Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: isi on March 04, 2010, 03:24:34 pm
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Hello everyone! :) :) :) :)
As promised here I am again after a slight absence ...
I was very surprised by the concern shown by some members of this forum!
I was very excited. Thank you. :) :) :)
In my last trip made a crime :-)) - yes you read very well - isi made a crime "THEFT"
The plane had a magazine of which I stole a Page with international recipes that I found very interesting and as I am the "Woman of Bread" found it so interesting that I couldn't control my self! ;)
Quietly tore the leaf in question and lay down a deadly look to the child who was sitting at my side "Do not tell anyone" - I hope he wont be misled for the rest of his life!! :D :D :D :D :D :D :D :D
One of the recipes I found very interesting and saw it before published by a friend in a Portuguese Forum - exactly like the magazine (does she also stole a sheet??) ;D ;D
Do not ask me about the Name because cant explain it as well - but It is really very funny and the flavor - mhhhh!
Here goes:
TAIWAN BREAD
(http://i470.photobucket.com/albums/rr64/melgaco/Photo026.jpg)
Ingredients:
240 gram of water
1 teaspoon dry baker's yeast (5g)
30 gram brown sugar
30 gram butter, more to taste
500 gram of flour,
1 teaspoon salt
Preparation:
Place in the TMX water, yeast, sugar, butter and mix 1m /37 º / level 3
Add flour, salt and knead 3min / level ::
Reserve in a large bowl covered with a damp cloth.
And let rise in warm place for 30min
Divide the dough into 3 parts.
Form 3 balls and place in a greased form
(http://i470.photobucket.com/albums/rr64/melgaco/Photo021.jpg)
Let it rest for another 30 minutes or until it is double the volume
(http://i470.photobucket.com/albums/rr64/melgaco/Photo022-1.jpg)
Preheat oven to 180 º C
Brush the bread with milk and Bake it for about 30 minutes
It is really very nice but I really dont understand the Realtion wit the Name because it seems more a European kind of white Bread then oriental ??? ??? ???
Hope you like it
Regards
isi
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Looks great Isi.
You are not the first person to take a page from a magazine so don't worry.
Did you use Bakers flour or plain flour?
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Hi VHJ
I dont know the difference of the 2 flours!
I use normal wheat flour!!!
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In Australia we use bakers flour mainly for our bread making. We use plain flour mainly to make cakes and puddings. :)
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It does seem an interesting name isi...
As for the magazine... I thought you were allowed to take the whole thing... I have done. ;)
Must try this one as well... my list is getting long! :o
:D
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Welcome back Isi!!!
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Isi, made this new bread for lunch today, however I made some changes because I wanted to try some new flour. It was lovely, and DH ate far too much. I can tell other Forum members that it will work very well with all white flour, although I substituted 100g of freshly ground wholemeal flour for 100g of white flour. We bought a new bag of chook wheat, and as I had run out of wholemeal flour I thought i would grind some in the TMX and see what happened. First there was a lot of husk, so I washed it and floated off the husk. Next dried the wheat and then ground it. When cooked in isi's recipe it had a wonderful aroma and taste, unlike the bought wholemeal flour. I had to cook the loaves for 15 mins. longer, but ended up with 3 little loaves. These are a very convenient size for just 2 people. Sorry to carry on so much, it is just that a member was asking about buying grain, and this may be the answer. I think that the grain I used was not strong wheat with a lot of gluten as it took a bit longer to rise, how ever 100g in 500 is OK. It will be good in biscuits, I often use 1/2 bakers flour and 1/2 cake flour in biscuits.
I would appreciate any comments from country people who may have used their own wheat for flour.
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Great to have you back isi and you certainly hit the ground running with this lovely looking recipe. Wish I had found it before I made my loaf of bread this morning as I would have tried it. Yes, I think you are encouraged to take those airline magazines with you, so you are not a criminal isi - I usually write recipes from books in doctor's surgeries and the like and hope my name isn't called before I finish getting all of the recipe. One receptionist saw me writing one day and called out, 'just tear the page out' so I did!
Chookie, I have a packet of 'cleaned wheat' from a healthfood store - is that what you are talking about ? Will give it a go when I need another loaf - can't even remember why I bought it in the first place.
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we went to a Vietnamese restaurant once where they served a sweet bread. can't remember what we ate with it, or if it was eaten on its own, but it wasn't big. would this be something like that?
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It is unusual to get bread in an Asian restaurant and I have never eaten in a Vietnamese one so the name is a bit baffling really.
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I never worked with "real" :-)) cereals :D :D :D
but with all these explanations certainly also will try one day!
Thank you so much
:-* :-*
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Not completely sure of this (so don't quote me) but the French colonised a fair whack of Asia, especially Vietnam.
There is a fairly heavy influence of French bread making in Vietnamese bakeries. Well, here in Adelaide at least!!!!
So maybe..... and I'm happy to be corrected..... that's the link between Taiwan and bread!!!???!?!?
Anyhoo... sounds like a yummy recipe so it is on the list to try after I attempt Isi's Portugeuse rolls.
Lucky for me Im not a big bread fan otherwise the 'derriere' would resemble a rather large loaf soon enough.
;D ;D ;D :o
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The French took bread making to Vietnam when they had control of the country. In Vietnam the bread is fantastic, and in the big hotels so are the French pastries. ;D.
JD, your cleaned wheat would be superior to my chook wheat. How ever I don't know if it is hard or soft wheat. Grind a bit up and replace about 100g in a 500g flour recipe. Be prepared to cook it a bit longer. It will also take longer to rise, so give it plenty of time.
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I think that sounds like a very good explanation for this bread KL. :)
Chookie I have heard of people sieving their freshly milled flour. I think they do that to remove the husks? I mill grain for our bread but it comes from my organic distributor so I can't help. I will have to check the prices of their organic chook wheat - perhaps I should change over. :)
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It's a shame I don't live near you, I could bring you some wheat. We have heaps of it!!
Chook wheat would be a mixture of all sorts of wheat unless you are getting it straight from the farmer. It's usually wheat that's too small to sell. If it has a lot of husk, that would be the case.
I doubt that there would be bread in Taiwan unless, like China and Thailand it has the consistency of sponge cake and is sweet. That's what I've found in Asian countries. The exception, as chookie said is Vietnam. The bread and pastries there are absolutely divine!!
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Thanks Chelsea and Meaganjane for the info. on wheat. Put some of the milled chook wheat into the Date slice, very nice.
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Thanks Isi - it is strange how the Asians like their bread milky or sweet ?
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The answere is very simple:
Asians!!!!!!!!!!!!!
:D :D :D :D :D :D :D :D :D
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Isi, I made this loaf this morning and we really loved it. Would have liked to let it cool for a bit, but certain hungry people couldn't wait :D
Only changes I made were to only add 20g of brown sugar instead of 30g, and I added 2 tsp improver. Took a bit longer to rise with only using 1 tsp yeast, but that didn't matter at all.
Will def be making this one again. ;D
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The speed with which food disappears before photos are taken is always a good indicator of success ;D ;D
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Made the Taiwan bread today after a disappointing effort with the basil and cheese knots last night (lacked flavour). DD loved it but DH prefers Isi's Portuguese bread. Taiwan bread is a great bread to serve if children are the main consumers. I loved it!
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Thank you for your all so nice reports!!
It is lovely to read always (almost always 8)) so nice things :) :) :) :)
Glad you liked it!
isi :)
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How did I ever miss this? Isi it looks lovely. Maybe I have time to make it before we go away :-))
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Made this yesterday and I love it. DS wanted second and third... Next time might make it as one instead of three balls.
Thank you, Isi :-* :-*
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I chose this one to make today and almost ate one of the small loaves myself for lunch. It is a beautiful loaf, thanks isi.
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Watch out Bakers Delight - JD's Bakery opening soon. Looks fantastic Judy
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;D :D ;D ;D There's only one problem with home made bread Jan - I eat too much of it :-)) If I buy a loaf of sliced bread it lasts me over a week but this is the second lot of bread I've made in a week.
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;D :D ;D ;D There's only one problem with home made bread Jan - I eat too much of it :-)) If I buy a loaf of sliced bread it lasts me over a week but this is the second lot of bread I've made in a week.
Happy to come and help you eat it JD :-* :-* :-*
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Made this today with some changes, pics and details coming soon
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Thought this looked good to try.
Loaf 1 Started to make it but initially left out butter and salt (did not add sugar at all). Had to add 7 ( i think, but Sorry I lost count) teaspoons more water as it was too dry After the kneading stage I set timer to 15 mins.
After 15 mins I added only 20 gm butter and 6 gm salt, kneaded 2.5 more mins.
Put in bowl to rise. Rising took much longer than recipe said. ( I only used 1teaspoon - 5 gms - old fashioned dried yeast, ( not fast acting)
(http://i1255.photobucket.com/albums/hh621/Droverjess/4cd2f28a.jpg)
Shaped it and put in tin, and proved, again took much longer than recipe said. ( may be temp related, but it has been a warm day).
(http://i1255.photobucket.com/albums/hh621/Droverjess/d813613e.jpg)
Then baked at higher temp than Isi said but that is because I have an Aga and it is complicated.
(http://i1255.photobucket.com/albums/hh621/Droverjess/85397005.jpg)
Very pleased
Thank you Isi
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Loaf 2
Made in kenwood as comparison, while *: had first loaf in.
This one had 60 grams of Flahavans multiseedded oats http://www.flahavans.com/product/new.htm ground first in *: ( left from my breakfast grinding) in placed 60 g of flour.
I had to add a LOT more water. Kneaded 10 mins in kenwood. Rested 15 mins added 6 g salt and 20 g butter. Kneaded 5 more mins then added 1T linseeds, 1T poppy seeds and 1 heaped T chia gel. I then kneaded by machine briefly then finally worked in seeds by hand.
( If seeds are added too soon they cut the gluten and prevent a good rise.)
Put in bowl to rise. Again rising took longer. Again I only used 1 teaspoon -5 gms - old fashioned dried yeast ( not fast acting)
(http://i1255.photobucket.com/albums/hh621/Droverjess/da1c961c.jpg)
Then shaped and put in tin, Again proving took longer.
(http://i1255.photobucket.com/albums/hh621/Droverjess/dcb819d0.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/c6b6aec6.jpg)
Cut loaf and brushed with milk.
Baked and DH said very good, he had a crust tonight with his supper.
(http://i1255.photobucket.com/albums/hh621/Droverjess/7f8385ac.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/788f11ef.jpg)
Lovely loaf thanks Isi
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Good job Jess. Love the photos. Helps so much to show and tell.
Gert
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This is so good. Had bread and cheese and ham for lunch - with a wee bit of salad.
Fab bread, with the ground up oats. Just hope I can do it again. will let you know
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Made this again. Now our current ( not currant!) favourite loaf.
Used ground up porridge oats as flour. 60 gms substitution added in at beginning.
Added seeds in final knead.
(http://i1255.photobucket.com/albums/hh621/Droverjess/fbfa4222.jpg)
Did use kenwood as made double quantity of recipe and too much for *: in one go.
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I replaced 175g of white flour with wholemeal durum flour and only put in 25 g of sugar. My loaf took much longer than half an hour to prove (about 1.5hrs) as it's the middle of winter. It's a lovely soft loaf- I think the kids are going to love it.
(http://img.tapatalk.com/d/14/07/11/tahazuze.jpg)
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Great loaf ES 8)
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It looks lovely ES.
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Yummo! Looks like another loaf I have to try!
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Looks lovely ES, as does all your cooking
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Aw thanks CP
It was a yummy loaf of bread
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was not thinking and made rolls instead :-))
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Bread is bread Uni, rolls/loaf/scrolls - it doesn't matter.
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so true JD ;D