Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Debra on July 21, 2009, 02:08:30 am
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Hi I am a very new member with a very new TM. I am looking for a cookbook for bread. I like white vienna style but the one in the book I have is for wholemeal. I am not up to conversions of receipes at the moment, but would love to make a nice white bread. Have not made bread before receiving my TM which was only last Friday afternoon. Thanks Deb
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Try just changing the 100g whole wheat grain to 110g extra flour (ie 510g bakers flour)
You should check with your consultant too - they may have one. My consultant apparently has lots of recipes, and I have asked if she could print out a list of what she ahs available so that I may be able to try some of the dishes. But she says, just call if I need something and she will see if she has a recipe for it.
There must be thousands of recipes out there, not being shared.
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Debra - a recipe on the UK Thermomix site http://www.ukthermomix.com/recshow.php?rec_id=21 (http://www.ukthermomix.com/recshow.php?rec_id=21)
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Thank you so much, have got the uk recipe and also will try adding the extra flour as opposed to the whole wheat. I am so excited to try this but have to wait a few hours till I finish work. Thanks again, great help. Cheers Deb
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Hi Debra, I have a few recipes posted HERE (http://www.recipesonrails.com/tags/bread%2Cthermomix)
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Try the Milk Bread recipe I posted - adapted from the UK book.
we also like white bread and make this recipe almost exclusively now.
http://www.forumthermomix.com/index.php?topic=1383.0
All the bread recipes have a similar method so it is very easy to convert to TM.
Shayla in Cape Town
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There must be thousands of recipes out there, not being shared.
Funny how people won't give their recipes. I never have a problem with it - I just take it as a compliment if someone tries something at our house and asks for the recipe and am only too pleased to share the love of food around.
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Jd - more that people don't know that the internet exists - and don't know that they can share the recipes. Some promo of Tenina's work would be a start.
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Thank for all the help. Made some bread on Saturday. It was very dense inside and was not that brown on the outside. It did taste ok. I used bread mix for a bread machine, couldn't find bakers flour (can you get it in sydney?). Anyway it was not as easy as the demostrator showed me, I had to add a lot more water, which from the dry mixs I thought was right to do (experimental) and it turned out not so bad. I am confused as to what flour to use. On the milk bread recipe (which was really nice of you to share) it says strong white bread flour, what is the equivalent in Sydney. Also should a slash the bread a little before baking and someone said I should bake in on a stone, do you guys think this necessary. So glad I have this forum to help me through, I really appreciated you all taking the time to repsond.
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couldn't find bakers flour (can you get it in sydney?).
I think Wallaby brand make an unbleached strong bread flour that is stocked at most Coles and Woolworths stores (5 or 10kg bags?). Bread mix is similar and probably should have worked. It just has a lot more additives compared to bakers or strong flour which only has thiamine.
Chelsea :)
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Hi Debra,
I use this recipe for all different types of bread shapes; sometimes I make three cuts in the top of the loaf and make six small loaves with the other half of the doughl then I have also made a plait by dividing the dough into three and plaiting it. It also makes a large oval or round cottage type loaf. You can go wild with your imagination. In South Africa we get cake flour, self raising flour and bread flour - I don't know what they call it there on Australia. I also buy fresh yeast from the bread counter of my local supermarket I do find the bread rises better and has a better flavour using the fresh yeast.
Shayla in Cape Town
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You might want to try Djali's bread, too http://www.forumthermomix.com/index.php?topic=333.msg1857#msg1857 (http://www.forumthermomix.com/index.php?topic=333.msg1857#msg1857)
My family really like it, and it always turns out well (except for the one time I forgot to add the yeast, but that's another story ...)
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By the way, wouldn't it be great to have a TMX bread recipe book!
Can't believe I'm even saying that, considering that (before I had my TM 31) I was adamant that I'd never use the TMX to make bread - I had a bread machine. :-[ Guess I should have kept my mouth shut - the bread machine was sold 1 month later, and I've never looked back.
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Thanks everyone, will try again. Found the flour at Coles which was great information. I am a person who has to follow the recipe to the letter of the law, I cannot improvise very well, that is why when I saw the TM I was over the moon, still am, but when I get the right bread happening it will be 'landed on the moon'. I keep trying and no doubt it will be a great loaf sooner than later. Thanks again to everyone I really appreciate it. Deb
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By the way, wouldn't it be great to have a TMX bread recipe book!
Can't believe I'm even saying that, considering that (before I had my TM 31) I was adamant that I'd never use the TMX to make bread - I had a bread machine. :-[ Guess I should have kept my mouth shut - the bread machine was sold 1 month later, and I've never looked back.
*Blush* I was just looking at my bread machine on the bench this morning and thinking I was ready to pass it on... :o
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I still use mine occasionally. I love having freshly baked bread for lunch, but we are not always at home to transfer the thermie bread into the oven etc. I use my thermie to mill seeds and grains for the breadmaker though ;D.
Chelsea :)
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I've never owned a bread machine (we don't eat enough bread) - but have difficulty parting with any of my kitchen equipment.
Even if I only use it once in a couple of years - it gives me comfort to know it's there. Too materialistic and not changeable.
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I still use mine occasionally. I love having freshly baked bread for lunch, but we are not always at home to transfer the thermie bread into the oven etc. I use my thermie to mill seeds and grains for the breadmaker though ;D.
Chelsea :)
You are no orphan Chelsea, I use mine from time to time as well (same as you with seeds and grains milled and added - no premixes though, all made from scratch) - nothing like walking out to the Kitchen at 9.30pm to find the teens have been hungry and eaten all the bread. I put it in the breradmaker on timer setting so it is ready when I get up in the morning for school and breakfast. ;) Otherwise it is TM bread ;D ;D
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Hi everybody,
Just wondering what your opinion is on a baking stone for bread, do you think it necessary. I have (according to the TM recipe) always placed the bread in a cold oven.
Deb
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It is not essential, but helps produce a crisper crust on some breads.
if you are going to use one, then you need to allow the bread to rise a second time before baking.
They are good for getting a crisp crust on pizzas (which is what they were designed to do :-)) :-)) )