Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: isi on February 15, 2010, 12:54:56 am
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Hello once again :D
This bread is so delicious for its texture and flavor!
It is one of my favorites - and a very strict rule here at home:
The first slice must always be MINE. Crunchy ............ oh heavens, an event!
Here goes:
BUTTERMILKBREAD (for 30cm pan loaf)
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0010.jpg)
600g flour (I normally use 300g Rye and 300g wheat flour) - imagination is the limit - use what you like more!!!
300 g Buttermilk
250 g of water
30 gr fresh yeast
2 tsp salt
2 teaspoons balsamic vinegar
Put all the ingredients in the TMX and programm 7 minutes ::
The dough is a little liquid thats normal but if it seems too runny just add a little more flour!
Put the dough in a greased and Flowered Loaf Pan (30cm) and let it rise until it gets double.
Put in prehated 240º Oven for 10 minutes and than put the temperatur down to 200º for 35 minutes!
Dont forget to put a dish with water inside the oven - VERY IMPORTANT
When there are 5 to 10 minutes to finish usually take the form of the bread and let it like this the rest of time!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0093.jpg)
I hope you like this one too - it really is soooo crispy on the first day and very nice next days too!
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Oh how good does that look isi. Must get myself one of those proper bread tins with a lid and I'm with you on the first slice. I love it with butter and vegemite. You amaze me with all these bread recipes. I thought bread was bread but it is not when it's isi's bread - you have enough recipes to write a book :o :o Thank you again isi :-* :-*
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Thanks this recipe Isi. I am looking forward to trying this one too. Your English is improving so much everyday - you are so clever to be communicating so well in another language. :)
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What a lovely looking bread Isi. A beautiful clean oven as well. As judy said you must have enough bread recipes to write a book.
Thanks, this another I must try.
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Isi, the bread looks scrumptious! :P :P
Definitely on my "to try" list!
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Me too, thanks Isi. ;D
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I am eager to know of your results, especially Courtons Bread! ;)
I love this - but to be honest - I love anything that is bread :D :D :D
About my oven: When my husband sees me in the kitchen with the machine always says "See if you avoid taking pictures of the filter from the oven because it is a disgrace - haaaaaaahaaaaaaaahaaaaaaaaa
:-* :-* :-* :-*
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Is that a Miele oven isi - the filter looks just like mine but because I don't use my oven to roast in, I never put the filter on so it is still brand new. Would be hard to clean I would imagine.
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Lovely looking loaf :) I still can't get over the length of that bread tin lol
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Isi, another beauty. Made this today, but must admit I did put in a bit of sour dough starter. Very sticky but manageable. Beaut flavor, good texture and can't wait till morning to see how it toasts. Thanks again,
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Groan.....not another bread to try! Oh, the things I have to do!! :D
Another great recipe isi. Seriously, you should write a book on bread making. It could be a new Thermomix book.
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Meaganjane is right, Isi , write a book. The Forum will acy as your test kitchen. This bread makes beautiful toast.
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Thanks again Isi - just wish we ate more bread - I can't keep up.
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I made this yesterday. Very nice thank you Isi.
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Glad you liked it cookie - it is one of my favorites as it is nice after some days too!!
isi
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Looks wonderful Isi. Another "must try".
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I haven't made this particular loaf, but I had no luck when I made bread with a lid on the tin. First, the bread stuck to the lid, even though I greased it, then it was doughy and heavy. Maybe too much dough for the tin size. The lid didn't fit the tin properly as I bought it separately and it was meant for the black tins - mine is silver.
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This is a very nice loaf. I cooked it without a lid. To prevent the loaf sticking to the lid, spread rolled oats or sesame seeds generously over the top of the dough before putting the lid on.
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Good tip Chookie. From memory it is two 450g chunks of dough in a 680g tin to make with the lid.
I never find it sticks if I really grease it well with oil/butter.
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Made this today with few changes.
Got a very tasty loaf that didn't quite rise as expected.
Yummy crunchy crust.
Used 400 g strong plain bread flour, 50 g wheatgerm, 50g wholemeal, 100g Rye flour.
Added tiny bit of honey and molasses ( 1/2 tsp each)
Very sticky, rolled in oats and toasted rye before putting in tins. Used scrapers. Did two rises.
Will have to rethink this one.
Here it is before proofing.
(http://i1255.photobucket.com/albums/hh621/Droverjess/9ac614fb4d413a1dbd944f2df64b117a.jpg)
And here it is baked and sliced
(http://i1255.photobucket.com/albums/hh621/Droverjess/117b07958e80434cc93f60f294421eab.jpg)
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Looks delicious DJ 8)
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Looks good to me too DH.
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Looks good to me too :)
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Well thanks very much for the kind comments however it was disappointing to me in rise and texture although flavour was good.
I feel I have done much better today please see the post in the sour cream loaf thread for a far superior loaf. :D