Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: isi on January 12, 2010, 06:17:22 pm
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Hello everyone :)
As Promised here is a recipe for bread that can usually be find in any bakery here in Portugal!
Since it is note easy for you coming here just to buy the bread I put the recipe:
As Vivacity suggest ;) at another recipe I put here I decided Call them:
Isi's easy Portuguese Rolls
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0001-7.jpg)
500 grams flour, 550
20-25 gram fresh yeast
300ml lukewarm water
2 teaspoons sea salt
1 tablespoon honey
Everything in the clean TMX - 5 minutes / ::
Now the dough should rest 45 minutes inside the TMX - then again - 1 minute / ::!
Remove the dough - it should fall out easily with no residue!
After taking 95 grams of dough and press round / flat!
Now roll up with a firm hand and with the seam down on the Baking tray
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0023-2.jpg)
Now let the dough rest about 20 minutes.
Then make cuts with a sharp knife, and paint them with a mix of water and olive oil
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0025-1.jpg)
Preheat the oven to 210 º. When the oven is hot, the rolls are covered with flour!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0027-4.jpg)
Bake the rolls 20 to 25 minutes at 200 º degrees. Don't forget to put a a cup or something with water in side the oven!!!!!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0029-2.jpg)
They are very crunchy after baking and the next day still pretty soft!
Best regards
Isabel
PS: If you need a lot - make equal twice the amount - the TM makes it with no problem ;)
EASYER THEN THIS IMPOSSIBLE :D
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What a lovely recipe. Thank you. Obrigada e beijinhos
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Thanks again Isi.
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Thanks Isi, they look wonderful.
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Well I had to try this as soon as I saw it, but made it into one loaf. It is the best loaf I have ever made. It has such a crunchy crust exactly what I've looking for for ages and I like the hint of honey in that crust. My only mistake if you can call it that, is that I cut the slits too deep, doesn't really matter though, as I like how it looked.
If anyone is interested this is what I did,
I used baker's flour, 2 tsp instant dried yeast and I combined the honey and warm water together. After the kneading and resting etc I put my silicone baking mat on a tray and allowed the dough to fall out of the bowl cleanly onto it and shaped it into an oval and rolled it out a little then rolled into a curl like isi says to do for the rolls. I then put an upturned plastic container big enough over the loaf and put aside for it's 20 minute rise.
I turned on the oven to 210, put a baking pan containing boiling water on the floor of the oven and after cutting the slits and brushing, I covered again with the upturned container and left until oven had come up to temp. Dusted the top of loaf with flour, and put into oven and immediately turned down to 200. Baked for 30 mins, then removed loaf from tray and put back in directly on rack for 3 mins.
Couldn't wait for it to cool down and I was very patient waiting about half an hour. It was still slightly warm when I sliced and made ham and cheese sandwiches for me and my son. He said it was the nicest bread he's had!
I'm so thrilled with this isi and again so quick and easy, I could imagine it would make lovely rolls too and I will try that for sure, but this is the sort of loaf I've been after for quite a while. :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/IMG_3372.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/IMG_3376.jpg)
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Mmn, girls those pictures are mouthwatering - too bad I am stuck here at work otherwise I would have to go on a breadmaking bonanza :D Maybe if I got up extra early tomorrow ???
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Isi, another good one, also JulieO's adaption. Must have a go. I like the shape, good for filling with ham and cheese . Thanks for the photos.
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Well done isi & JulieO. I have just made a loaf of white bread from isi's other recipe and that was the best loaf I've ever done so will be interesting to try this one and see how they compare. No matter what, I am a happy little chappy at the moment that I finally am confident with making a loaf of bread and have been proudly showing it off to people who have popped in today.
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JD, we all have a bread genie , and once it is out of the bottle there is no stopping us , so watch out. Next time you make this loaf, when you flatten it out, spread some olives ( if you like them) and rosemary over before your roll it up. You may even like to cut the roll into thick slices, lay them overlapping slightly in a baking tray and sprinkle with cheese. (like in Bakers Delight). Once you have a good recipe the possibilites are endless. Go for it. (and freeze the results). ;D ;D ;D
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lucky I checked this before proceeding further - as per chookies suggestion, I have rolled in the olives and rosemary, and am now waiting for the dough to rise again before popping in the oven....I can't wait ;D ;D ;D (...ok, back to work in the meantime - and try and stay off this forum)
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Chookie's suggestion sounds really nice, something I wouldn't have thought of. CreamPuff please let us know how it turns out. :)
I haven't tried the 'other' one yet Judy, but I will. How much flour did you use or is it the same as for the rolls? I guess I should just re-read that thread. :-))
I too am really happy, I feel like I've finally found a bread recipe that works for me, and it's so easy. ;D
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ok, back to work in the meantime - and try and stay off this forum)
It's hard when you're excited! :D
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I was going to try and resist making this bread, but after all those lovely comments and the great photos I have to do it.
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with such yummy recipes, resistance is futile!
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Great work again Isi - how easy could it be ?? THANK YOU :-* :-* :-* :-* :-*
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I haven't tried the 'other' one yet Judy, but I will. How much flour did you use or is it the same as for the rolls? I guess I should just re-read that thread. :-))
I used 750g white flour JulieO (just followed what Chookie did) Don't ask me why it needed more flour :P :P :P
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JD, we all have a bread genie , and once it is out of the bottle there is no stopping us , so watch out. Next time you make this loaf, when you flatten it out, spread some olives ( if you like them) and rosemary over before your roll it up. You may even like to cut the roll into thick slices, lay them overlapping slightly in a baking tray and sprinkle with cheese. (like in Bakers Delight). Once you have a good recipe the possibilites are endless. Go for it. (and freeze the results). ;D ;D ;D
I'm not into olives Chookie maybe sundried tomatoes instead?) but the cheese one sounds nice. Guess we will be hearing lots of alternatives now to make with this very popular recipe and some photos too I hope to inspire us onto bigger things. I still intend to try your recipes too Chookie. :-*
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JD, you need the extra white flour to compensate for not putting in the grains.
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Thanks Judy and Chookie. ;D
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Im going to be looking way to short for my width if I keep reading these threads ;)
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Thanks for the explanation Chookie, nice to know why we do things.
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Followed JulieO's method when I made this today & WOW! This is the 1st bead from the TMX that is anywhere near what I was looking for. I am not a good bread maker as loaves usually turn out heavy & stodgy but this was great. Santa brought me a camera but I haven't worked out how to do photos yet. Thanks Isi & JulioO
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Thank you isi! I'll be trying this one too - maybe with JulieO's adaptation.
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I am making this as I write. One trick I read about today and it came in good time was the following: when wanting a tablespoon of honey, place the spoon in boiling water and then in the honey glass and this will mke the honey "fall off" the spoon. I want to do both a long bread loaf and smaller rolls.
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Another honey tip is to heat the honey for a short while in the microwave and it makes it very liquid.
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Another trick with honey in my normal bread with oil, is to measure the oil first and then the honey. The oil makes the honey slip off the spoon.
Made these rolls for the guys lunches today. They look fab. I added my usual bread improver and 1 tbsp milk powder.
I have just got a book from amazon.com called 'Ratio'. It gives the standard ratios for everything you cook. The one for bread is 5 parts flour to 3 parts water, so this recipe of isi's has the right ratio!
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isi, I made these rolls today, they are wonderful the way they pop up in the oven. I had almost forgotten how rewarding making white bread is...( I have been putting too much effort into making a good sour dough loaf. ) I think I might try leaving it in the TMX to rise for the 18 hours !
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Another trick with honey in my normal bread with oil, is to measure the oil first and then the honey. The oil makes the honey slip off the spoon.
Thats a good tip as well. Thanks MeganJane
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The bread worked out really well! Everybody loved it and this morning we had it toasted!!! My son said it was much nicer than the (sourdough) purchased bread! And so quick to make!
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Had friends to tea tonight and made your Portuguese rolls. They were delighted as they are just like the rolls they used to have in South Africa, these were also Portuguese.
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I am very glad you enjoyed this recipe! :) :) :)
Here at home it is much appreciated and I often do it!
One of these days I'll do the version version certainly! ;)
Thank you everyone :-* :-* :-* :-* :-*
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I have just taken this as a loaf out of the oven. It is enormous and now I can't wait until lunch so that I can have some. I sort of followed both Isi's and Julie's instructions. I found my dough was a bit moist and stuck to the bowl a bit but that is a minor problem. I slashed the top, but it was rather irregular.
I made it with fresh yeast that a very kind VHJ dropped in to me yesterday. :-* I mixed the fresh yeast with the water and honey and added it to the flour. Next time I make this I may try putting it into bread tins to cook.
I'll now attempt to insert a photo!
(http://i255.photobucket.com/albums/hh142/birdsam/P1000486.jpg)
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Yum Cookie1. What time is lunch? ;D ;D ;D ;D
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What can I say - the picture speaks for itself. Well done Cookie.
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Well I've had my lunch and it is really nice. Will definitely be making it again. DH is out having coffee with the boys so it will be interesting to see if he likes it when he gets home.
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Well Isi today I made this into a freeform loaf and I am very happy!!!
Thank-you so much for sharing this with us.
Trudy
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Looks great Cookie! :D
I made this again today and I also added bread improver as MJ suggested (2 tsp) and it was even nicer today. My shape went a little haywire, but it looked so good on the table, really rustic. Was still slightly warm when I sliced it. Really crunchy outer and lovely and soft crumb. This has got to be my favourite and so easy to make. Went really nice with isi's prawn soup. Thanks again isi. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/IMG_3399.jpg)
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With all this beautiful Pictures I am now going to my kitchen and make this bread for us too - a big one like yours..........
Beautiful!
Thank you so much everyone :)
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I have read with interest, (and looked with envy ), at the photos for isi's Portuguese Rolls. It seems that there is some difficulty when turning the rolls into a loaf. I agree that a bread tin might help control this rather energetic dough. The other thing that might help would be to plait the bread. I will try this tomorrow, will let you know how it goes.
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I put mine in my regular tin. Wish I'd taken a photo, it looked beautiful!
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I sliced what was left this morning to make toast and it was really nice toasted too, again the nicest so far, (I think the improver really helped), which got me thinking about trying it in a loaf tin too for when wanting to make sandwiches. I still like the free form shape for serving with soups, stews etc. Am making hungarian goulash for tea so will be making the free form version again today. :D
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I plan to get some bread improver and use in this recipe as MJ and others have suggested. I'll make it in 1 or 2 bread tins too as DH liked it and he likes his toast square????????
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I did make a plait out of "isi's Portuguse roll" recipe. It was successful . I took photos so will try and post them soon. For those interested, it is pretty spectacular and would make a good center piece for the table when entertaining. I deliberately plaited it so that there were 8 'bumps"---- which is the number of rolls created in the original recipe.
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Bring on those photos Chookie. How much fun is everyone having with these recipes from isi ;) ;)
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Very clever Chookie-wow eight bumps. I'll look forward to the photos.
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I mixed up this dough yesterday and made two small round loaves. I picked up my granddaughter from the school bus and as usual she was hungry! I buttered two slices for her and she declared that this bread was too good! It really is astonishingly good so thank you again, Isi.
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Hello
I'm glad you enjoyed from your results and I am pleased that the changes have done to adjust everything to your own taste!
Congratulations to all the fantastic bakers. ;) ;) ;)
isi
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Hi Isi, I have made this several times now as a loaf and we love it. Thanks so much.
Trudy
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I am the one who thank you - I am glad you like it :)
Thank you very much ;)
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I tried the exact recipe in a plait today - it has already been devoured by friends.
(http://i866.photobucket.com/albums/ab229/katesjoy/P1200004.jpg?t=1264059681)
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Looks wonderful Katesjoy. :)
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Lovely bread and photo. It is so nice to see photos.
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That plait looks wonderful katesjoy. I guess it would work with any of isi's recipes? Bet you were so proud of your efforts.
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Good work katesjoy - looks great
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Another fantastic idea! ;)
Congratulations looks wonderful! As has already been eaten is a sign that should be as good as it looks :D :D :D
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Even better than it looks. Thanks again Isi for a wonderful recipe.
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I finally made these today. They are just lovely - thanks Isi!!!
I can't decide now whether to bake them occasionally as special "white bread" treats or to try making them with a component of milled grain as an everyday bread. Oh the dilemma!!! :)
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Wow - looks as if isi's hit a winner here! Well done to isi and all!
Reading the posts regarding a "bakers delight" type pull apart reminded me of a recipe I had years ago which I'd come up with myself for a tomoto and cheese pull apart. Basically followed similar steps to earlier mentioned but the tomato bit I cooked up some either tinned or fresh tomatoes with onion, garlic and some herbs (mixed, basil, oregano, parsely - your pick) and reduced it a bit so it thickened slightly. Then spread that over the flattened dough and sprinkled with cheese, rolled it up, sliced it and overlapped it on a tray and sprinkled with more cheese....
Ohhh I'm hungry!
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... me too. Better go home and start cooking dinner.
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As a simple recipe can be a success!!
jupiiiiiiiiiiiiiiiiiiiiiii :D :D
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l made these into mini plaits yesterday, and used them as rolls. Made 6 beautifully.
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I've just made this in a bread loaf tin and it looks really lovely. Will report back on the taste after lunch. Maybe even a photo if I can do it again.
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WooHoo Cookie, you've got the bug (taking photos). There'll be no stopping you now! :D
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Isi, made your Portuguese rolls into a big plait and covered it with poppy seeds. Very impressive. Thanks. Took a photo but haven't been able to post it yet. :-)) The little plaits sound like a good idea.
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It seems that we have all been busy making these beautiful rolls today in some form or another. We took some freshly baked rolls to the beach for a picnic today with homemade jam and butter and a flask of lemonade (homemade of course). Simple but delicious!!!
We LOVE these rolls Isi!!! :-*
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Another one!
I made these for dinner last night to have with TM vegie soup from the freezer.
Made into five decent size rolls - yummo!
I was a little worried the dough didn't seem to rise enough, but must have as turned out beautifully. I love the crunch of the crust, just perfect and how I like it.
Only problem is that our healthy dinner became less so, as of course they went perfectly with lots of butter...
I have one to have with my lunch today.
Thanks Isi. :)
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I am so happy that so many of you made and of course like this rolls!
Mini / Medium / Maxi / Loaf .... you are so inventive
That feels so Great
I Thank You
:-* :-* :-* :-* :-*
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jojo - that is our problem with homemade bread. We don't normally eat much bread, but when I make it I try to make 2 loaves - one to slice and freeze - but the first gets devoured tooooooo quickly :(
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Us too. Fresh homemade bread is so hard to resist. I went for an extra long walk this morning and may have to make it a permanent length walk with all this bread. It is so lovely.
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Hot bread and butter - the best! After we had finished the soup we had more with butter and TM raspberry jam. :)
Just had one of the rolls for lunch with TM hommus and some TM coleslaw on the side, so much healthier! It is the day for leftovers...
Jo
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ha ha cookie. If you can do it then I will have to try and post photo's too. I must admit that as soon as I see someone's photo, it makes me want to make that recipe. I will have to look and study as to what I need to do.
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CP63 I found the thing that helped me the most was buyuing a little gadget that I can put my memory stick into and put it in a USB port. Before I used to have to find the cord from the camera. I just download the ones I want to Photobucket and then copy them onto the forum. As you said if I can do it, anyone can. It's just a matter of being shown initially.
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We'll be having these rolls for lunch today. They are proving as we speak.
As for uploading pictures, if you use photobucket you can email them to your photobucket account. It's much easier than uploading all the time. Also ones your've emailed them once you then have the email address for next time in your contact list.
Looking forward to my first bread for my TM.
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That would be easier Foodiepep, unfortunately I use DD computer and don't really want to put heaps of my photos onto her computer. Perhaps when I get my netbook going I could do that!!
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I have never made bread before so pardon me if this is a really stupid question! If I want to use white flour for this recipe, should I use plain or SR flour and should I still use 500 gms?
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I have never made bread before so pardon me if this is a really stupid question! If I want to use white flour for this recipe, should I use plain or SR flour and should I still use 500 gms?
No such thing as a stupid question. Lot's of first time bread makers around here. My first ever bread was with my thermomixer.
Definitely not SR flour, as that has other ingredients in it. Best to get some bread makers flour as it has more gluten in it. You can get it at most supermarkets, and all health food shops sell it but don't always call it bread makers flour.
Just watch the supermarket varieties for additional ingredients if you're trying to avoid additives. Hope this hasn't confused you more!
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Thank you! I am off to Woolies now!
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Definitely use plain flour. Only use Self Raising flour for cookies, cakes, mufins etc
500g is correct. This recipe is actually for white flour. If you were to use wholemeal you may need to tweek the water content.
Cookie1 you should be able to upload them as an attachment straight from your SD card.
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Courton, welcome to bread making. You will find lots of help here. Some bread flour is called' bread mix'. Such as Laucke, which is excellent, however it already has salt and sugar added so either don't add these or cut down on the amount you use. Isi's recipes are very good, ( on the forum) the recipe in the EDC book needs extra time for the 1st. and second rise. Make sure that you let it rise DOUBLE. You will then end up with a very good loaf. You can cook the EDC in either a cold start oven or at 200 pre heated. Good luck.
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yum just made this bread...the crispy crust was lovely
mine didnt seem to rise as well as i had hoped it seemed a bit dense still, i did 1.5tsp of dried yeast, maybe 2tsp would better
tasted good tho
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yum just made this bread...the crispy crust was lovely
mine didnt seem to rise as well as i had hoped it seemed a bit dense still, i did 1.5tsp of dried yeast, maybe 2tsp would better
tasted good tho
My dried yeast recommends 2 tsp for 500 grams of flour so that's what I'd try.
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This needs 2 level teaspoons of dried yeast . Make sure you keep the yeast well sealed.
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I used this recipe to make 2 loaves of multi-grain bread by subbing out 250 grams of bread flour with 250 grams of multi-grain flour. I added 40 grams of pumpkins seeds. It is light and lovely!
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Great photo Sargo, they look fantastic. ;D
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Help! Pls solve this mystery for me!
I rushed off to Woolies and bought Laucke's "crusty white bread mix"... Mixed 2 tsp dried yeast, honey and 300ml warm water and added to 500 gm flour in TMX... result, a bit doughy and dense. In fact, there were bits stuck on TMX and were not exactly easy to come off my hands when I was rolling them... the bread was ok but not fabulous.
Is the problem the fact that I used "bread mix"?
Also, Isi, whenever you mention flour do you always mean plain flour (eg cinnamon cookies)?
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I think generally you use bakers flour/strong flour (Wallaby is a good Supermaket brand) and yeast for breads. For cakes and cookies that require raising you use plain flour and baking powder (and sometimes baking soda) or self raising flour. I would avoid premixes for bread making, but only because they usually contain nasty preservatives.
I think this recipe works well if you add the water and honey (stir on speed 3 for a couple of seconds), then add the yeast (and stir again) and then add the flour and salt. Just my thoughts though. :)
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Laucke's already has some ingredients in it courton - anyways, l think chookie uses Laucke's so will probably be able to help more.
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Wallaby is only sold at Coles ( as far as I know ) It is bakers flour made by Laucke but branded Wallaby
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I found the Wallaby brand at Foodland recently - they never used to stock it though.
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I buy Wallaby bread flour at my local Woolworths. Laucke also has organic bread flour in 10kg bags, but I find the results aren't always as good as the Wallaby flour (and I can't always afford it). :)
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I have even got my local 'fruit and veg' shop at Yarraman to stock the Wallaby flour. And if you live in Toowoomba and have a ABN you can buy it direct from Cambell's the wholesalers. ;)
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I have even got my local 'fruit and veg' shop at Yarraman to stock the Wallaby flour. And if you live in Toowoomba and have a ABN you can buy it direct from Cambell's the wholesalers. ;)
Hadn't thought to try there. Do you know if the price is any good? Some things at Campbell's are more expensive than the supermarkets.
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I made this today. I formed a loaf and the crust is nice and crunchy and the bread is so soft and fluffy. The bread rose very nicely and it is DELICIOUS!!!!
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I have even got my local 'fruit and veg' shop at Yarraman to stock the Wallaby flour. And if you live in Toowoomba and have a ABN you can buy it direct from Cambell's the wholesalers. ;)
Hadn't thought to try there. Do you know if the price is any good? Some things at Campbell's are more expensive than the supermarkets.
How much is it in Supermarket? Yarraman Fruit & Veg gave it to me for $10 (5kg) the 1st time as they were over there at Campbell's but now they transport it from Campbell's it is $12 so all I can think is it must be a little cheaper than that for the fruit shop to make a little profit. :)
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Thank you all and esp achookwoman and chelsea... I am breaded out this wk but will try again next weekend.
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courton, sorry that you have had some difficulties with your bread making. Give it a rest and have another go. t here is nothing wrong with Laucke Crusty white bread mix. I have used it for years, and also use it for making sour dough bread which can be even more temperamental than yeast bread. I buy a 10k bag for $20 , this means that a loaf or 8 rolls of this recipe will cost $1 for the flour. it contains no preservatives. Some people have had difficulties with the bread not coming out of the bowl clean. I have tried putting an extra 50g of flour into the bowl with the last 1 min. knead, helps. You need to follow the recipe exactly because incorrect water will give you a sticky dough. It should not stick to your hands.
When I make isi's rolls, which should be fab., I put the flour in first, then the 2 teasp. dried yeast, give it a zap ( to mix the yeast into the flour) add the honey to the warm water and stir with a spoon the tip it into the bowl. Proceed as instructed. I hope this helps, please communicate , as this bread is very easy and very nice once you get it right
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I've just made my 3rd loaf from this recipe. In the 2nd and 3rd loaves I used 100gms of wholemeal flour and 400g of plain flour and it came out on the TM very nicely. I did find it was a bit sticky when I only used plain flour.
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I made these today - Yum!
They didn't turn out very crunchy, so I will leave them in for 25 minutes next time I make them. They are the best homemade bread I have made yet though!
Thanks for sharing your recipes Isi, I can't wait to try the others :).
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Glad you makd these rolls and of course that you like them!
Who does not get good results do not give up - patience is the science!
Tonight I will put a recipe that even for those who THINK THEY CANT BAKE BREAD will result!
Trust - ;)
:-* :-* :-* :-*
ISI
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Good on you isi, ;D ;D ;D ;D ;D ;D ;D ;D
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Can't wait ISI!!! :) :) :) :)
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Can't wait ISI!!! :) :) :) :)
Me too ;D ;D I am on a mission to get bread loaf/rolls right as mine are still a bit heavy. I went out and bought some fresh yeast today, so will try that and hope that it gets me closer to light fluffy rolls ;D. I want to invest in a good bread tin with lid from All About Bread in Perth, but can't bring myself to spend the money unless I can make a decent bread first.
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Just reading about everyone making their bread makes me want to do some more but my cutlery drawer which has all the bigger items in it (like the bread knives) is stuck fast with something caught so unless I can borrow a bread knife from Mum, there is no point making bread at the moment. We have tried everything to get it opened and I have called the company who installed it 7 years ago to see if they could offer any advice. They can't get out just yet to have a look but if we haven't succeeded in opening it by next Monday, they will come out. If and when I get this drawer open, I think I might have to cull a few items so this doesn't happen again. I think they are going to have to dismantle part of the kitchen to get to it.
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That is no good JD ??? Is it above other draws? If so have you tried taking out the draw below it and putting your hand up behind the back of the draw?
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What a pain Judy. I hope they don't have to cause too much damage to get to it. I have a tendency to overfill my drawer for big things too. I've been warned! :D
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JD, I really feel for you, this often happens to me when I also put too many things in the draw. :-)) :-)) :-)), I suppose you have tried shaking the draw really hard and for a long time ?. Don't give up on the bread, just make rolls and split them with a steak knife.(unless these are also in the draw!!!)
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Thanks Julie & Chookie, yes have tried both suggestions. The drawer, unfortunately, is the top one and when we took the second drawer out, could not get my hand up behind it. I shake it everytime I walk past it Chookie - more in frustration than hope >:( >:( No, my steak knives are in the smaller, everyday cutlery drawer so yes, rolls it must be. When I think about what else is in the stubborn drawer, it occurred to me that I very rarely use my wooden spoons these days because our clever TMX stirs itself. I have the guys here today doing the renovation of the side area of the house so I might even ask one of them to have a look at it later. My raised garden bed was delivered yesterday and can't wait to get that set up in this new area and do some planting. Laying awake from 4am worrying about the drawer.
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Sorry to hear JD -wish I could drop over and have a look for you. I know what it's like too - tooooooo many things in the drawer and then something moves !!!!!! Bugger
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That would have been nice Thermomixer, thank you. :-* :-*
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Good luck Judy, I hope you get it sorted soon. :)
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I envy you your raised garden bed. Is it one of those oval iron ones?, I believe they are fab. Mine is large and informal (another name for messy!) A friend came yesterday, I fed her TMX food and she helped me weed.
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Oh damn Judy. That happens to me with place mats that are not put in the drawer correctly. Keep giving it a big jiggle every time you walk past it, actually a big bump. So far that has been successful for me. It has taken me a couple of days but the angrier I get the more I bump and eventually when I least expect it something moves.
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.... Mine is large and informal (another name for messy!) ...
You could say - like an Edna Walling type garden ;) ;) ;) - they are always all over the place.
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Oh damn Judy. That happens to me with place mats that are not put in the drawer correctly. Keep giving it a big jiggle every time you walk past it, actually a big bump. So far that has been successful for me. It has taken me a couple of days but the angrier I get the more I bump and eventually when I least expect it something moves.
If I get really angry Cookie1, I might break the b....y drawer :D :D
Chookie - yes I bought a lovely cream one and these nice men out there working at the moment are going to bring me a load of soil enriched with mushroom compost on Thursday. Isn't it nice to find someone to do these jobs for us, work hard, never complain and at the end of it all, get paid nicely ;D ;D I hope my weeding days in 3/4 of my garden are now over with the work these guys have done lately. Then the fake lawn can go in and we will be set like a jelly.
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JD, you are one very lucky lady.!!!! :) :) :) :) :) :) :)
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I deserve it Chookie :D :D :D I can't believe I said that :-)) :-))
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Have you been drinking again JD? ;) ;D You do deserve it :-* :-* :-*
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:D :D :D :D :D I wasn't when I wrote that Thermomixer but I did have a glass of wine in my hand when I read this and it cracked me up. Can't even have a nightcap without getting caught out. Thank you for your kind words :-*
Have you been drinking again JD? ;) ;D You do deserve it :-* :-* :-*
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Yay, the drawer finally opened this morning. It was with your shaking method Cookie1 and I couldn't believe my eyes when it happened. Nice start to the day followed by a phone call to tell the kitchen company they didn't need to come out. Phew, how much did that save me? Love spending money but not on something I can't see. Thanks for your sympathy & helpful hints guys.
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Fantastic news JD ;D
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Good news JD, now I'll bet you are cleaning out that draw.!!!!! ;D ;D ;D
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Ditto - how lucky was that ?
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Drawer only has small things in it now. All large items have been transferred to a cupboard in a box - will have to get a cane basket which fits the cupboard. Learn from my mistake folks :D :D
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I have tried putting an extra 50g of flour into the bowl with the last 1 min. knead, helps. You need to follow the recipe exactly because incorrect water will give you a sticky dough. It should not stick to your hands.
When I make isi's rolls, which should be fab., I put the flour in first, then the 2 teasp. dried yeast, give it a zap ( to mix the yeast into the flour) add the honey to the warm water and stir with a spoon the tip it into the bowl. Proceed as instructed. I hope this helps, please communicate , as this bread is very easy and very nice once you get it right
Thank you chookie. Followed your advice and it was yummy! I also left in the oven for an extra 10 mins. It worked. My dh reckons it is better than than the ones I buy. Teenage Ms Contrary, of course, piped that she preferred my doughy bread from last week. lol!
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Thank you chookie. Followed your advice and it was yummy! I also left in the oven for an extra 10 mins. It worked. My dh reckons it is better than than the ones I buy. Teenage Ms Contrary, of course, piped that she preferred my doughy bread from last week. lol!
LOL - for joy, for joy ;D ;D ;D ;D
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Wow! Lots going on in this thread!
Think I will attempt these too to see if picky Miss 8 likes them.... she's my challenge with bread... sourdough or nothing. *sigh*
Look very simple and tasty... :)
Glad you got the drawer out JD... nothing more frustrating I find and it's a teenager here who seems to jam them. Mum is left to fix it then! ???
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You will have to half empty it out like I have now done Ceejay - don't want that happening again.
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Courton, so pleased with your success. From now on only success when you start to experiment. Go for it.
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You will have to half empty it out like I have now done Ceejay - don't want that happening again.
I do each time JD... then some teen comes along and puts it all back again... says he can't find anything otherwise! :-)) It's always the sushi mats that seem to be the problem here though.... :P
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We've been making this bread everyday for a week now. (sometimes 2 loaves a day).
11YO son has also made a loaf on his own.
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*ding ding DING!*
We have a winner! ;D
These are wonderful isi!!
Thankyou!! :-*
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yep, this one's a winner!
I find if my bread dough is a little sticky, I flour my hands and my bench and undo the bottom of the *: to tip it out. Use floured hands to get any bits that are stuck, put the *: back together. Turn on and turbo for a second if anything is stuck around the blade.
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Right I need to get onto making this one! ;D
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I am very happy for all those who have achieved positive results with this recipe.
Thank you so much.
:) :) :) :)isi
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Decided to try this recipe today isi (as a loaf not rolls) - that's one huge loaf of bread ??? It didn't look as good as yours JulieO but I was very happy with it.
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Today I made this bread but with fried onion (150 gram)
I must say it was delicious!
I put the onion in the 2nd knead!
Wonderful
(http://i470.photobucket.com/albums/rr64/melgaco/P1000108.jpg)
isi
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Another good idea, isi, thanks
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Oooh lovely! ;D
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Thanks for the idea of using the fried onions Isi. I had to buy some for an Indian recipe & could only get a rather large bag so have been sprinkling them over salads & anything else I thought of. Made this recipe, split the dough in 2 and made one small cob like loaf with the fried onions & 1 small plain loaf as my boys love this bread for sandwiches or toast. I can't believe how much bread I have attempted since getting the TMX ( & more to the point- since Isi inspired me)
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Very Happy Jan, where do you buy fried onions ?
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So we are not talking ordinary freshly fried onions here or caramelised onions even? Do like the sound of this one though.
Sounds like a winner VHJ and yes, isi has inspired us all with our breadmaking efforts. Lots of us needed a kick up the you know where to get us moving and in the end it was all those lovely photos that did the trick.
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I am very flattered to been the starter for some members in this area ;)!
These days it is essential to take advantage as much as possible of our abilities!
There is a supermarket nearby which sells a Mini Olive Rolls to 29 cents each - criminals :(!
With some imagination we can make a giant Olive bread almost the same value ......
Regards isi
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Very Happy Jan, where do you buy fried onions ?
I bought mine at an Indian grocer Chookie
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They sell fried onion in Ikea food Dept. ;)
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Thanks girls, for the info. on the fried onions.
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Isi, can I just say how fantastic your English is now! You have really mastered it now! Well done!
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I was only thinking that myself this morning Bron when I read another couple of postings from isi. Great going isi, you can be proud of yourself in more ways than one :-* :-*
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This really is a matter of training!
It becomes increasingly easy and interesting but of course it has influence that I can take time to analyze and correct my dialogue! ;)
Thank you so much for your sympathie :-* :-* :-* :-*
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I made this today as a loaf, as per JulieO's post, and mine didn't rise much :(
I used 2t yeast for the 500g of flour. Could it be because I rolled the dough a bit to get the right shape before putting it in the oven? I am a bread novice :-[.
ETA- even though it didn't rise as much as I expected, it tastes so good hot out of the oven :-*
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Can you check if the yeast is active Caroline?
Maybe leave it to rise a bit longer the second time otherwise.
I haven't had an issue since I've been using fresh yeast. :-\
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Thanks Isi for the fried onion alternative. A restaurant near Geelong used to have bread with fried onions as its main bread for years. They used the Indian/Thai deep fried shallots as they are cheap and easy, but JD, you could use onions you fry in a pan with a little oil to get that caramelly flavour.
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The last 3 batches of rolls I have made have been with this recipe. I have only just realised why I love them so much - they are just like the wood oven bread rolls I used to buy occasionally (only smaller). Isi, my guests all rave over these rolls & I am able to whip up a batch full of confidence that each batch will be just like the last one.
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This is the only recipe l use for rolls. Big rolls or small rolls, l still swoon over the first bite.
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Absolutely agree! No fail recipe... and absolutely delicious everytime! Keep them coming Isi! We love them. :) ;)
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Hello
I am so glad that they like this Rolls!
Here at home they are also our favorites.
:-* :-* :-*
isi
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They are the best. I love making them and we all love eating them. A real treat!!!
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jupieeeeeeeeeeeee :D :D :D :D :D
Thank you so much :-* :-* :-*
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Isi thanks for this recipe. I made a loaf of bread and the family loved it. I have not been very successful in making bread, but this one worked out exactly as your photos looked
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Thank you so much for your comment!
That makes me very happy!
:-* :-* :-* :-*
isi
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Dear Isi - I've been making this recipe in the form of bread ... since I was told about it from Gertbysea... It is such a lovely recipe and has become the only one I bake. It always makes a perfect bread and I so love the crust!
I finally had time to post about it on my blog -- with big THANKS to Isi!
(http://www.superkitchenmachine.com/wp-content/uploads/isi_bread_1.jpg)
If anyone wants to see more photos, they are here:
http://www.superkitchenmachine.com/category/thermomix-bimby-bread
Happy bread-baking everyone :)
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Love the new look of your blog Helene (and the bread too!) :-* :-*
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Nice pic Helene! :)
This recipe is now the base for 90% of the bread baked here too! ;D
Thanks again isi! :-*
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I am very proud of all the comments that I find here! :) :) :) :) :) :) :) :) :) :) :) :) :) :)
I really want everyone to know that I found this forum because of Helen's Blog.
How Life is Fantastic!
Thanks Helen
Thanks everyone :) :) :) :) :) :) :) :) :) :) :) :)
isi
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Awwww... all these warm and fuzzy feelings around the Thermomix! Good thing no one can see because I'm getting emotional over here... :'( :-))
Really, seriously, thanks to Isi and all the rest of you for "keeping the home fires burning" in this fantastic virtual kitchen we have in the forum :)
This bright little corner of cyberspace is the glow in my day, and other people's too, I'm sure of it!
Group hug anyone? :-* ;)
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I'm in for that - it's going to be a lot of people to fit into one hug :D :D :D Contributions from everybody is what makes this forum so great :-* :-*
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Isi, I have made your rolls many many times. The question I have for you is if I want to make for guests or to take to a picnic, can I prepare the first couple of steps the night before... eg can I let the dough rise in the TMX and leave it in the fridge overnight? What would you recommend?
Happy Easter by the way! I always look forward to seeing your recipes on the TMX.
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Hello Courton
Thanks for your nice comment
Regarding your question:
Maybe it's best form after kneading the dough form the rolls and place them on the Backingtray and put direct in the Fridge!
The next day heat the oven and bake!
Once I made like this:
Did all the normal proceeding BUT only let bake half the time!
Let the rolls cool and put in the refrigerator inside a plastic bag. The other day was just finish baking in pre heated oven!
Are not equal 100% but very good too!
Hope I helped you and made myself understand - lol
Regards
isi
Would love to know about your result!
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Thanks Isi! Will try the method and get back and let you know how it turns out!
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That would be like the ones you can buy partially cooked wouldn't it? I will be interested to see how you all go with this method :)
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If you cooke them fully and then freeze you can reheat in the oven and they work well. Don't think I'd only part-cook them.
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I was planning to try Isi's first option... mould them into rolls, let the beauties have a second rise and then place them in the fridge for the next morning.
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courton,
I would let them do the second rise INSIDE of the fridge!!!
regards
isi
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Am interested to see how it all went?
I would have placed the dough in a plastic bag overnight, (do it all the time) then in the morning roll out rolls, and leave them to do a second rise in oven at 50º, and then take them out, preheat oven and bake. Is what I do wrong? ??? :o :o
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Nothing you do is wrong if it works Bron ;) ;) I think Courton is just looking to have the rolls prepared as far as possible the night before & be able to just pop them into the oven to bake next morning.
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Hi
Sorry I still haven't had a chance to try it. Will try the method and let the forum know.
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Ok Bron, you have inspired me to try the 'make ahead' method. I have just kneaded the dough on the TMX. Will leave it in the fridge and let you know how I fare.
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Waiting to hear the outcome - hopefully we haven't led you up the proverbial - fingers crossed :-* :-*
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The verdict: I kneaded the dough, left it in the TMX, did a second knead, shaped into rolls and placed in fridge covered in clling wrap for 4 hours. The rolls increased in volume. Placed in oven but here's the problem - it overcooked on top (close to burnt) and undercooked doughy bottom about 15 mins into cooking time.
Obviously keeping it in the fridge means the oven temp and time needs to be adjusted - to what? Isi, can you help with this please? Am I better off leaving it at room temperature if I am going to cook in a couple of hours time?
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Courton, you can knock down the bread a third tine, if caught out and t he second rise happens too quickly.
If I want 'fresh' rolls or bread stick, I cook them when convenient ( a day ahead) ,stick them in a plastic bag when cool. When needed I heat the oven to 220, spray the rolls with water and reheat them for 10 mins. Everyone seem to think they are freshly cooked.
I often make different size rolls in the same batch. Say 6 small and 4 large. I cook them all at once on the same tray, and remove the small ones 5 mins. before the large ones.
The rolls you cooked that were doughy needed to come to room temp. before cooking.
Hope this helps
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Thank you. You are right... bringing it to room temp should have made all the difference.
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You could always put some paper foil over if they seem to be cooking too quickly, but leaving them out for a while to allow the centre of the rolls to warm would be best. Thanks Chookie :-* :-*
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I did put foil on top to slow the cooking process and it helped to a certain extent.
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I've just made these and wow - they are so divine! I think I put too much flour on though, but can live with that! This will definitely become a standard recipe in our house - easy to remember as well. Thanks Isi!
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Wow! That is the best bread I've ever cooked! Made the rolls to go with the minestrone soup I made for dinner. I only had 400g of white flour, so made up the difference with wholemeal. So yummy! Thanks Isi :D
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these rolls are fantastic and so so easy, not to mention quick..i made them last minute for the bbq on the weekend and they were a hit..was very pleased with myself as it was also the first time at making my own bread so thankyou isi :)
think next time i will try it as a whole loaf and see how it goes!
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How confident are you Frozzie, making bread rolls for the first time and for visitors too 8) 8) You certainly chose the right recipe to do so, isi's were the first lot I got right. It is a very proud moment indeed when you produce such a lovely batch of rolls and it certainly impresses guests.
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Hello my dears :)
I can not get out of the Marvel...........
I am so happy for all the so-positive results obtained with my recipe.
Oh I love this place
Thank you soooo much
isabel
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Fozzie, Isi's roll recipe also makes a very good loaf and also bread stick . I cook it for 20 mins. at 220c. take it out of tin, lay it on its side and bake for another 20 mins.
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isi i also love this forum..eveyrone is great arent they...best forum ive ever been on!!
JD - yeah probably a bit too confident sometimes but i like taking the risk and im not one for doing the same recipe a hundred times over or even a few - too many to try and i tend to be like a kid in a lollie shop when it comes to recipes and cooking (too many to try and always more more more)...i seem to have alot of luck too and i like to vary it a fair bit and love trying new recipes hence my addiction to cook books..i have a large bookshelf full already and its overflowing hihi..and have several folders of great recipes from this website...
achookwoman - thanks for the info..i was thinking of trying it as a loaf..never thought of it as a breadstick!
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These are total lushness!!!!!!!!!!!!!!!!!!! <3 <3 <3
That is all!
PS thank you so very much isi for sharing this tasty and easy recpie :)
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I thank YOU for making it!!!!
It is a pleasure! :) :) :) :)
Regards
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Thank you Isi, we made these for lunch today and they were yum yum yum. They reminded my husband of Scottish rolls that are not easy to get here. He was rapped so I've told him I'll show him how to make them and he can make them from now on. The thing is, it's easier to make these than nip down the shop for some and they are so much more yummy! Ohh and they got a big thumbs up from the kids too. Thank you.
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Would they be baps Debbiebillg ? Love baps
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Yep baps Thermomixer, made them again today for lunch. Fresh out of the oven with ham and cheese, very yummy. I love this forum !
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I made these yesterday for a party and they were fantastic! Thank you Isi for sharing. :)
I made a double batch, using 200g of whole wheat which I milled the night before and soaked with 300 mL of water. I left it to rise in the TMX but had to take the lid off and cover with a wet tea towel. Then had to push it down by hand to get it back into TMX for the 2nd knead.
Will experiment now with a larger proportion of wholemeal flour. :)
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I made these too today (rolls) first time as rolls, have usually made into a loaf and not for quite a long time. Absolutely loved them. They are so nice when completely cold and I really like the hint of honey. Thanks for bumping this thread up again, reminded me to try as rolls. :)
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I've been making the most delicious loaves of bread with this recipe (baking it for 30 min then 5 minute direct on the rack to finish the base - as suggested earlier in this thread).
I've been experimenting a bit with the wholemeal content too. I've gotten to 350 g of wholemeal flour (plus 150 g plain white) and it still tastes great. Today's loaf I made with 300 g wholemeal flour and 50 g oats (plus 150 g plain white) - both soaked overnight in the water + lemon juice - and it tasted fantastic too.
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Thank you all!!!
Its so great to see how such a simple recipe makes so many people Happy :) :) :) :)
Kind Regards to everyone
isi
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I've been experimenting a bit with the wholemeal content too. I've gotten to 350 g of wholemeal flour (plus 150 g plain white) and it still tastes great. Today's loaf I made with 300 g wholemeal flour and 50 g oats (plus 150 g plain white) - both soaked overnight in the water + lemon juice - and it tasted fantastic too.
That sounds great Jabba. Do you mill the flour in the TMX? :)
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That sounds great Jabba. Do you mill the flour in the TMX? :)
Yes, Chelsea - I mill it the night before and let it soak in the water (plus lemon juice) overnight.
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I have these in the oven right now, I so love the smell of bread cooking mmmmm. We make these regularly now and I usually do a double batch and freeze some for lunches. Today I did the double batch in one hit, and it handled it all fine. Just couldn't leave it in the bowl for the first rise. I'm off to get my rolls out of the oven and have lunch !! Yummoooooo.
Thanks Isi.
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Your welcome
:) :) :) :) :) :) :) :) :) :) :) :) :)
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I just made these for dinner tonight, and oh my gosh, they were so yummy!!!! The kids loved them, DH loved them, and even the baby didn't throw all of it over theedge of the highchair! The kids are happy that they can have one for their lunches at school tomorrow. So easy that they will definitely become a regular in our house. Thank you :)
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they are great aren't they!! Also makes a fabulous loaf in whatever shape you like. Isi is a wizz with the bread recipes ;D ;D
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I've been using this recipe for making my bread for a while now. I adapt it to make raisin bread, multi grain or wholemeal.
I've always hated having to clean the dough from around the TM blades and sometimes have used my Kenwood instead. As I was making a few loaves last week I made some in the TM at the same time as another in the Kenwood.
The bread made in the TM was a lot softer than made in the Kenwood with the dough hook. So now I'm happy to clean the blades. ;D
I need to get a brush that makes them easier to clean. Does TM sell one?
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hi pep!!! *waves*
the tm is definitely the way to go for making bread - it does such a good job of developing the gluten.
the way i get the blades clean is after i get as much dough out of the bowl, then spin the blades on speed 10 for a split second to fling off the dough. i then let it clean itself with wate and that seems to take care of everything. for anything else left behind, i use my tm green brush - i just put the brush in and go around the bowl a couple of times and that seems to get out anything left (usually nothing). just remember to fill your bowl with water after making dough so it doesn't set like concrete.
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Thanks Whisks, I'll give that a try tomorrow. I need to get one of those green brushes though. I never got one with my machine.
Today I made a white loaf in the TM and added some chia seeds. also made a raisin bread (also adapting Isi's recipe) and made a corn and barley loaf (this was a bread mix)
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I have just pulled this one out of the oven. Wow, thank you Isi for a beautiful recipe!
Yes it handled the double quantity very well, only with this much, next time I would let it rest outside of the TM bowl in a floured bowl as it was very sticky to get out and had risen all over the sides of the TM bowl.
also, I forgot to do the oil/water baste but still it looks and smells divine.
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just remember to fill your bowl with water after making dough so it doesn't set like concrete.
i read on here not so long ago when cleaning the bowl with the TM brush to usecold water first otherwise it sets the dough on the brush as well.
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Hi Whisks,
I did exactly what you said regarding cleaning the TM after making dough and it worked I treat. I couldn't believe how easy it was. I still need to get one of those green brushes but at least it isn't hard to clean after making dough now.
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Yummy, made these delicious rolls today. Thanks for the recipe :)
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I made these rolls and like everyone else they were fabulous, and they looked just like the picture! This was finally my first real bread success - thank you Isi, i think i am going to start trying all your bread posts!
I did find that they were still a little heavy inside. Should i add a little more yeast, or increase the resting time? I did use powdered yeast, as i havent been able to find fresh yeast anywhere in Sydney. Does anyone have any ideas, as I am planning to bake some more rolls this afternoon for the family BBQ (yes to show off my new bread making skills too) ;)
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Hello :) :)
I am so happy that this recipe stillis so popular - thank you for all the nice comments!
@mel: maybe try to rest them a litle more time. I dont have much experience with dry yeast so I dont know if that can be the reason.
When I have visitores for BBQ I love to make this one:
http://www.forumthermomix.com/index.php?topic=2899.0
maybe you will try it - it is soooo easy to make and you can adapt it with your favorite flours and seeds.
Best regards
isi
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I did use powdered yeast, as i havent been able to find fresh yeast anywhere in Sydney. Does anyone have any ideas, as I am planning to bake some more rolls this afternoon for the family BBQ (yes to show off my new bread making skills too) ;)
You can buy fresh yeast at any Bakers Delight. They will cut you a hunk and probably charge you the price of the cheapest loaf of bread as they just have that on the till. They find it hard to figure it out so maybe make that suggestion. Works for me. Sometimes the manager will just charge a dollar or two and pocket it. Whatever.
Gert
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I made these rolls and like everyone else they were fabulous, and they looked just like the picture! This was finally my first real bread success - thank you Isi, i think i am going to start trying all your bread posts!
I did find that they were still a little heavy inside. Should i add a little more yeast, or increase the resting time? I did use powdered yeast, as i havent been able to find fresh yeast anywhere in Sydney. Does anyone have any ideas, as I am planning to bake some more rolls this afternoon for the family BBQ (yes to show off my new bread making skills too) ;)
You may not have given them enough time to rise in the 2nd.rise, (after you shaped them), or the room wasn't warm enough for them to rise in the time stated..The room should be about 20 - 25 degrees.
I don't think the problem is the dry yeast, as this is what I use all the time.
Persist as this is a fab. recipe from Isi.
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;D made these today for the second time and today i had success "yay" first time i think i used some honey that doesn't apppeal or maybe added too much. But i did use Aldi's organic honey today and the bread still warm from the oven has been devoured!!! Thank you so much Isi it is the lightest loaf of bread i have made so far!!
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Thank you, Isi. this my new favourite. Second time I made it had drama, attending crying toddler while kneading and TMX fell off from the bench :'( Learninghard way. Releived that no major issue, back from technician today, and guess what, made another one now!
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Oh my goodness. What a scare. Somewhere on the forum I read a good tip for that. Sit a plastic bowl in between the TM and the edge of the bench when on the kneading cycle. If the bowl drops to the floor it is time to check the TM. I know HQ advise not to leave it at all, but that can be so tricky with little tots. :)
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Thank you for the tips, Chelsea!
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Your experience is a good reminder to us all of what can happen Denzelmum. Mine rarely moves around so I've been a bit braver leaving it to do it's kneading whilst I've left the room. Not any more, I'm staying with it in future. I would be devastated to hear that noise as it hits the ground.
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:o that was lucky Denzelmum, and great idea thanks for passing that on Chelsea i'll have to start doing that!!
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Thank you Gretchen for putting me onto this recipe!!
I make these rolls all the time, I also made the pizza dough out of them (substituting the honey with olive oil instead).
I
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Found it! Will give this a shot tomorrow. Amazing how bread recipes can make you excited when the local shops have none!!!
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"BIGSMILEFROMEARTOEAR"
Thank you all nice people!
:D :D :D :D :D :D :D :D :D :D
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After all the great reviews I had to try this tonight as a precursor for a BBQ dinner tomorrow. We all loved them. They were so crunchy and tasty. Definitely on the menu tomorrow. Thanks isi.
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Hi Sue
Great you enjoyed it too!
So easy but so good!!!!
Regards
isi
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ok, have just read through the 16 pages :D
Will have to try them! The cool change is just coming through, so will pop it on now, will substitute the honey for golden syrup to keep it 'Failsafe' for my little guy.
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Hope you get a good result and enjoy it!
regards
isi
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Help! I have made this bread with great success many times until today!! I did what I normally do but when I made the slits st the end the whole thing deflated I was hoping it would rise again in the oven but it didn't. I don't know if this is because I baked it in the afternoon and not early morning or humid. Do any of you have similar stories or words of wisdom?!!
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i would suggest if it does that again to re knead it and reprove it again for the 20 or so minutes but watch it doesnt rise too much..it did happen to me once but its because i left it longer that usual (got preoccupied elsewhere)..it worked out fine in the end.. :)
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My table was rocking when the thermomix was kneading the dough -- I dared not move away from the table for fear it would topple over as well!
The dough is doing it's first rest as I type :)
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Wise move thanislim, it has been known to happen. Welcome to the forum.
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JN, if it deflates it is usually over proved, that is it has risen too much. It is also best to slash the top when 3/4 way through the 2nd rise. As a general rule it is better to slightly under prove than over prove as it will 'bounce' a bit more in the oven. Have another go, good luck.
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Found isi's recipe before going to bed last night. Have ten for lunch today dh was going to buy bread on his way home but not any more. Isi I lived in Portugal for eleven years and love the bread - beats the French I think. So this will be my first try to make some popsecos! I'm gluten intolerant but rebel now and again - tho do make gf bread in tm and it is amazing. I go to Petersham to eat pasteIs da nata and just pretend they are gf. I've got some bakers flour so will make your bread now, and pretend that it is gf too, I find now that the odd breakout is ok. I've got my tm butter made already. I've been a breadmaker for ever so am excited.
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hello lizzie
I'm anxious to know the result!
I hope everything goes well and you can recall Portuguese flavours,
Kind regards
isabel
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Thanks chooklady I will decrease prove time and see how I go. It is r early hot and humid here so maybe this also impacts? I am new at baking bread so any and all tips are greatly appreciated
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Bumping this recipe for the newcomers, a lovely recipe - usually have to add 50g or more flour after the first rise as it is quite a moist dough at that point. Got a bit fancy tonight
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Good idea JD. A couple of my customers were raving about this bread earlier this week at our baking cooking class so I had to look it out. Still haven't had time to try it but planning on giving it a go over the weekend. (they used to be times I had days off but not any longer!!!).
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good idea to bump some good ones. love the long twist
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You'll be opening a bakery soon Judy! Very artistic. ;D
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:D :D :D Not this little black duck Julie - I get by with my bread and it is great for us on such a small scale but no way would I like to be doing it as a living.
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No me either Judy, I enjoy it when I do it but couldn't do it every day. ;D
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Yes , Judy that twist looks great. Not a shop? How about classes ? When we returned home. From OS the friend who picked us up at the airport had baked some of Isi's rolls as a welcome home gift. WOW.
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You've got your friends trained well chookie :D :D Seriously though, the things you do for others - it is nice to see people return favours. I couldn't run a class for all the money in China but if you want to come to Adelaide and do one for me, the red carpet will be rolled out for you. I think one would need more than one oven to hold a cooking class though :'( :'(
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Just wanted to say I pulled a loaf of this bread out of the freezer and gave it to a friend the other day. She reported back that this was the best bread she and her DH had ever tasted. They are not young and would have eaten lots of bread over the years. It was very high praise indeed, especially considering I felt I hadn't yet perfected the cooking temp/time that suits my oven.
Well done and thanks, Isi. :D
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Have tried this recipe this week, made into one loaf. It was the best bread I have ever made, will be making again tomorrow but trying a smaller loaf and some rolls. Thankyou once again for such a fantastic recipe.
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I make this bread quite often in a loaf form and find its very easy to adapt to almost any form or type of bread ..its good for eg. to throw in as much dried fruit as you like as makes a great fruit loaf also...very versatile as well as easy.
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I msde this today for the first time. I made one yummy looking loaf, we have yet to eat it but it looks fantastic and so easy.
Hally who loves making bread these days.
Hally :)
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this is great Hally. Isi has provided us with a very good recipe and has been influential in getting many members into bread making.
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Frozzie, Isi's recipe does lend itself to a fruit loaf because it is slightly sweet to start with. Good to see that you have picked this up.
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Chookie it tasted lovely too. Not much left.
Hally :)
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I am adding my success and thanks to Isi as today I have finally found the perfect bread recipe for me. I made 9 rolls early this morning and before the bacon was cooked my dad who is staying with us woofed 2 down LOL
I forgot to add my salt so it was a bit sweet but perfect with the salty bacon, the crust was lovely and the middle soft and delightful.
Thank you Isi
(http://pic20.picturetrail.com/VOL1482/7044979/20408809/398513288.jpg)
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Great photo passionflower and good on Dad being the taste tester.
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Passionflower they look great.
This recipe is so easy and so tasty.
Still have a lod of bread in the freezer, slowly getting through it, should be finished by the end of the week. :)
Hally :)
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Passionflower, these look very professional. Bet they tasted great and perfect with bacon.
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Yes they do look good, you've made me want to make them agian, it's been a while. ;D
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This is Hally's batch of rolls.
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Gosh they look good Hally
And yes they taste good too.
We must be pigs, i only got 6 rolls, not 9!!!!
Yummmm
H :)
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You must be like me hally.............. Heavy handed i always get less ;D
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Must be, but they taste yumbo
H :)
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I just made these - it was a success - yay!!! I had one with my soup that I made yesterday and was really impressed. Crunchy outside - soft inside - not bad for my second attempt :P
Feel so much better about bread now LOL. Will post a pic shortly.
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auds, great. Now you will be able to make the No fuss ones, in fact you will be able to make most bread recipes posted on the Forum. ;D ;D ;D ;D
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good to hear it worked out auds.. this was my second bread recipe that i made with thermie... ;D
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This was the one that got me going and from there I tackled anything and everything in the bread line. You only seem to have to get one successful batch of something and everything then seems to fall into place with other recipes.
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Yes JD, because of this recipe and the others it gave me the confidence to try, I think I can identify several extra cms on my hips as a consequence :P
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I have had my tmx 2 weeks now and I have made these 3 times, they're great! Huge hit in our house!
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I have had my tmx 2 weeks now and I have made these 3 times, they're great! Huge hit in our house!
Yay! another successful bread maker on the forum.Welcome to the forum DeeCat :)
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Welcome to the forum DeeCat ;D
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Welcome Deecat. I'm glad you're having success with your bread.
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Thanks for the welcome everyone ;)
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I made these today.
Another wonder. They are fantabulous, and soo easy to make.
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What am I doing wrong here. First time perfect. Next two times a quarter of the dough is getting stuck in the bowl around the blades. I have done the exact same each time argggghhh
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you could probably just add a bit more flour until you get the right consistency. my tip is to always measure your MC before starting cooking - it should weigh between 25-30g. Once you have this your weight measurements will be fine. Just make sure the cord is fully extended and the TM is not sitting on any part of the cord as that will also affect the scales.
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what CC says!! wouldnt worry too much auds...it can depend on air temp, humidity as well..i often have to add a little bit of extra flour to get the consistency right and i just knead it a few seconds more to incorporate..
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OK will try that, cheers
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Auds I'm sure you're aware that to get the last bits of dough off the blades you can lock the bowl on and push turbo once and this will flick all the dough to the edges of the bowl making it easier to get out.
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I did know that method cookie but didnt think it would work with the sticky dough so I didnt bother. Next time tho - cheers ;)
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Going to make this tomorrow, do I have to roll it under to make a loaf or can I just shape it and put int loaf tin????
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Do the same as it says for the rolls DG, ie roll it under.
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Thanks JD never tied to roll under before but I will give it a go. Fingers crossed
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Pat the dough out a bit and then roll it like a swiss roll, putting the seam underneath. Hope it goes well. Bread making is fun and rewarding.
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Well yesterday was a disaster. Came to town to do some things for the business and couldn't get home. The roads were flooded :'(
Stayed in town at my mums. Hopefully can get home again today cos I miss my thermie
DG
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:o poor love, did you have the kids with you or did u have a kids free night with mum ;D
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DG you poor thing. Thank goodness for Mums. I hope you can get home today.
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Lucky you had a place to stay. Mum probably loved having you overnight DG.
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Yes I had DS with me. He had a great time. We went and looked at all the xmas lights in town. Mum enjoyed having us stay as dad is in hospital atm with a bad back. Hopefully out today.
Should get home today (if the rain holds off).
Thank you and MERRY CHRISTMAS
DG xxx
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bella, i hope dad is home today :-*
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I am hoping he is home today too as the doctor comes today and we get the test results back. If not it will be a terrible Christmas. I am very close to my dad and the news so far isn't good. fingers crossed. I am hoping Santa can work miracles cos I made need one.
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Santa seems to be able to work miracles for children DG, fingers crossed he can do it for your Dad too. Best wishes to you and the family.
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fingers crossed for you here too DG....heres to hoping all goes well today and he is home for chrissy with his family and in good health :)
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I made these yesterday and I can only agree with all the positive reviews, this was a very yummy & easy recipe. My friend took the recipe home with her as her DH says she must make them today! Made 8 good sized rolls (I only had 1/2 - not a big bread eater), all were eaten and when the guests were gone my 6yo asked if there were any more rolls. Guess I'll be making them again soon!
This was only the 2nd bread recipe I've tried, fantastic results, thank you Isi.
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I finally made these on the weekend and while they were OK they weren't anywhere near as good as I was expecting. Just reading over the recipe I realised it was meant to be 20-25 grms of fresh yeast - I used 20 grams of dry!!!! no wonder they rose so quickly. At the time I thought it was strange but just put it in anyway.
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Just wanted to THANK YOU for the recipe. Made these last night and they were a HUGE hit. I had to make some uncalled for alterations.
Let rise in TMX for the 45 minutes. Kneaded again for 1 minute. Then the toddler decided to CRACK it from her bedroom and I needed to spend an hour looking after her 'poor finger' (I'd cut her nails earlier and it freaked the living daylights out of her), so the dough rose again in TMX for an hour. I wasn't sure what to do after that as I've never made bread before, but I kneaded it again for 1 minute, then followed the instructions from there. They were absolutely beautiful. Super light and crunchy. Will definitely be making again and can't wait to try some of the alterations like olives etc!
;D ;D ;D
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Fantastic news. :D
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These are fantastic. Made them for the first time last Saturday, made them again on Sunday as baguettes, and they're in the oven again now with a light wholemeal variation this time.
Also used them for garlic bread last night - delish!
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I made these this morning for a family barbecue and they were a huge hit. My only change - other than forgetting to turn the oven down to 200 when they went in, oops! - was to add a teaspoon of bread improver to the mix. The hint of honey was lovely.
This wasn't my first attempt at bread making but it was my first in the TMX and, like the yoghurt and mayonnaise before it, the TMX resulted in by far my most successful effort.
Thanks Isi for such a great recipe.
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i use bread improver and until today i would not even thought of not using it anymore. I need to find a replacement. Thanks JD
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I would love to make these? Where do you get fresh yeast from?
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You can use 2 tsp of dry yeast amie78, I've used both methods and couldn't really tell the difference. Not sure where to get fresh yeast from, I was given some by a friend.
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Some people have success from their local bakery (I didn't) but I did manage to get some from one of those continental type delis that sell specialist food. I mainly buy dry yeast in bulk and keep it in the freezer.
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I bought the fresh stuff from the Re Store (continental) in Leederville WA but honestly couldn't tell the difference after all the searching I had to do. I cut up the block into 25g pieces and froze them, but for ease of use I always buy the 280g Lowans Dried Yeast and keep it in the fridge.
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I ended up using dry yeast and these were awesome. My kids loved them. Will make them again for sure. Hopefully next time they will look a bit neater lol
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CP did the yeast freeze well? I've never had any success with it.
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CP did the yeast freeze well? I've never had any success with it.
Hi JD. I tried freezing my fresh yeast but was disapointed with the result. I cut it into pieces about 25g each and put into an airtight container. I didn't defrost the pieces prior to popping into the TC with warm water and a quick whizz to defrost.
My bread did not rise as well when I used the frozen,
and it (the yeast) turns into a gluggy mess if defrosted before use.
I think I will just keep it in the fridge and risk DH throwing it out again. :).
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I wasn't happy with the fresh yeast either when I tried it ages ago Rosie so now I just stick to dry yeast and if I can buy it in a bulk pack, I transfer it to a ziplock bag and keep it in the freezer. It works well and I don't have to worry about a use by date.
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CP I buy the Lowans too. I don't have any trouble with it not working. Useby has always been long enough for my periodic bread making efforts.
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Thank you so much for this recipe! I was beginning to think I could only make hard bricks, but these turned out great! ;D
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I made this for the first time yesterday, have written the recipe down a while ago, but always put it off, however yesterday I decided that was it and so it got made. Everyone loved though DD2 still needs to adjust to it, as she's only ever had Helga's Grian varieties, so white bread was new to her. I even threw a small handful of oatbran in to increase fibre content, next time looking at adding both pepitas and sunflower seeds with the oat bran. Any suggestions if I should reduce flour content to accomodate the seeds?
Thanks in advance, btw only about a 1/4 left of the loaf made so new loaf due tomorrow... ;D ;D
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mrsmac, I have a notation on Isi's Very Normal Bread recipe as under which may be of help to you.
For a multigrain bread you can add 7 tablespoons various seeds but you will need to reduce the amount of flour by 100g. You knead for only 2 minutes, add the seeds and knead for 1 more minute. If the mixture looks too moist at the end of the 2 minute knead, add some more flour before adding the seeds. Not sure who gave me this information, probably Chookie.
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Thanks JD, will give that a go in the morning before I send DS6 off to school so its resting while I'm out :) Cannot wait we all love the smell, taste and texture of this loaf, so glad I tried this recipe first before any others, so worth it.
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Mrsmac, not sure if this will help. Bought a seed and grain mix, the grain was part crushed but looked a bit hard, so I measured out 100g, and covered it with boiling water to soften. left it until it was just warm. I then measured in 400g of white bread flour into TMX bowl, added yeast and grain mix, with the soaking water. I gradually added more warm water as it kneaded to get a good dough consistency. this made a very nice grain loaf, but the process needs a bit of experience to know what to look for when adding the water. You sound like you are on the right track. Keep experimenting.
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Instant hit in this household. Think it might start a bread making obsession.
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Spektor, it is a good obsession to have. ;D
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It certainly is. I see a different recipe and want to try it. I still get a buzz out of baking bread and yeast products. (after about 40 years :-\) I love the fact that it is so easy with the TMX.
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I swore I wouldn't cook this week, I have so many ready-made (by TMX) meals in the freezer at the moment. But I couldn't resist making these rolls to go with the soup I defrosted for dinner after a busy day last Sunday. Couldn't let The Wiz think I'd forgotten him!
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I think something has gone wrong for me with these rolls. I left them in the bowl to rise for 45 mins and nothing! I then put it in a 'keep warm' oven for 10 minutes but still nothing. After the second knead the dough didn't fall out cleanly either. I am persevering regardless. They are having their second rise now. Fingers crossed they will be OK to have with our Potato soup.
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Well, I am pleased to say that the rolls rose in the oven and were very nice. I will certainly do this recipe again to see how they were supposed to be.
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Glad they worked out for you Kerryn, I have made these rolls before but was a while ago. Must try them again. :)
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Am wondering if anyone had any luck with making this from 50% spelt flour and 50% spelt grains (milled)? I tried it but failed miserably... I then tried 300g bakers flour and 200g spelt flour and it turned out ok.. The dough was slightly sticky and took a little effort to clean it out from the bowl and it turned out pretty crusty but it tasted great!
Will have to keep practicing I think :)
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mavvie, no I haven't tried it sorry. Good luck
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Wow......just, wow! That's all I need to say! ;D
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Made two batches today, this batch had poppy, chia, linseed, sunflower and pumpkins seeds in.
(http://)
(http://i1255.photobucket.com/albums/hh621/Droverjess/6034ee9f.jpg)
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Your bread rolls look lovely DJ :)
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I made these rolls this morning and wow, they are amazing! My family have eaten them all so I've just made another batch of dough up and I'm about to put it into the oven in a loaf tin to make it as a loaf of bread. Any ideas as to how long it might take in the oven?
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I have noted that a rustic loaf (not in a tin), is shaped into an oval shape, pressed out a little then folded into a curl like the rolls. It is baked for 30 minutes, removed from tray and placed back on the rack for a further 3 minutes Thermo Mrs
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Thanks for that JD, I will give it 30 minutes and get it out and see how it looks. Is there a way to know whether the dough inside the loaf is cooked or not? I've never made a loaf of bread before but would I be right in assuming I can use my cake tester (skewer type thing) in the same way I test to see whether cake is ready?
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Have a read of this (http://www.thekitchn.com/fresh-baked-how-to-tell-when-b-106715) Thermo Mrs.
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Thanks for that Judy, I will have a read now :)
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These are by far my favourite rolls! They are so nice. I'm making these today to show off my cooking abilities to my dad who is staying with me for a few days... ;D
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This is my go to read recipe. I use it for a farmhouse or and free form or rolls or pizza and it never fails .
I take it off the pan or out of the pan and put iron the rack for,the last 5 minutes. When. It is brown and sounds hollow it is done.
No a skewer does not do it.
Gert
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I am bumping this as I can never find it. Love this recipe so much as it NEVER fails.
Gert
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Thanks Gert, I haven't made them in ages and actually forgot all about the recipe.
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Really I know the recipe by heart but when I tell others they can never find it.
It is my go to. I use it for a loaf, rolls, pizza because it NEVER let's me down. Just an easy plain white crust loaf in no time at all.
I wonder what Isi is up to these days.
Gert
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Yes I wonder Gretchen. Isi is such a lovely lady, she taught us how to make bread and boy didn't her English improve whilst she was busy posting recipes on here. She has left many lovely recipes on the forum for us to enjoy so is constantly remembered as we browse through our recipes here.
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Good one to bump. Can use her rolling method with most other recipes.
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Mine did not come easily from the bowl (the EDC Pizza dough does - I compared it to this). The only amendments I made were to use 2 x sachet of dried yeast instead of fresh and a teaspoon of table salt instead of sea salt. It's in the oven now... will let you know how it turns out. fingers crossed
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This is another never fail recipe. I use about 7 gms of yeast. If it is too sticky just as a bit more flour and it will pop out of the Thermothingy with no effort at all. It does not matter what salt you use.
Gert
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These look so cute!
Thanks Isi, can't wait to try them.
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I agree Gert - this is one fabulous 'no fail' recipe.
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Love this recipe as it is the one that gave Forum members the confidence to make bread. We owe Isi big time for this recipe and method.
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Yes that is tru. It certainly gave me the confidence to try more and different breads plus your help chookie.
I have found if you measure accurately with this bread as far as the water and flour it is always exactly right no matter what climate you live in. I can now do this one without even looking at the recipe but so can I with the one minute bread . Makes bread making so easy you will never buy a loaf of ordinary white bread again.
Gert
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When I travel in the caravan this is the recipe I use for bread. I just add a pile of seeds and hey presto.
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Honestly Cookie this is easy as isn't it. A recipe you could add caramelised onions or sundried tomatoes or use as pizza base . A basic simple recipe for even idiots like me . But I have to say I am really into the one minute thing now for flavour . Probably as there is no sugar and I love the holes. They taste the best .
You got access out there tonight? What is the temp?
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Bumping :)
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Bumping again for all our new members. This bread is an easy one for new Thermomix owners to get started in the bread making business.
Gert
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It is a wonderful recipe. I have to agree. You can do all sorts of things with it.
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Also , love this recipe but leave the sugar out.
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I only put sugar into breads that are sweet. Not sure about it but the bread always rises ok.
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Me too . I did however make a loaf for the plumber who was here today to fit a new boiling water thinking under the sink. I used honey in that loaf but normally no sweet anything in my normal bread.
Gert
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Thanks for bumping as I am new and still looking for great go to recipe for bread. must try this weekend when I have time.
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You don't need a weekend to use this recipe as it takes only a few minutes. There is no cleanup mess either as the dough just falls out of the jug. If it is a wee bit wet then just add a wee bit more flour. It is an absolute fast bread you could make for dinner!
If you did this bread now you could have a fantastic loaf for breakfast. Takes one minute to prepare and you don't need a Dutch oven you can plop it on a pizza tray and make a free form loaf.
http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html
Or follow this Alyce Alexander's cheat sour dough.
https://m.youtube.com/watch?v=y1mEfut8n-g
Gert
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Made these today as part of forum challenge. Had forgotten how lovely they are. They smell nice when making too.
(http://img.tapatalk.com/d/14/07/09/qe9aja6u.jpg)
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They look really good Kimmy, bakery quality. :)
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I haven't made these for a while but I always loved them - they remind me of a wood fired oven type of bread roll. Kimmy, yours look amazing.
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Great bread rolls Kimmy. 8) Like Judy I haven't made these for a while.
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I also love these rolls because this recipe is what got members started making bread.
Great looking rolls Kimmy.
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I used this recipe of ISI’s and added a couple of squirts of maple syrup and some fruit, to make a fruit loaf. It’s very nice.
(https://uploads.tapatalk-cdn.com/20200826/636fa87dd20da713735fafd781c4f579.jpg)
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I used to do those a lot in the early days, very nice twist cookie.
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Don't you love it when people remind us of these old recipes - I had forgotten all about this one.
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Cookie, what a good idea. Along those lines, I sometimes make cinnamon scrolls with plain bread recipe and add a handful of sultanas.
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I use your No Fuss Rolls for all sorts of breads Chookie. I’m about to make some hamburger rolls using that recipe with cheese incorporated into the mix.