Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: isi on January 17, 2010, 08:11:19 pm
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And here is another one ;)
The first recipe that I turned to my TMX was my favorite Baguettes
It is very easy and you can easily convert them!
Once I made this foto I left 2 completely normal and the other, one filled with bacon / Sauté onion and one with Chouriça (Portuguese sausage).
They are delicious!
Here it goes:
BAGUETTES STUFFED OR NOT
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0033-1.jpg)
For 4 large or 8 small
7OO gram flour
14 gram Salt
12 grams fresh bakers yeast
400 grammes Lukewarm water
Water into the TMX 2 minutes / Level 2 / 37 º
put the Yeast - few seconds to mix on level 3
Salt, the half of the flour - 15 seconds to level 6
Now the remaining flour to :: - 3.5 min
Let the dough go for 1 hour
Then Roll the Baguette size according to desire (with or without fillings)
Let them go another 20 minutes on the baking sheet
Preheat oven to 240 º
Bake the Baguette in 10 minutes at 240 º then put temperature down to 200 º and the bake for another 15 minutes.
Of course, the baking time for each will be controlled because every oven is different!
Oh don't forget!!! always provide a dish of water in the oven - will make it pretty crispy!
Good wishes succeed.
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That looks so easy Isi, would be great for kids lunchboxes. I will have to try.
Are you letting the dough rise in thermomix bowl like your other recipes?
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Hi
It depends - if I need the TMX to follow or not!
As this dough needs a bit more time to rise I normally put in a basin.
Kids love these Baguettes, I hope you like them too! ;)
isi
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Great idea again Isi - fantastic - you must never stop cooking !! Thank you :-* :-* :-* :-*
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Isi, another beauty, I must invite some people for lunch, so I can WOW them with your rolls. Thanks again.
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These would be so yummy with baked pumpkin, baby spinach some pine nuts and some fetta or cream cheese!
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These would be so yummy with baked pumpkin, baby spinach some pine nuts and some fetta or cream cheese!
Ooh yes.
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Isi, it really is an adventure trying all your recipes. ;D
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I hope to experience - is so simple and so delicious :P
Cookie - you know - your result is now required with photo ;) :D
isi
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Isi, I hope you don't mind, but I am going to bake some of these for a party to celebrate Australia Day. I will tell them that the recipe came from isi in Portugal .
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Chookie, that's rather a good idea. Then I can do my photo for Isi. ;)
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Isi and cookie, I realy like team work. :-))
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super!!
I am looking forward to see!
And chookie dont forgetto tell me how were the reactions ;)
:-* :-* :-* :-* :-*
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Isi, what are your favourite fillings? Can these be served cold in children's school lunchboxes?
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My favorite stuffing is Roasted Onions and Bacon!
My kids love them ALL and they always take to school.
For me they even become more tasty on the next day ;)
:-* :-* :-*
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Ohhhh..... I've got to try this tomorrow. Going out for dinner tonight - isn't it funny when you find yourself wishing you weren't so you could cook - who would have thought that would ever happen?? ??? :-)) :D
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Thanks Isi - they look perfect for the pumpkin soup we are having tonight! Can you please let me know is the flour baker's flour or just plain flour? And how much dried yeasr (in sachets) would I use? Ta xxx
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Hi Wendy!
If you could explain me the difference between "baker's flour or plain flour"? ???
I use normal wheat flour - and my sachets have 11 gram!
Hope I could help you
isi :-*
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Wendy I use Baker's flour for all my breads.
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thanks so much guys just ate my delicious bread - it was divine! may have done with an extra couple of minutes thats all. i don't know the difference in the flours - one packet says plain and one says bakers - i used the bakers xxx
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Isi, how thin should the dough be rolled? I rolled mine very thin, and they came out very crunchy. Still love the idea, but hopefully not so crunchy next time.
I spread mine with seeded mustard, silverside, tomato, cheese and baby spinach. Delicious.
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Hello
@cathy: It's hard to say since I do this without measure :-[!
never really leave it very thin - I do a calculation maybe a minimum of 5 millimeters! After the roll does go a Little bit more - mhhhh! Yes -Can this be! :-))
But now that you've done and found them too thin - the next time - if you do them again - you will know with your own feeling ;)!!
@Wendy. Glad you liked it ;) - Thanks for doing it!
bye :-* :-*
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I'll try again, but not so thin next time
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I did make these last weekend but didn't put the photo onto photobucket. We found them very crunchy too, even though I didn't roll the dough very thin. Perhaps I cooked them too long. When the leftovers were cool, I put them into a container to put in the fridge for lunch on Sunday; I forgot so the next morning I had to throw them out as they had meat in and would have gone off in the heat. I was mad at myself >:( >:( such a stupid thing to do.
We had a variety of fillings. Some had pesto, sundried tomatoes and bocconcini, others salami, mozzarella and passata. We put mushrooms and anchovy on a couple of the salami ones.
(http://i255.photobucket.com/albums/hh142/birdsam/P1000506.jpg)
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Cookie what a shame, too many things on your mind. Good photos.
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They look great. If they are too crispy then maybe leave the tray of water out and even cover with foil near the end of cooking?
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i bet you were spitting chips the next day cookie - they look superb.
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The rest of the family were worse than me as I usually have salad for lunch. It was their lunch!
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If your bread or rolls turn out too crispy, put them in a plastic bag while still a little warm. This is what they do with a lot of commercial bread. I think that is why it grows mould after a few days. Home made bread gets eaten before it gets to this stage.
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Good tip Chookie :-* :-*
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Cookie1, yours look much fluffier than mine did. Will have to try again, maybe with white flour instead of wholemeal.
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Thanks for the tips Thermomixer and Chookie. I just used Bakers flour for mine Cathy.
I'm going to do some more this weekend and I won't leave the leftovers out over night. :-\
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Just got my first batch out of the oven, wow they smell lovely and look great :) Amsure they will taste delicious as well!
Thanks soo much for this recipe.
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Good work GeraniumQueen. Good to hear your are having successes
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They were so yumm I made more today, 2 with fried onion, sooooo good!
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Hello
How wonderful that you like this Baguettes!
I am so glad :) :) :) :)
Thank you to everyone who had made them!
Best Regards
isabel :-* :-* :-* :-*
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These baguettes get 5/5 from our family. Absolutely delicious and look fabulous! I used 3 teaspoons dried yeast and 1 1/2 teaspoon bread improver. Definitely will be making again and again - especially with bacon and onion filling Thanks for another great recipe Isi! You are famous in our house! :) :) :) :) :)
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I made these today - thank you Isi - it was my first 'Isi' recipe attempt! It worked beautifully. I know what to take on our next picnic!
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Ohhhh yummmmmmmmmmmmmmmmm :)
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How much dried yeast does everyone use?? And do i need bread improver?? Going to try tomorrow as GQ reckons there the bomb!! xx
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;D LOL you ;) (btw got my book, loving it!!!)
I actually bought fresh yeast, and what is bread improver?
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I used 3 teaspoons of instant yeast.
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what is bread improver?
GQ it helps improve the texture and volume of bread. Since I've been using it, my bread baking is always a success. Find it in the shelves near the packets of dried yeast at your supermarket. I use 2 tspns per batch of dough.
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Well Isi- another resounding success. Had a few extras for lunch today so made up a batch of these and they were delicious. I used Onion & Bacon, ham & cheese & Ham & Sundried tomato as fillings & made them as small baguettes. My fresh yeast was in the freezer so used 3 tsp of dried yeast & 1/2tsp bread improver.
Thanks for another great recipe Isi. :-* :-*
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I am so Glad that you like this Recipe!
It is great because you can put in your imagination and own taste!
VHJ- I sometimes use my fresh yeast directly out of the freezer and the results are always the same ;)!
Thank you for all the nice comments!
isi :-* :-*
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VHJ- I sometimes use my fresh yeast directly out of the freezer and the results are always the same ;)!
isi :-* :-*
Thanks Isi - I'll try using it from the freezer.
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Made these for the forum challenge tonight. Because it is so cold I did the rising steps in the oven as per the Vienna Loaf (http://www.forumthermomix.com/index.php?topic=8950.0) method. First rise took 55 minutes and once shaped, the second rise was 30 minutes. It worked really well.
Baked 25 minutes 200o. No water in oven when baking, I just sprayed with water and sprinkled with sesame seeds.
Filled 2 with turkey & cranberry sauce and 1 with cheese and garlic paste. The rolls were left plain.
Nice recipe, thanks isi.
The cheese and a light spreading of garlic paste baguette was super.
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They look delicious!
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Great looking bread Judy 8)
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Yum Judy! 😋
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Thanks girls, I haven't baked bread for a while and was very pleased with them. The little fellows are so light and fluffy and apart from eating one half of a baguette for tea tonight, the rest are all now in the freezer for an on the go lunch when needed.
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Thanks for bumping Judy. They look delicious.
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Thanks for bumping Judy. They look delicious.
yes indeed :)
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Glad this was bumped. Good looking Judy?
Gert
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Thanks Gert. I do think I prefer my baguettes plain then filled once cooked though. Filling them prior to cooking leaves gaps inside but the dough recipe itself is great for making rolls/baguettes.
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Judy I have found that I end up with spaces inside in this sort of thing too. I read somewhere this morning that you need to roll the dough up very tightly. I'll try this next time.
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Oh, is that what you do LOL. Thanks Cookie.