry Judy, hope you get well soon!! Take care..
Thanks Cookie for letting me know ☺
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Thanks thermilover, I do feel as if I'm improving now.
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Judy, loaf looks yummy. Hope you are feeling better.