Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on August 30, 2012, 02:02:56 am
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Last night we were lucky to be invited to Hally's for dinner. As well as having a delicious home cooked meal, we were sent home with a half a loaf of sliced bread. This morning when I opened the sealed plastic bag to remove slices for toast, I discovered that the bread was just as fresh as last night. Hally has developed a process that answers the needs of those who want fresh bread for lunches and breakfast.
As I understand her process, she does a double rise and for each rise double time. She does not over brake the bread as it has a light brown crust.
Hally , please correct me if I am wrong, and please post more details, as this is true bread MAGIC.
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Well done Hally. I remember the photos of your 'high' bread.
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I tried it and it certainly does work. Hally is very clever in her kitchen.
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You are all too kind :) i just do everything in Hallys Happy World :)
Chookies no fuss bread
This is what I do, I am assuming I have chookies measurements right, I do t even look up the recipe anymore!
520g bakers flour
1tsp bread improver, it does make a difference
1 sachet dry yeast
1/2 tsp sugar
1/2 tsp salt
300mls of warm water
4 mins knead
Leave in TM & in winter put in front of the fire for approx 1 hour. I wait until mc is popping off.
Remove dough, either free form or place in spray oiled tin.
Back in front of fire for 1 1/2 to 2 hrs, sometimes it grows big really fast.
Brush top with water.
Straight into preheated 200 ff oven for 15-20 mins, I go by colour.
Yes the bread is great, light & fluffy & stays that way for 2 days.
I just assumed everyones bread was like this.
I prefer this method as we dont like heavy bread.
For the weekend I bought a cibatta bread for the boys, they hardly touched it, next to mine it looked "small & unappetising".
I make bread nearly everyday. The first few times I thought gosh its a lot of effort for a loaf. It also makes huge rolls ;D
Its easy & effortless :)
H :)
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yep, i dont look at the recipe anymore 2
i leave out the sugar and only use 500 grams of flour
it works with only one rise too
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Uni, I find the 2nd rise gives the bread its huge height. The first rise doesnt for me.
H :)
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Can this double rise method work the same with sourdough?
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No idea havent made sour dough bread yet. My starter is outside.
H :)
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Marina, 2 or 1 rise with Sour Dough, depends on the recipe and how much time you have.
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If I was to make bread for the morning (for father's day !), can I make the dough and leave out of the fridge to rise overnight ? It takes ages to come back to room temp and it's quite cool here tonight anyway ?
Last night I made the dough for Maddy's cheese and bacon rolls and put it in the fridge. I also chopped the bacon and cheese all ready too. We were heading off to Movie World this morning so I got up, got the dough out of the fridge, separated into individual rolls, put it in the oven at 60 degrees, waited a bit for them to rise, then put the cheese and bacon on, cooked them and off we went to Movie World !! Kids prefer these to Movie World food, pretty good recommendation hey !
But I'm never quite so sure about leaving dough in the fridge ??? Can't it be left out overnight ? Wouldn't it be like a slow rise ??? I certainly never have time to do the dough in the mornings, but if the dough was all ready and just needed the second rise, I could probably manage it every day !
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deb, very good thinking. It is all about controlling the rise. I could leave my sour dough out of the fridge, in the passageway, that isn't heated, overnight. However, my normal No fuss would probably over rise. The only way you will know is to try. Remember that with a change of seasons, conditions will change.
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Thank you Chookie, yes I think I will give it a try. You're soooo knowledgable about bread ! How would I know if it did over rise though ?
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Deb, you will get a gap just under the crust, when it is cooked.
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Ohhh wow, I didn't know that. Thank you. I've given up on it tonight ........ too tired after being at Movie World all day and catching up on washing all night but might do it tomorrow night. I'll let you know how we get on. Might make pancakes in the morning as DH and kids love them !
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ACM could you just add 1 teaspoon or less of yeast and leave it out of the fridge
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Uni, yes, but depends on how warm it is and how long you can leave it. Have a go.
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i made ciabatta a few weeks ago that i think you only add 1/4 t of yeast and leaving to to rise over night the recipe is on the forum, i cant find it.
found it, it wasnt on the forum . http://foodwishes.blogspot.com.au/search?q=Ciabatta
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Ohh great thanks, I'm definately going to have a play with these recipes. I'll let you know how I get on. I love home made bread but it does drive me insane that it doesn't stay fresh, but then I do wonder what on earth is in the bought bread that it lasts so long !
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Great tutorials Uni, thanks for that. I have ciabatta & pizza dough all written down to try when I get back into baking and the freezer is less full.
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I've now saved this recipe as "Chookies No Fuss Bread, Hally's Method". ;D
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And, it was a divine loaf of bread. Soft and gorgeous! I normally bake my bread on very high heat as I love a really crunchy crust. But, the inside of this bread has changed my mind.
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I made this bread yesterday using half wholemeal and half plain flour with a handful of sunflower seeds thrown in for good measure. I placed the TM bowl in from of the fire and it took less than an hour to push the MC off the lid. I punched it down and formed it into a loaf tin and left it in form of the fire. It didn't take long before it was huge and the top sort of flattened out when I brushed it with water.
I cut it this morning to make my lunch. It was nice and soft and had a good texture.
DW is always fussy about bread, won't eat day old or frozen bread except sometimes as toast. She had a slice with cream of chicken soup tonight and proclaimed it good for day old bread. I take this as the highest form of compliment.
I think this will become our regular loaf of bread.
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DD and MJ, Hally has sure hit upon a good formula here.
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Glad you guys like it. I often add multigraiins in the last 2 mins of kneading & a little more water as the grains absorb the moisture.
H :)
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hally, enjoy you few days away. Feed your starter before you put it in the fridge. When you come home feed it again and leave on kit. bench overnight and next day you can make a loaf. have a look at what Cookie did or my recipe for sour dough raised in the fridge over night. Have fun.
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Eating some of this for lunch now, yum! Definitely the lightest loaf I have made yet. Mine wasn't very high, but I did use a large tin. What size tin do you use Hally?
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Trying this again. This time I used a mixture of 270gms plain flour, 130 gms wholemeal flour and 12ogms rye flour. With 320gms whey from yoghurt making.
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Deedub, will measure tin when I am home :)
Here we go
Height 91/2cms
Width 11 cms
Length 25 cms
:)
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Had a great success with this method today. I used 100% wholemeal flour and it produced lovely bread. Thank you everybody!
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Had a great success with this method today. I used 100% wholemeal flour and it produced lovely bread. Thank you everybody!
Great.
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Had a great success with this method today. I used 100% wholemeal flour and it produced lovely bread. Thank you everybody!
Excellent news. Well done.
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Chookie,
I still haven't tried this with a loaf but have done some rolls. I don't have any ideal bread tins, so just wondered if there's any you would recommend (size, brand etc) ? Just had a quick look on Ebay and there's a few from Hong Kong etc. Is it better to get one with a lid ? Do you ever use a lid on rectangle tins ? I'm thinking if I can make it look like the shop bought ones, maybe the kids will accept it more ! But saying that they did really like the bread rolls though.
Ohhh also, H or Chookie after the first rise in the TMX bowl, do you knead again in the bowl or take it out and knock it back by hand ?
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I leave it in the bowl for 1st rise, take it out & knock it down by hand. I love the feel of dough so really enjoy this part. Then either place in my loaf tin or I shape it in to a loaf or rolls.
H :)
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Deb, you can bake your bread in a cake tin, pyrex, a saucepan or anything that takes your fancy. I don't have a tin with a lid but but would like one. I have lots of tins, mostly given to me by people who have found them in OP shops.
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Thank you Chookie and H. I'm thinking of buying one of these tins:
http://www.ebay.com.au/itm/251048330464?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649
Ohh just found it cheaper .....
http://www.ebay.com.au/itm/Large-Loaf-Tin-Home-Bread-and-Cake-Baking-/170891956547?pt=Bakeware&hash=item27c9f45143
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Has anyone made this without bread improver?
Thx
DJ
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Here's my loaf, delicious and it looked pretty good too, if I don't say so myself :)
(http://i1245.photobucket.com/albums/gg583/suzanne381/001-1resized.jpg)
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Yes Suzannne you can say that. It does look good. Congratulations. ;D
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That looks great suzanne and it looks as if it would be easy to slice too as it is not too high. Well done, yes you can give yourself a pat on the back - we all do it everytime we bake a loaf :-))
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Thanks ladies, I was so proud of myself, never thought I would be able to do it, but with the tremendous amount of help and support on here I did ;D
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Well done Suzanne
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This is the only recipe I use now for our regular everyday bread.
I've just made a loaf and I added 1 Tbsp milk powder for fun. Also, subbed honey for sugar - about 1 1/2 tsp. Sprayed the top before popping in the oven and cooked for 20 minutes in tin and 3 minutes out of tin.
Awesome bread! Soft centred, high rise and luscious!
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I agree MJ, I make this a couple of times a week now, so easy. I mill 100g of whole wheat first to make a whole meal version. I call it "happy Hally bread"!
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;D Happy Hally Bread! Love it! My bread (what's left of it) is still soft today - that's three days of beautiful, soft, fresh bread.
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I agree MJ, I make this a couple of times a week now, so easy. I mill 100g of whole wheat first to make a whole meal version. I call it "happy Hally bread"!
Love the name :) ;D
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A bread named after you Hally - how impressive is that ;D
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For your info a link about additives to bread especially vit C and /or ascorbic acid
http://www.sustainweb.org/realbread/ascorbic_acid/
I am a real bread follower, and just love experimenting.
No one answered when I asked if they'd done this bread without an improver so I guessed not?
Off to make some brioche next.....
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Sorry DJ - I have made it without improver once, a bit hard to compare because I didn't let it rise long enough as was pushed for time. It wasn't as high but that might have been the shorter rise. Afraid I can't remember if it stayed fresh for as long.
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DJ, this loaf is based on my basic recipe and I don't use added improver.
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Made my first loaf of this today. Looks nice but not sure about the texture. Mind you I was eating it hot. I'll reassess when it cools down.(http://img.tapatalk.com/d/12/11/17/usutaru7.jpg)(http://img.tapatalk.com/d/12/11/17/5a5ejada.jpg)
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I agree MJ, I make this a couple of times a week now, so easy. I mill 100g of whole wheat first to make a whole meal version. I call it "happy Hally bread"!
Deedub, love it thank you ;D ;D
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I made a loaf of this yesterday and it was delicious, but crumbled when I cut it. The slices kind of ripped in half as I was slicing.
Does anyone have any suggestions where I may have gone wrong?
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Once this cooled down, had some more my verdict, yummy
DH's verdict - yeah it's ok. (That translates to its good). He doesn't like to admit bread baked at home can be nice ;D
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I have this doing it's first prove in the bowl right now. Can't wait til it's finished!
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I made a loaf of this yesterday and it was delicious, but crumbled when I cut it. The slices kind of ripped in half as I was slicing.
Does anyone have any suggestions where I may have gone wrong?
sometimes it may need a tiny bit extra water.i find the change of season i need to adjust the water/whey/cream/yogurt
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We loved this bread. Next time I'll make it wholemeal though. I love how it's a 'normal' size that you can make a sandwich with mmmm!
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made this again today. Yum
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My last loaf was 15cms high :)
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Need sandwiches for tomorrow, and as DD wont like the loaf already made with seeds (pic on sour cream loaf thread) in I am making this now.
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Here it is. Looks good. 26 mins in oven in tin, plus 2 mins out of tin
(http://i1255.photobucket.com/albums/hh621/Droverjess/66b1caf20946f7b9594e81a3e030083c.jpg)
About 10.5 cm tall.
I added some vit c powder as improver.
Sandwiches for tomorrow.
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Nice loaf DJ :)
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That's a lovely looking loaf DJ!
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i made ciabatta a few weeks ago that i think you only add 1/4 t of yeast and leaving to to rise over night the recipe is on the forum, i cant find it.
found it, it wasnt on the forum . http://foodwishes.blogspot.com.au/search?q=Ciabatta
Missed this before ... Enjoyed watching the video for the ciabatta ... Will try this soon. Thanks Uni ;D
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This made good sandwiches today but we prefer a bit more salt than 1/2 tsp in a large sized loaf. We don't use much salt but found we missed it in this.
Toast tomorrow!
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I've made this a couple of times in the last few days and am really enjoying it. I've experimented with adding some goodies and it seems to work every time. The picture is one I made with chia, sesame and linseeds.
(http://img.tapatalk.com/d/13/07/02/yhesape5.jpg)
(http://img.tapatalk.com/d/13/07/02/aha3arag.jpg)
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Nice loaf Brumington. I can never get mine to look that good.
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Nice loaf Brumington. I can never get mine to look that good.
Thank you! I have to admit I was extremely proud. It was a very easy recipe which I think helps.
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That loaf looks absolutely wonderful, Brumington!!! Very professional!! ( , , and inspiring!! :D)
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Yes, very inspiring Brumington :)
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That looks great brumington. makes me want to make some.
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Brumington lovely.
Love your slashes, how did you do,them?
:)
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Brumington lovely.
Love your slashes, how did you do,them?
:)
Thank you. I've got a little routine in place now. Shape the loaf, spray with water, sprinkle with seeds and lightly press them on, slash with a sharp knife BEFORE starting the second rise. I used to try and slash mid way through the second rise but it never worked as well. Here's my loaf from today ....
(http://img.tapatalk.com/d/13/07/03/enyjynyt.jpg)
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Yes, great slashing Brumington - mine are usually pretty hopeless :-))
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Brumington, you really have this worked to perfection. Great loaf.
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Brumington, you really have this worked to perfection. Great loaf.
Coming from you that is a HUGE compliment! I will walk with a spring in my step for the rest of the day. Just you try and wipe this smile! 😊😊😊😊
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It is well deserved Brumington ;D
Well done.
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Brumington, you really have this worked to perfection. Great loaf.
Coming from you that is a HUGE compliment! I will walk with a spring in my step for the rest of the day. Just you try and wipe this smile! 😊😊😊😊
Brumington - really, if I were you - I'd print out Chookie's post, frame it in a gilt edged frame, and have it up on the wall!!! ;D ;D A very well deserved compliment from one of the best!! :D
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:D :D :D Great idea GF, Chookie will get a laugh when she reads that.
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Coming from you that is a HUGE compliment! I will walk with a spring in my step for the rest of the day. Just you try and wipe this smile! 😊😊😊😊
:) :) I'm chuckling at your comment, Brumington. In the midst of a queue amongst strangers. Hahaha.
Do you use improver as per Hally's recipe?
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I'm liking the gilt frame idea! 😜
Yes, I use the exact recipe as stated (including the bread improver) apart from the fact I reduce the flour by 10g to accommodate the seeds I add. Not sure if I have to or not but it works for me.
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Thanks Brumington :)
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My bread is currently doing its second rise. I'm not convinced it is going to work. I'm just used to the yeast being activated in tepid water for ten minutes before being combined with the flour. It definitely didn't lift my mc in the bowl. Fingers crossed it makes the cut.
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Itsnotartitsdinner I always set my TM to 37 speed 1-2 for 2-3 minutes after I add the water sugar and yeast. Then add the flour bread improver and salt and knead. If it is cold it might take longer than an hour to rise enough to pop the measuring sup up. On cold days I put my TM jug with the dough in it in front of the fire.
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It rose some what but not enough. I even put it on the verandah in the sun for a while. So am going to try replacing my yeast and flour. As I used a different yeast to this morning. What is better sachets or the cylinder?
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INAID as long as it is fresh that is all that matters. If you bake a lot of yeast breads the cylinder is better value.
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It's probably six months old. But I keep it in the freezer. Haven't used it for a while. I have both the red cylinder and the wallaby sachet that is 25g.
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It should be ok if you keep it in the freezer. I always do as DD does and put yeast, water, sugar on 37 for 2 minutes or so.
The secret to bread making is patience. You just can't hurry it.
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Bread making is almost an art form. It takes a while to get the hang of it but once you do it is worth it. I use this method to make white rolls and wholemeal loafs too.
I also use the one large or 2 small Vienna loaf recipe with 50% wholemeal.
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It won't beat me I will try again once my children go to their grandparents :)