Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Kimmyh on October 01, 2013, 01:37:46 pm
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This makes one very large pull apart loaf that is light and not as heavy as other recipes I have tried. The dough was easy to make and really easy to handle. The tmx did strain a little bit when kneading, but I guess that's expected with 750g of flour. I blitz 2 cloves garlic and parsley/oregano (no basil or dill in garden) on speed 7 and mixed with 200g of store bought butter speed 5 until combined. It's a lot of butter and a fair bit dripped out of the bottom of my springform pan. Definitely use a tray underneath the tin to catch the drips. I couldn't taste the garlic and would use 4 cloves next time. It's a great loaf that I will make again. I think you could use the recipe as a base for other flavours like cheese and bacon, sweet chilli, etc.
Linked - JD
(http://img.tapatalk.com/d/13/10/01/jadusyge.jpg)(http://img.tapatalk.com/d/13/10/01/epu8eba4.jpg)
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yum kimmy I have that one marked to try will put it at the top of my list ;D
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Thanks for the review KimmyH. Any chance someone can share the recipe with me as I'd like to give it a whirl at some stage, with the recommendations.
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Recipe sent to you Tasty. :)
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Thanks for the review kimmy. I might make that if I get a chance today to go with dinner tonight.
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You inspired me kimmy, I was planning on making garlic butter to put on a bought french stick but decided to make this instead. I made the garlic butter using bought butter, garlic (about 5 small cloves), parsley, oregano and thyme, scrapped what I could out of the TMX bowl and then without washing made the bread dough. Once it had risen, I only spread with about 3/4 of the butter as it just seemed way too much butter, into the tin and into the fridge to cook tonight to go with the beef macaroni bake - dinner all prepared and cleaned up before starting work. I've had a very busy morning, but it's amazing what you can do when you set your mind to it.
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That looks really tasty Kimmy.
CC could I be a BIG pest and ask for the recipe too please?
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All sent Cookie :-*
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Wow this looks great :)
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Marked in my book to-do too, thanx for the review Kimmy. :)
I usually use the garlic and herb dip for my garlic bread so will be an interesting comparison. ;)
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I agree wonder, seems way too much butter. Interesting to see how it goes after being in the fridge. I never thought to do that and cook it fresh. Great idea.
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My loaf continued to grow in the fridge so ended up almost in the whoops thread! I'm not sure how to keep it from rising, I put it straight in the fridge after putting into the tin and it seemed to just keep getting bigger. Still tasted great although I think it could have done with more of the butter. I've frozen the leftovers so will see how they go warmed from frozen. It makes a very big loaf and next time I think I might halve the recipe. The dough is a lovely dough to work with so will most likely make it again.
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I made this yesterday, very easy to make. The herbs I used were basil, sage & oregano, 4 garlic & some pink himalayan salt. I folded as per scrolls. I too had a lot of leekage and was worried there would be none left. It fitted into my spring form tin & rose very high when cooking.
This was enjoyed by everyone, light but very filling. Will make again.
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I always halve this recipe and do a second rise in the tin. I use a 20cm cake tin and it's plenty of bread for a family of 6 or more.
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Thanks Kimmyh for the hint to place a tray underneath! :). Can't wait to eat it with a big bowl of soup.
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Wow, what a beauty that is Aimee.
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It certainly looks good Aimee.
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Oh my Aimee. That looks fantastic.
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Oh yum!
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This is my recipe. It's halved and has another rise. We much prefer this to the original recipe. Herb & Garlic Pull Apart (http://www.recipecommunity.com.au/baking-savoury-recipes/herb-and-garlic-pull-apart-bread-variation/142587)
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MJ, can it be made with all spelt flour? I've never bought Kamut before but have plenty of spelt
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Yes, Wonder. I'm pretty sure spelt would be fine! I make a lot of breads and cakes with spelt.