Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: gertbysea on April 26, 2013, 11:48:46 pm
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When visiting Helene's blog yesterday [ superkitchenmachine.com] I was inspired to make her one minute bread. You should also read her latest post about her trip to Toronto and the Canadian Food Bloggers Conference where she met with Valerie and Tabisile .
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It does not rise so much as spread after the first rise.
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In the pot.
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Lid on.
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After 30 minutes.
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OMG!
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Perfectly perfect . Thank you Helene.
Gert
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I saw this on twitter. It looks lovely, thanks.
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Wow that looks a lovely loaf Gert.
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I actually think it is the best loaf of moist on the inside , crusty on the outside white bread I have ever made. It is my new favourite of easy breads.
Gert
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Here is the link
http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html
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Looks fantastic Gert. What dish did you bake it in...
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Looks fantastic Gert. What dish did you bake it in...
One of my scanpan pots as it can go into a really hot oven.
The bread is really good and as toast right now with white pudding for breakfast you can't beat it.
Gert
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Hi Gert, that loaf looks really good I"m going to make one, thanks for the link
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Thanks Gert, on list for the week :)
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It's is so easy. After dinner just make the first stage the in the morning after the chores it is readyntomgo bake.
It almost makes itself with little human input!
Gert
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I so look forward to making it when I have some breathing space. Have hardly participated on the forum since I am caring for my parents at our home. Mum, especially can hardly walk and from Tues onwards I am going to care for a third person since DH is having a shoulder op and will have the use of one hand for two months. AAAAARGH.....
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Poor you Courton you hardly have time to scratch yourself much less make bread. Good luck with it all.
Gert
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Oh gosh Courton that is a very hard job you are doing.
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Blimey Courton you certainly have your hands full at the moment.I hope things improve for you soon. :-*
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My goodness courton. You have a lot on your plate. Hoping you get through it well. Take care of yourself too.
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Thinking of you very much Courton.
Take care of yourself too! Xxx
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Courton.. You've certainly a lot on your plate at the moment! Thinking of you and I do hope you yourself have some support.. Do look after yourself- and try to get as much rest as you can!
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Take care of yourself Courton :-*
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Thanks everyone. The real test is from the end of this week when DH comes home from hospital with one hand immobilised! We are also getting a walker for mum this week which may help her..
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Good luck with your mini hospital there Courton, you might need some early nights to make sure each day you start fresh and rested. We will totally understand if you are not able to get on here much but if you can, you will find it relaxes and supports you in what you're doing. Great job.
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Gert and others who have made this bread could you tell me what size pot, casserole or whatever you used please? I can't decide what to cook it in, or if I have anything large enough. I used to but it was lent and never came home from a family member. :'(
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This looks like a great recipe.
Hope all goes well for DH's op Courton.
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Gert and others who have made this bread could you tell me what size pot, casserole or whatever you used please? I can't decide what to cook it in, or if I have anything large enough. I used to but it was lent and never came home from a family member. :'(
This is without a doubt the most dangerous bread ever. I am frightened to make it again as it is absolutely the most outstanding bread I have made EVER. Give me the butter.
Too easy cookie. My scanpan was 20 cm but I was going to use a bigger one but it does not really matter I think. Depends on how high you want it to go. It does no rise on the parchment much until you put it in the hot pot in the oven then it takes off. I say choose the pot that will take the highest temp. Not too big and not too small.
I might start another loaf tonight as DH and I demolished it in two days. Then again I don't need to eat it. Will I won't I? I want it but I think Iprobavly shouldn't . The. Again I have no other bread in the house. Wot do do?
I ate the last for breakfast. Brekkie for one. So baaaaaaad!
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Gert
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Was just abut to start this when I saw the rising time, next time :)
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Hally start it now and leave it overnight no problem. Dump it out in the morning then leave it sitting doing nothing for an hour or two then put it into a HOT pot . You barely have to even touch it except for folding it just the once before ignoring it. You will not be disappointed.
Love to know what others think of it.
Gert
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Now that I'm attempting bread making, I will give this a go as soon as todays loaf is finished.
Don't know that my waist and hips need any more carbs though. :-X
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Yum, yum, yum. Looks like my sort of bread. thanks Gert and Helene.
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I made this this morning already had three slices, I started it yesterday morning not reading it properly so it had a 24 hour first rise, then 2 hours second rise it isn't a very fine crust but a nice taste.
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I'm going to start one tonight.
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Ok time to look for something to put it in. I very stupidly gave away my cast iron and enamelled casserole dishes many years ago and of course lent the one that I know would have been good. I can't wait to make it. Yours looks delicious Gert.
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I made this this morning already had three slices, I started it yesterday morning not reading it properly so it had a 24 hour first rise, then 2 hours second rise it isn't a very fine crust but a nice taste.
The crust is like a ciabatta or a good Italian type bread with the innards being light and fluffy .
Be sure to let it cool, completely before attempt ing to slice it.
Oh bugger I am just going to have to start another one now.
Ok time to look for something to put it in. I very stupidly gave away my cast iron and enamelled casserole dishes many years ago and of course lent the one that I know would have been good. I can't wait to make it. Yours looks delicious Gert.
The silly things we do eh? I would not attempt it in a pot that cannot take the heat. Let the pot heat with the oven I think. Can Pyrex go to 220c?
Cookie do you have a camping pot that goes into the fire? That would do.
Gert
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What I love about Helene is that she gives full credit to the origin of her recipe. Jim Lahey's book is available in Australia as My Bread. It is worth having for anyone interested in baking bread. Helene is most generous in her suggested adaptions. I cook a lot of bread in Iron pots, especially SD.
Cookie, do you have a saucepan with steel handles.? ( Not sure that I would risk pyrex. ) not as good as iron but worth a try. the iron holds the heat which gives a nice all round bake.
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You are no doubt right about the Pyrex. Chookie.
A camp oven ?
Gert
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Now that is easy to supply and why didn't I think of it. Thanks you super ladies.
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Yes, Camp oven ,perfect. ;D Good thinking Gert.
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Hally start it now and leave it overnight no problem. Dump it out in the morning then leave it sitting doing nothing for an hour or two then put it into a HOT pot . You barely have to even touch it except for folding it just the once before ignoring it. You will not be disappointed.
Love to know what others think of it.
Gert
It looks great, will make some soon, have tennis camp all morning for cp, so wont be able to do anything until the afternoon. It looks yum :)
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Yes, Camp oven ,perfect. ;D Good thinking Gert.
You think you could use Corning ware. ?
Gert
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I haven't asked DH for the camp oven as he is getting the van out to go away and with all the old cars it is a bit tricky. What do others think of Corning ware?
No need. I just asked and the camp oven was readily available. All I have to do is wash it and re oil it.
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Corning ware can get to 220c
Camp oven I love . Give it a go.
Can't wait to see others loaf just to prove I m doing it right.
Achookwoman is a master at the pot cooked bread.
Gert
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Camp oven perfect. Not expert at anything, Gert. Spend too much time playing around with recipes.
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I am quite excited about this bread.
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Maybe a stupid question but when you heat the dish is closed or open?
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I just checked Helene's recipe and now you have me wondering too. What did you do Gert?
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I heated the pot and lid but I think you could leave the lid off to heat the pot only.
Gert
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This is on my list to try. I might make tonight to cook in the morning - kids have a sports carnival tomorrow and we take a picnic to share.
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Hi Everyone!
Thanks to Gertbysea, not only for trying this recipe but for all the photos and help she has given others along the way. :-*
I'm SO pleased many forum members are trying it and enjoying this recipe. Thanks to those who have posted comments on the actual blog page for this recipe (http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html), it's always helpful to see the feedback first hand as I'm not here on the forum often enough to catch everything... Thanks too, to achookwoman, for your kind words. Would be impossible not to give credit where it's due and of course we don't really need a TMX to make this great bread recipe of Lehay's, but it's fun to use our favourite kitchen machine whenever we make anything, isn't it?!
I wanted to point out here that I always let my bread dough rise in a large bowl that is not metal. I have read a lot about metal vs non-metal and there is no conclusive answer, so I always default to using ceramic, glass or glazed pottery for the first rise.
I say this because I notice that dear Gertbysea is using a metal bowl and just a wee heads up and even though she's had great results (as witnessed by this thread!) the results may vary a bit if you let it rise in a different bowl. Still, this is the most forgiving bread dough I have ever made, but I want as many people as possible to experience success with it, so am compelled to comment.
I did a bit more research on this topic last night and what I've read is that it's fine to let dough rise in a metal bowl if you are making regular bread, but for sourdough and LONG rise bread recipes such as this, it may be best to use a non-metal bowl. I don't really want to belabor this point more than necessary, so here's a link that explains it a little bit (http://answers.yahoo.com/question/index?qid=20070406082237AAbxMlz). As I said, it's probably NOT a big deal :-)), but you never really know, till you try. Would love to see a side by side comparison... two identical loaves rising in different bowls... I'll have to put that on my 'to do' list. No wait, there's no more room on that list! :o
Okay, now am going back up to the top of this thread to read ALL the comments... I raced through them earlier, in a rush to make this point about rising in metal bowls. ;)
Cheers everyone and happy mixing!
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ps - sorry to stray off topic but last time I visited the forum Gertbysea had a different profile pic. She looks much younger now. :o How can this be? Does time spin backward 'down there' in Australia or what?! ??? Gert, you are looking great! :-* ;) Do you have a new boyfriend... or... ?? ;)
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Helene, thanks for the link about metal bowls. By luck always use glass or good quality plastic. Like glass as you can see the yeast working.
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Interesting what you said about the bowl Helene. I actually put mine in a ceramic one last night and this morning the dough looks the same so hard to say if there is a difference. It is rising again right now on the benchtiop.
As to looking younger put it down to a good filter on my iPad camera. LOL! As to a new boyfriend.......As to spinning backwards, well I live in Far North Queensland but that is an inside joke..
I'll post a photo of my loaf in the shorter ceramic bowl.
Thanks for the comments Helene. Come visit more often.
Gert
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In a ceramic bowl after 15 hours. Started at 1600 on Mon and here it is at 0700 Tues.
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After heating the oven to 240c,as my scanpan can take that heat,the loaf is going in.
It has now been 17 hours since I spent 1 minute making the dough then ignoring it.
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After 30 min lid on and 15 minutes lid off at 240c the whole time.
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Gert
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Okay, this bread has been on my mind quite a bit lately and I started a loaf at midnight last night, which has ALMOST finished cooling. This is part rye, with caraway seeds, still warm!
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I started mine last night and it is now having a little rise while I go to the hairdresser and then I will cook it. So easy to do. DH is waiting, waiting.
I used a glass bowl to rise it last night and now I have it inverted over the dough. I can see what is happening.
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I started mine last night and it is now having a little rise while I go to the hairdresser and then I will cook it. So easy to do. DH is waiting, waiting.
I used a glass bowl to rise it last night and now I have it inverted over the dough. I can see what is happening.
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It needs to cool completely. Don't do what greedy Helene did slicing it while warm.
Gert
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Adapted it into a fruit loaf. Basic recipe, except, double yeast, 200 g of fruit and walnuts, and more water????. To form a soft dough. Started at 6.00 pm and formed for second rise at 9.00 am. Baked at 10.30.' 40 mins, lid off 20 mins. I brushed with egg wash and sprinkled with chopped walnuts while on 2 nd. Rise.
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Adapted it into a fruit loaf. Basic recipe, except, double yeast, 200 g of fruit and walnuts, and more water????. To form a soft dough. Started at 6.00 pm and formed for second rise at 9.00 am. Baked at 10.30.' 40 mins, lid off 20 mins. I brushed with egg wash and sprinkled with chopped walnuts while on 2 nd. Rise.
Where is the pic!!!!
Gert
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Gert, WiFi signal weak and can't post photo. Will when I can. In the mean while we are eating it for morning tea. Lovely. Chewy crust and good flavour. Have rye in oven now.
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Gert, WiFi signal weak and can't post photo. Will when I can. In the mean while we are eating it for morning tea. Lovely. Chewy crust and good flavour. Have rye in oven now.
I'll take your work for it then. I hate that wifi stuff. Up here the shopping centres are getting smart and now have free wi fi. Also I have 3G on my mini which is great .
Gert
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Got 3 G , can I use it to post photo?
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RYE with caraway seeds and sunflower seeds on top, and salt flakes, and egg wash
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Fruit loaf
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Fruit loaf, just out of oven.
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This recipe produces a good loaf. What is even more important is that it will slot into a timeframe which will suit many people. Also it is easily adapted, as Helene has pointed out.
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Knew you could do I with 3G chookie. Fantastic pics. Isn't it too easy? Really lovely looking breads.
I m in the pub having lunch while Maria is cleaning my house. Bliss.
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Those loaves of bread look mouth-wateringly delicious (if there isn't such a word as wateringly, I have just invented it purely for this thread). Dying to give it a try - need to get a dutch oven or something that will handle the high temperatures - maybe a trip to a camping shop is required - so few outlets sell Le Creuset! I tried getting onto Williams Sonoma, but blowed if I can see the button to "buy" any items - maybe I should give my glasses a clean and that will help!
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Oh, wow! That looks fantastic!
I can't wait to try this recipe! I only have an oval shaped Le Crueset, but I'm sure that will still be okay.
Planning to get a round one soon, but probably Chasseur brand as its so much cheaper.
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I made 2 loaves plain white bread and because the internal temp was 200F I pulled them out 5 minutes earlier than suggested. Will leave in for the full time next time as they are not as light and fluffy as has been described - still delicious though and a recipe that is so easy to work around. Sending one home with GS for my DD. I used my Margaret Fulton Bessamer dutch oven and just popped my baking dish on top for a lid.
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Judy, finding the right size cooking pot can be a bit of a challenge. I used different lids but like you this is OK. Bread looks good. DD and family will certainly enjoy this. .
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I made 2 loaves plain white bread and because the internal temp was 200F I pulled them out 5 minutes earlier than suggested. Will leave in for the full time next time as they are not as light and fluffy as has been described - still delicious though and a recipe that is so easy to work around. Sending one home with GS for my DD. I used my Margaret Fulton Bessamer dutch oven and just popped my baking dish on top for a lid.
They look pretty good Judy. I think your oven should be hotter though. If you pot an take 220 or above use it. I did mine at 240c and the timing wa s perfect.
They will be delicious anyway
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Gert
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Mine has just come out of the oven. The EVOO I put all over the camp oven was the main smell for some time. I haven't cut the loaf yet, I'm waiting as I was told. DH is very Impressed with what we could do with this loaf. I thought it would be a little higher but the camp oven is 26cm wide so that is why.
Now I want to try rye and a fruit loaf.
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Cuilidh when I was in Myer on the weekend they had the La Crueset on sale, you could also try DJ's online as I think they have them.
Do you think if I put this to rise at around 11pm tonight it would be ok on Wednesday at tea time? Working I don't get home until late so wouldn't be able to do the second rise until late.
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:o Great pics by achookwoman!!! Ooh la la! Love those toppings, make it even more special. Oh that fruit loaf :-* I could dive into it for breakfast, wow oh wow!
Judy, yours look delicious too! I can see that they are moist inside, which will make them very yummy and good for toasting too, but don't be afraid to pump up your oven heat even more. I know it's dead hot and a temp that I hardly ever use, so feels a bit awkward, but it works! With a few more minutes in the oven, a tiny bit hotter, you should get that glorious cracking and browning on top too ;)
Yay cookie1, good for your for waiting! It's SO HARD to wait for it to cool, but again today I cut into mine a bit too soon. Really worth the wait, or otherwise your loaf will be truly mangled because if you are like the rest of us, you won't be stopping after the first slice and if it's too warm to slice properly you will be tearing it apart and making a real mess. :D
I agree with achookwoman about the timing of this recipe. Really easy to fit into our schedules once we wrap our heads around it. so yes Wonder I find it works well to make it around 11pm or midnight, to be ready in the afternoon of the next day. Go for it! :)
Keep on mixing everyone, I am really enjoying all these photos and especially... all your enthusiasm!
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Thanks for your comments Helene. Because the loaf is not really very big, it does seem a long cooking time but I will go with those who know better and take notice of the advice next time. These loaves are more like my sourdough loaves. My oven is fan forced so I only used 220 oC, will try a little hotter next time.
How do you make the rolls Helene, do they need to be covered like the loaf or can they be cooked on a baking tray uncovered?
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Lovely loaves everyone :D
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Cuilidh when I was in Myer on the weekend they had the La Crueset on sale, you could also try DJ's online as I think they have them.
Thanks, Wonder. I had intended to check out Myer and DJs but got side tracked and ended up ordering a La Chasseur off Peters of Kensington ($111.00 + $11.00 P&P). That should do the trick. Deep down I would have liked Le Creuset but it's too late now.
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Marina I have one f both brands and can't tell the difference, I would definitely go for the cheaper one these days. I also ave an Aldi one which was only $40 and its great but to arge and flat for this recipe.
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Cuilidh, what size did you end up buying? I'm drooling over a 24cm White Le Chasseur (http://www.yourhomedepot.com.au/products/le-chasseur/french-oven-round-white-24cm-3-8l/casseroles-amp-stockpots) at Home Depot online.
Unfortunately, it's out of stock. I've emailed them to see when it will be available. It's the best price I've seen so far online.
Just found one at Kitchen Style (http://www.kitchenstyle.com.au/19914.html?utm_source=getprice&utm_medium=cpc) for $170 including postage of $11. Bought it!!
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Love pics and bread everyone. ;D
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Cuilidh, what size did you end up buying? I'm drooling over a 24cm White Le Chasseur (http://www.yourhomedepot.com.au/products/le-chasseur/french-oven-round-white-24cm-3-8l/casseroles-amp-stockpots) at Home Depot online.
This (http://www.petersofkensington.com.au/Public/Chasseur-Apple-Green-Round-French-Oven-24cm-38L.aspx)is the one I got. How can the prices be so different?? I know if we were selling somthing in our shop for $310.00 we certainly couldn't look at taking $200.00 off the price, we'd be 'down the gurgler' within days if we dropped our prices like that - it really makes you wonder about the price mark ups these shops have.
I am hoping mine will be here by the weekend. It's interesting to read the tech. information - on mine it says it is oven safe up to 200C, whilst on yours, MJ, it says 240C - We should be safe going to 220C as it is half way between the two!
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i use a cast iron pot for when i make the 5mins a day bread, love cooking and baking in it but its so heavy and only use it when frank is around
i think i got mine from a camping shop much cheap and will last for ever if its seasoned correctly
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I was just about to go to a camping shop too, Uni, but the hand I had my operation on last week is still too tender to be carrying something heavy like that to the car, into the house, etc. so decided on the convenience of the internet instead. Fortunately I will have two able bodies around me at the weekend for my breadmaking experiment, so I should be able to get away with using the dutch oven then.
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Love the Le Chassuer pots but buying one is just not an option. I have corningware and Pyrex with glass lids. Will it work in these or do I need cast iron?
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Kimmyh, it will work in Pyrex, the problem is , will they stand the high temp. I think with this recipe that 2 things happen. The cast iron helps cook the bread from all sides and the lid keeps the moisture in for the first 30 mins. With the cast iron pots the different temps advertised is to do with the knob on the top, not the cast iron.
The 24 cm pots might be better with 1 1/2 mixes. And extendthe time. I cooked the rye loaf in an 18 cm.
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Thanks for the tip, Chookie. I will remember that.
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Oh, how frustrating! I checked Peters of Kensington, but they didn't have any white ones in stock. I nearly bought the smaller one, but decided that the 24cm will be more versatile.
I'm heating up my Le Creuset oval at the moment and my dough is nearly ready to go in the oven.
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MJ, will be interested to see how the size goes. Good luck.
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I've just taken my loaf out of the oven. I used my 27cm x 22cm Oval Dutch Oven and the loaf isn't as high as it could be, but it's still gorgeous!
I can't get over the wonderful aroma of this bread. Only 1/2 tsp yeast and it's so light and airy. Can't wait to eat it!!
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I've just taken my loaf out of the oven. I used my 27cm x 22cm Oval Dutch Oven and the loaf isn't as high as it could be, but it's still gorgeous!
I can't get over the wonderful aroma of this bread. Only 1/2 tsp yeast and it's so light and airy. Can't wait to eat it!!
Let it cool! Can we have a pic please? That is a big pot so won't be as tall but it will be wonderful just the same.
Gert
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Thanks chookie, I think it's worth a try. Will give it a whirl over the weekend.
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I've just taken my loaf out of the oven. I used my 27cm x 22cm Oval Dutch Oven and the loaf isn't as high as it could be, but it's still gorgeous!
I can't get over the wonderful aroma of this bread. Only 1/2 tsp yeast and it's so light and airy. Can't wait to eat it!!
Let it cool! Can we have a pic please? That is a big pot so won't be as tall but it will be wonderful just the same.
Gert
I've eaten half of it!! I'll take a photo tomorrow.
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That is the problem with this bread!
Gert
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Starting this today :)
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Can't wait to try this, will start it Friday night after work so we have yummy fresh bread for the weekend!
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Oh my goodness gracious me. Perfect. Lovely crust. I'm in love. The best minute I have ever spent!(http://img.tapatalk.com/d/13/05/02/muteseme.jpg)
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making this tonight for school lunches
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First time I've added a photo in Tapatalk! I love this bread. We had it for breakfast with bacons and eggs and again as a toastie for lunch.
I have another on proving. Just for fun, I put in 100g lupin flour.
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Looks good MJ. This may be my next loaf, now that I'm getting into bread making :D
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No one has had a fail with this bread and everyone loves it. Isn't that great.
Gert
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Looks great MJ. I might start some tonight and have toasties for dinner tomorrow.
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:o Woh! That's a big photo! How do you reduce them before posting to Tapatalk? Gert?
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:o Woh! That's a big photo! How do you reduce them before posting to Tapatalk? Gert?
Very good question!!!
If you take a photo with an iPhone you can send it by email to yourself and reduce it before sending.when you get it you can save it and use that. If you take it with a camera you can photoshop it on your computer. If you take it with an iPad I have no idea. I am not a photo person but Tarsis or SueJen may be able to tell us.
You can also upload indirectly from your computer to here but I don't think from your iPad or phone.
Love it if someone could tell us. We could put it in the tips and tricks thread.
Sorry not any help.
Gert
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I'll start a new topic re this issue. Thanks Gert.
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The one minute bread is in the oven at the moment. Prefect opportunity arose last night when DH's friend rang to say he was coming to visit him at midday. Leaving them with yesterday's leftover chicken soup and freshly cooked bread. I have been invited to a charity lunch at the NSW Parliament House - so I am escaping for a few hours!
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The one minute bread is in the oven at the moment. Prefect opportunity arose last night when DH's friend rang to say he was coming to visit him at midday. Leaving them with yesterday's leftover chicken soup and freshly cooked bread. I have been invited to a charity lunch at the NSW Parliament House - so I am escaping for a few hours!
Wow Courton!!! An invitation to Parliament House 8) pretty impressive.
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I have just started this aiming for brunch in the morning.
Hope your event was nice Courton
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Well the boys enjoyed the soup and yummy bread (and as I found out tonight it is yummy), and I enjoyed the lunch. I have been to this lunch once before and really enjoy the great women speakers they have. Last time it was Quentin Bryce who was phenomenal and today it was Justice Virginia Bell who was a witty and interesting speaker.
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Just had a piece toasted with my bacon and eggs.
I found the bread quite heavy and while I really liked it I prefer the Vienna loaf recipe but cooked in the same way, I found that loaf to look the same but much lighter and still with the great crust. I find cooking the breadth is way in an already hot cast iron pot gives a great look to the bread and great crunchy crust which I love.
(http://img.tapatalk.com/d/13/05/04/9uhu8u5y.jpg)
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Lucky you courton!
Gorgeous looking Bread, Wonder. Yes, I found it a little heavy, but the taste is wonderful. Where's the Vienna Loaf recipe?
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Looks great Wonder. As you have already discovered, you can bake most bread using this method. The long first rise does develop the flavour. You also need not put it in a hot pot for a similar result.
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Another success story! I actually like my bread a bit heavier, and the crispy crust is to die for. I'll definitely be making this bread again and again.
(http://img.tapatalk.com/d/13/05/04/e2a3yga5.jpg)
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DH and I ave both just had some with butter and Vegemite and while we like the flavour it's a unanimous decision that its too easy fr us so I'll go back to other recipes we have like much more.
MJ I don't know how to link from my ipad to a recipe but I generally use either Hally's high bread or the "one large or two small Vienna" recipe and use the same method of cooking and they come up great.
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MJ, here's (http://www.forumthermomix.com/index.php?topic=8950.120) Cookie's Vienna loaf - it is a great recipe.
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just abut to get this out of the oven.. :)
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Thanks Judy. We aren't big bread eaters in this house but that's our a outtie recipe.
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Yummy, will post photo Monday
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Made this at the weekend and, like everyone else's, it was a great success and I am really pleased with it. Mine had more of the consistency of a sourdough loaf and the crust was great. As I had a slightly larger dutch oven I took Judy's suggestion and made 1 1/2 times the quantity and all went well - although I don't know what I did that was different, but the dough didn't go particularly 'bubbly and gooey' during the long rise period but that didn't seem to be detrimental to the end loaf.
Had a friend over from NZ and she said she had heard of a similar loaf, but called it a "100 stir" loaf. Apparently it doesn't need the long first rise, so when she sends me the recipe I'll see how that goes.
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Found leuke rye sour dough in the pantry and used this method.
(http://img.tapatalk.com/d/13/05/12/y5uqy9ej.jpg)
Gert
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looks great Gert
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I think I have some of that in the pantry Gert. It looks good.
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I just remembered I have that one in my pantry too... Think that's a good excuse to try this method - oh and using my Mum's Miele oven is a great excuse too, it makes fabulous bread.
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Success too. Cooked it in my Pyrex (old smokey color) casserole dish. Forgot to heat lid. It's not as brown as everyone else's but not game to turn oven up anymore than 220c. Love the flavour and crust. Thanks for sharing the link Gert. Will be making again. Sorry about the photo. It's all I could manage before we ate more! (http://img.tapatalk.com/d/13/05/14/udepara5.jpg)
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Lovely loaf kimmyh :)
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Kimmy that looks very nice.
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Yummy Kimmya. I actually like a lighter colour crust.
Gert
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Yet another win. This bread is no fail.
(http://img.tapatalk.com/d/13/05/17/u8yjunur.jpg)
Gert
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DH loves the crust ones of this bread.
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I'm going to try this but I'll substitute olive oil for the coconut oil and I don't have any almond flour so will be forced to use almond meal.
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Welcome to the forum kerryphillips.
What recipe are you going to make the substitutions in please? I was just wondering as Helene's bread doesn't have oil or almond flour in it.
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I don't believe this bread. Just wanted to see if I could fit my smaller pot with my next size up in the oven so I could make two at a time and the smaller pot took the bread nicely and cooked it quicker . You cannot not make this bread.
(http://img.tapatalk.com/d/13/05/25/yva5u4u4.jpg)
Gert
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My DH really loves this bread. I have been making it in our camp oven. But as it is so popular I think I will try and buy a cast iron casserole to do it in. We can't wait to get home and make some more. DH loves the crustiness of it.
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Honestly I am gobsmacked every time. Two wins in two days! I am even considering buying a cast iron pot in a different shape just to make this bread in.
(http://img.tapatalk.com/d/13/05/26/nyhy5y7y.jpg)
Gert
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Me too Gert, I want a smaller pot so I get a higher loaf. My old le creuset Dutch oven is a bit big to make sandwich size bread, still loving the bread though!
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Looks great Gert.
I made this last weekend and forgot to post. I only have a huge cast iron pot or these mini ones, so I used the mini ones and made 8 mini loaves. I did everything the same, but reduced the cooking time. Very tasty bread.
(http://img.tapatalk.com/d/13/05/26/gyqa3yvy.jpg)
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Lovely Katie. I think I will buy a pot about 20cm. Hopefully that will give me a taller loaf.
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Great idea Katie, love your pots.
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OMG I think I may have to go to POK for a pot or 10. Gee thanks I think Katie,
Gert
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;D ;D ;D ;D ;D
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Love those red pots Katie.
Love this bread too.
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Thanks!
Gert I did buy those little cast iron pots at PofK, but awhile ago. Love PofK!!
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Made this bread today. ;D DS just loved it :D
(http://i950.photobucket.com/albums/ad348/Cornish_cream/b744aa13e2dfc67a1a36ae9490208f6d.jpg)
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That looks a lovely high loaf CC. How big was the container you cooked it in please?
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Thanks Cookie :-* I cooked it in my 20cm Le Creuset pan after reading your post ;)
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Lovely looking loaf CC. I also look in awe at how beautifully green your grass is. This is a huge thing I noticed and realised I missed when I went home on a visit a few years ago.
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Plenty of green grass here Brumington :D :D Would exchange it for a bit of your summer sunshine ;) ;D
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Thanks CC. I thought I would buy a 20cm one. Now I know it will be perfect. Thanks.
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I am soooo chuffed! I was just looking on the PoK website for 20cm le creuset pans, when I saw a picture of this:
http://www.petersofkensington.com.au/Public/Le-Creuset-Cobalt-Blue-Multifunction-Pan-22cm-18L.aspx (http://www.petersofkensington.com.au/Public/Le-Creuset-Cobalt-Blue-Multifunction-Pan-22cm-18L.aspx)
and I realised I already own one! Many years ago bought a le creuset 'set' which included this pan which I have NEVER used. I've dug it out of the back of the cupboard and will make my next batch of bread in it.
On the down side... a lost retail opportunity ;)
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Great find deedub, saved you heaps ;D
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cant wait to try this?? has anyone tried a version with other goodies added such as cheese, tomatoes, herbs?/ if so what types of quantities worked well?
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GHM, that would be good, for bread with soups...
added herbs ect..
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Another two winners.
(http://img.tapatalk.com/d/13/06/03/adaqysav.jpg)
Gert
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lovely loaves gert ;D
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Gert, these are just beautiful..
Katie love those little pots. Ral bought me some and I have only used them to bake apples in. Think I had better rush out to the kitchen and make a double lot. thanks for this good idea.
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I wanted a round loaf so thought I would play with this recipe. For the second rise, 1 1/2 hours I lined a plastic bowl, similar size and shape to the cooking pot. When risen, lifted the lot into hot pot andbakedwith lid on. Not perfect but pretty good. See photo.
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(http://img.tapatalk.com/d/13/06/05/ave4ajy2.jpg)
Almost there. Gert, I think your loaf is better.
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What a brilliant idea! Chookie, could you have let it rise in the pot itself?
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Good one chookie. I am on the hunt for an oval or rectangle pot with lid.
Gert
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What a brilliant idea! Chookie, could you have let it rise in the pot itself?
GF, can't do as you need to heat pot in oven before you pop the dough in.
Gert , I have an oval pot but it would need double the recipe. I could roll up foil and put it in each end , have done this , but get rough ends on loaf.
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Clever girl chookie. I don't need a new pot but if I see one at the right price I will buy it.
Gert
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I'm looking for one too. I would like the bread to be a little taller than the last couple were.
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Coles have a 4litre cast iron casserole dish with heat resistant knob for $20. In this weeks catalogue.
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Thanks Jeninwa. I will have a look.
I have your hug waiting whenever you would like a coffee. :D
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(http://img.tapatalk.com/d/13/06/05/ave4ajy2.jpg)
Almost there. Gert, I think your loaf is better.
I've got that pot but it's green :D ;D
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Not sure what I did wrong but mine was very heavy this time. Not a problem cause its good for toast. I did put some additions so this might have been the problem.
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Very time I have a win I am gobsmacked with my success. When I need a lift I make this bread just to prove how great I am thanks to SuperKitchenMachine.
(http://img.tapatalk.com/d/13/06/11/asuzyjup.jpg)
Gert
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Will try just need to get a smaller cast iron pot.. My le creuset is 28cm so a bit big..
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When I need a lift I make this bread just to prove how great I am thanks to SuperKitchenMachine.
Gert
The only problem with this, Gert, is that you have to wait so long before you get the end result, but, it is definitely a brilliant loaf and well worth the wait!
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check out POK daily deal today :)
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check out POK daily deal today :)
Good price but not really suitable for this bread as it needs to be over 200c and these posts are only good to 200c I was also warned they crack if they go much over that.
Gert
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Gert, I cook mine at 200 FF. my oven doesn't like to go over this. It turns its self off. my loaves arent as brown as yours , but this is OK for us.
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Le creuset pots (not chasseur as per deal) will go higher but depends on the handle if you have the plastic type one and not ss one it will crack apparently but not the actual pot or so i was told .. Have never had mine up tat hot though as often even on low the pot gets quite hot and retains the heat..
Just checked french sites as the english ones are vague says up to 190 for the non metal handle which you can buy and replace with le creuset for 15 euros (not sure of price in oz) but unlimited temps with métal handle...so fine for the bread!
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Thanks for that frozzie.
Chookie I really prefer mine not so brown so do some with less heat. I was so pi##ed off about the non arrivals I gave one loaf to my cleaner today so making another tonight with rye flour I made. Substituted 160 gms flour , added some caraway seeds and a bit more water. We will see what it looks like in the morning. Be good for sangers with the slow cooked silverside.
Gert
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Gert, I cook mine at 200 FF. my oven doesn't like to go over this. It turns its self off. my loaves arent as brown as yours , but this is OK for us.
Never heard of an oven like that. Probably a good thing.
Gert
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Another loaf substituting 160 gms of rye flour and adding caraway seeds.
(http://img.tapatalk.com/d/13/06/12/e7e9atyr.jpg)
Gert
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Yummo Gert. I have been looking at cast iron casseroles and the temperature has been bothering me too as they all have 'lower heat' handles. I will keep looking.
Jeninwa I was slack and didnt look in Coles for their specials until Monday and they had sold out. I tried several but it had been very popular. That will teach me to act a lot quicker if I really want a special.
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I found an oval dish at the back of the cupboard. Look what I made....
(http://img.tapatalk.com/d/13/06/14/tunejene.jpg)
It's half gone now as the kids have attacked it (with a little help from me)
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That looks mouth-watering, ES.
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wow ES looks great
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ES . . that looks really good!! Love those treasures from the back of the cupboard!! ;D
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ES that looks great
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I made my last one using my Corningware casserole dish. I put it in a cold oven and warmed the dish to 200 degrees before I added the bread dough. I was really pleased with it.
(http://img.tapatalk.com/d/13/06/17/e7ugydah.jpg)
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Well done cookie.
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Looks good Cookie ;D
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Just had some visitors up from Sydney. My friend Sue took this recipe back and this is her first effort. Sadly Sue does not own a Thermothingy. Not bad eh?
(http://img.tapatalk.com/d/13/06/21/guja3udu.jpg)
Gert
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Not bad at all. I'll bet it still tasted good though.
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I'm thinking I might try this for the next camping trip. If we must carry the camp oven...
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Just had some visitors up from Sydney. My friend Sue took this recipe back and this is her first effort. Sadly Sue does not own a Thermothingy. Not bad eh?
(http://img.tapatalk.com/d/13/06/21/guja3udu.jpg)
Gert
Ooo love la motte butter.. Salted of course.. Great effort on the bread gerts friend!
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Gert, love the rustic look of this loaf. There is no reason why you can't make a good loaf without the TMX. TMX just makes it easier. Good butter is essential, as your friend knows. ;D
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This morning I made this to Helene's recipe http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html. but using Alyce Alexandra's method http://m.youtube.com/watch?v=y1mEfut8n-g&feature=plcp
It was so easy just using the super spatula (http://img.tapatalk.com/d/13/07/07/ysebu5at.jpg) to easy the dough onto the paper laying in the tray. The folding was a cinch. I sprayed it with water put a pan of water underneath and popped it into the oven at 250 for 10 minutes. When I opened the oven. I wondered if I heard Alyce correctly as the bread was cooking too fast and was already brown so I removed the steaming pan of water , turned the oven down to 210 and cooked it a further. Maybe 20 minutes just on the shelf having taken the bread out of it's tray as well. This is the result.
(http://img.tapatalk.com/d/13/07/07/depu5eqe.jpg)
Look ma, no Dutch oven!
Gert
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Now I am jealous as it would have been much, much nicer than the bread we are eating now courtesy of Qantas in Cairns.
And the coffee would have been better too ;)
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Now I am jealous as it would have been much, much nicer than the bread we are eating now courtesy of Qantas in Cairns.
And the coffee would have been better too ;)
;D ;D ;D
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Gert, looks great. Love how you are playing around with the recipe. Nothing like home baked bread. MF , I think I miss good coffee when flying, even more than good bread.
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I agree chookie :)
Can't complain about the bubbles though and it is afternoon now ;D
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OMG! Devine.
(http://img.tapatalk.com/d/13/07/07/ypure3an.jpg)
Gert
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Wow gert, amazing bread ;D
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Looks perfect Gert :)
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Clever Gert. It looks very tasty.
MF there isn't a lot to say for Qantas food, unless you are right up the pointy end. Even the Qantas club stuff is just ok. But very helpful if you are hungry.
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OMG! Devine.
(http://img.tapatalk.com/d/13/07/07/ypure3an.jpg)
Gert
Wow. Looks beautiful.
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I loved how easy it seemed to stretch the dough in Alyce's YouTube thing a ma jig.
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That loaf of bread looks great, Gert. Unfortunately the link to Alyce Alexandra's method isn't working for me.
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Try this link Marina.
http://m.youtube.com/#/watch?v=y1mEfut8n-g&feature=plcp
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no luck CC, still will not open 4 me
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Funny, works for me :D :D I'll try again
http://m.youtube.com/#/watch?v=y1mEfut8n-g&feature=plcp
Any good now?
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Thanks CC but, like Uni, I still can't get it to open.
I am wondering if country of origin has something to do with it? But no, that can't be it because Gert is in Aussie and you are in England. Just cranky computer programs probably.
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Can't think why it won't open ???
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Go to You Tube and search for Alyce Alexandra's cheats sour dough or google it. Should find it easily.
Gert
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Thanks, I've got it now here (http://www.youtube.com/watch?v=y1mEfut8n-g).
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Link worked for me... Gert was your tray hot or did you just do what alyce did and put one rise bread on tray and in preheated oven??
Bread looks great :)
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Nice loaf Gretch, must do one x
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You would not regret it. Tis all I make these days because it is no effort. DH loves it . It lasts him 3 to 4 days, does not get mouldy and is great toasted . Why bother with anything else I don't eat much bread and really I have made a lot of more complicated loaves which were all about the challenge not the eating. Once I know I can do it I lose interest so love this bread as it is a no brainer and impresses guests no end.
Gert
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Looks good, will try it. Might suit our haphazard life can you list ingreds please Gert. Thx
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Gerts link worked for me on my ipad. Bread looks great Gert, I must jive this recipe a go.
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Looks good, will try it. Might suit our haphazard life can you list ingreds please Gert. Thx
. . or you can try here, DJ
http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html
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Just made some bread using Alyce's recipe, took the water out after 10 min and it looked cooked, turned the oven down, why didn't I read this thread again before I put it in the oven. Gert what temperature do you now cook this loaf at?
(http://img.tapatalk.com/d/13/07/19/rypuhy4y.jpg)
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Jeninwa that looks lovely. I must try Alyce's version.
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That looks great. Perfect.
I Iuse SuperKitchenMachine's recipe but Alyce's method. I put it in at 220 now and leave it. I think her oven is too hot but I like not using a pot.
Gert
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Ir is hard not to get addicted to this bread. I don't even eat it but make Two loaves a week for DH. Ok do eat a crust now and then.
Gert
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I'm going to start this tonight. I'll use Alyce's method and see how I go.
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Can't wat for you to try this cookie.
Gert
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I started another loaf last night this time using Helene's recipe, but will use Alyce's method again, my first loaf didn't last long, DH loved it.
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Why is everyone suddenly using Alyce's method instead of Helene's?
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Because you don't need a pot.
Gert
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Oh, right - thanks Gert ;D
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I made the mix last night but nothing happened overnight, so now its sitting on a hot water bottle near the window getting a bit of sun
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Mine is all bubbled up and raring to go. I have just come back on here to look at Alyce's utube again.
(http://img.tapatalk.com/d/13/07/21/a5umyde6.jpg)
Now to do Alyce's trick with it.
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Ready to put into the oven. I was nervous doing the folding but what fun. It is so elastic
(http://img.tapatalk.com/d/13/07/21/bu8u9eje.jpg)
The finished product. A bit rough but maybe I will improve.
(http://img.tapatalk.com/d/13/07/21/8ege6yhy.jpg)
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Looks good to me, Cookie. I was going to make this at the weekend as well because I want to try out Alyce's method, but a bit too cold so I will have to wait another month or so. I've made this loaf a couple of times and it has always worked out beautifully.
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Beauty!
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Another great loaf no photo as DH cut into it as soon as it was cool enough.
I wrap mine in a towel and leave overnight. Ready in the morning.
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Don't tell anyone but we ate all of the one I made yesterday. 8) 8)
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;) no worries cookie, your secret is safe with only 9,700 members
the hot water bottle worked a treat. instead of putting a cup of water in a tray I threw it on the floor of the oven after I'd put the loaf in.
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Didn't the hot water bottle burn? I'm glad the bread worked out. I'm going to try one tonight with spelt and rye in. About 50g of each.
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CP I do a similar thing with most of my loaves now. When placing in the hot oven I quickly skirt water from a drinking bottle and shut the oven door as fast as I can. I've been finding a drink bottle the best to squirt from as you get more water quicker than a spray bottle and gives off quite a lot of steam. I've been getting a great crust on all my bread.
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Great hint Wonder. Steam seems to be the secret.
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I'm pleased with my rye and spelt loaf. I also cooked it for about 40 minutes this time. I had trouble stretching the last side over as I had thought "surely you don't really need all this flour", I found out that you do as it stuck.
(http://img.tapatalk.com/d/13/07/23/7etatypu.jpg)
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Oh yes. Great. Take a pic of the inside before you eat it all.
Gert
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I made it for visitors, but then forgot to remind them to take it! At least I now get to taste it. ;)
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You were meant to keep it!
Gert
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Another success substituting 180 gms of whole grain flour.
(http://img.tapatalk.com/d/13/09/05/e8uju4ep.jpg)
Gert
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I love this bread, it is so versatile. We have so many breads that we love now it is hard to decide which to make. Today it will be sourdough as my starter needs a big boost.