Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on November 02, 2010, 11:42:00 am
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CHEESY GARLIC BREAD
520g baker’s flour
1 tsp salt
30g butter, diced
2 tsp instant dried yeast
290g lukewarm water, (chookie recommends using 300g water for an even lighter bread)
2 tsp bread improver - optional
Beaten egg to glaze
Place flour, salt, (improver if using) and butter in TM bowl. Turbo a couple of times until butter has combined into the flour.
Add yeast and water, then set to closed lid position and knead on interval speed/3 mins.
Leave in bowl to rise for about 1 hour with MC in place.
Knock dough down on Interval speed/1 min. Remove as much of the dough as possible from the bowl. Place bowl back on the stand and turn speed up to 6 for about 2 seconds to flick remaining dough off blades. Remove blades and get remainder of dough out of bowl.
Weigh the dough and then split into 2 even pieces.
Shape each piece into a baguette about 35cm long. The dough is lovely and silky smooth.
Place on a lined baking tray or a baguette mould, cover with a damp clean tea towel and leave to rise for 20 mins. Preheat oven 220C.
Make a slit along the top length of each baguette and brush with beaten egg.
Bake for 15 – 20 mins, or until golden and the bread sounds hollow when tapped on the base.
Reduce oven to 190C.
Garlic butter
90g butter, softened
90g tasty cheddar cheese, cubed
2 plump garlic cloves, crushed (mine was big so only used 1)
¼ cup snipped chives (use scissors)
Salt & freshly ground pepper
With blades turning on speed 7, drop garlic through opening in the lid.
Add cubed cheese into bowl, grate 6 secs/speed 8. Scrape down bowl.
Add butter, salt & pepper and snipped chives. Combine on Reverse + speed 5 until thoroughly mixed. Remove to a bowl. (do the flicking off on speed 6 again).
When the bread is cool enough to handle, cut into 2.5cm slices, not all the way through you want it still joined at the bottom.
Spread the garlic butter between the slices, wrap in foil and bake for 15-20 mins.
In the last 5-10 mins of cooking, open foil to expose the top part of the bread to allow it to crispen up.
If only wanting one baguette at a time, wrap one of the rolls in an extra sheet of alfoil then put in the freezer for another time, (already buttered).
I only made this for the first time last week but found it a bit dense so I've played about with the quantities of flour and water and am now happy with how it turned out.
If this size bread is too big for you, just divide the dough into 4, each one would be enough for 2 persons, or you could do like I did and make one big one 35cm which was perfect for us today as my daughter was visiting, and I've put 2 smaller ones in the freeze for when it's just DH and I home.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/tues015.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/bread007-1.jpg)
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Wonderful, thank you Julie
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No worries Judy, I had to post it so I could have a look at it as I can't see it in Preview! I added a bit, highlighted in italic. :)
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.....and another one being printed now, thank you Julie
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oooh, julie, yum. love your recipes and photos! so considerate of you to take photos of the insides as well....drool....why isn't there a drool emoticon?
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Thanks JulieO, awesome recipe.Like virgo9 have printed it off. :-*
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julieO, this looks yummy and who doesn't like garlic bread. ;D ;D ;D You could consider 300g. water, for an even lighter loaf. Thanks again for the beautiful photos.
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Thanks Julie for the recipe....can't wait to try it!
I can almost smell it from your gorgeous photo.
Whisks....use this for the drool emoticon :P :P :P :P because my tongue is now hanging out for some garlic bread ;D
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..........................another being printed....................poor trees. :'( :'( Too many delicious recipes. :P :P
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Thankyou everyone, you're all so nice and encouraging! :D
Chookie, I will try with the extra 10g water next time, thankyou. Have also noted in the recipe. :-*
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great to have with a bbq, now that summer is here. thanks JO
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Well, mine don't look anywhere as nice as yours JulieO but as you can see, we have tried one of them before I got around to filling them with the garlic mixture. I used the extra water as Chookie suggested and it is a nice light baguette. Off to fill 3 of them and for the time being their home will be in the freezer. Today for the first time I really needed that second bowl as I had so many things on the go at once that I had to take this dough out and let it rise in a bowl then hand-kneaded it before the second rise. Thanks for the recipe Julie.
Oops, forgot the picture - here it is. I have also spoilt myself today and ordered a second bowl set. These baguettes turned out to be very expensive ;D ;D ;D ;D
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I also made these for dinner last night, and it didn't look as good as your beautiful breads Julie, but tasted really yummy :) I think next time I make it just for my family I would probably make it into 3 breads, as one was just a little too much for us. But it's great knowing we've got another one ready to go in the freezer. Thanks again ;D
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Judy you will love the extra bowl, it is so handy. I'm glad you liked the $400 baguettes! :D
Virgo, I'm glad you enjoyed them too. It's good to be able to make them in the size suitable for your family. They do reheat very well too from frozen - a good stand by and nicer than store bought. Don't worry, my second lot looked much better than my first attempt, as long as they tasted good that's all that matters. ;D
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Lovely looking bread Judy even though it cost you $400 :D :D :D :D :D :D :D I would have said the second bowl was an essential early Christmas present to yourself. ;) ;)
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I have also spoilt myself today and ordered a second bowl set. These baguettes turned out to be very expensive ;D ;D ;D ;D
you are worth it JD
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you deserve the 2nd bowl JD - what next...another TM?
i really want to make those baguettes...
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What a lovely, supportive forum this is. Who else would not blink an eyelid at the cost of a second bowl and not doubt for a minute that it was completely necessary - no-one other than a fellow thermomixer. I won't be telling too many other people the cost of it and DH didn't even ask. ;) His only comment was that with 2 bowls, there will be no break whatsoever in the noise. Thanks girls, I wish you all had one too (I know a few of you have already). Don't think I will be getting another TMX though CP63, that would be a little extravagant.
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You will love the second bowl Judy. I didn't mention the cost to DH either, not that he would have minded.
As you know my first bowl is dented and is slightly hard to put the lid on so I don't use it as much as I could, but it is very handy when you really need it.
There will be no stopping you now.
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I'm sure I will Cookie. I was wondering if you sent your bowl back to H.O. if they might be able to straighten it out for you - there may be a very simple way of doing it without further damage and I'm sure it wouldn't be the first one they've seen with that problem. It would be nice to have 2 perfect bowls.
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Julie do you have the baguette mold your loaves look perfect?? if you do have one where did you get it from?? i actually thought that you had bought the loaves they look so good! I cant wait to give this a go (will try to get it organised to go with pizza tonight) certaintly dont think they'll be looking as pretty as yours though ;D
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Tessa, yes I have 2. They are really good, have perforated bottoms so they help to crust the bases up and you don't need to grease them either. :)
For the bigger baguettes like in the photo, I used this one: you can easily fit 4 small baguettes on these if you don't want the bigger size.
http://www.yourhomedepot.com.au/products/chicago-metallic/perforated-french-bread-pan-2-stick/bake-amp-roast-pans
And for the thinner style French sticks, I've got this one: (I use chookie's no fuss bread recipe for these, for when you just want a nice light french stick - makes 2.)
http://www.yourhomedepot.com.au/products/chicago-metallic/perforated-baguette-3-stick-pan/bakewares
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DH had a go at fixing the bowl Judy with the help!! of a good friend. I had never thought of ringing HO. I may do. I have a bowl for dry things (the old one) and one for liquid things.
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Thanks Julie, your bread was a hit last night DS1 (4) only wanted to eat the bread i had to say you can have another piece after you have had more pizza lol. DS2 (2) ate all his meal which is nothing short of a miracle :-)) but he adored your bread and also kept saying more, more lol it was a huge hit at our place i am so glad i froze a loaf :) all ready for next time.
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That's great news Terri, it does your heart good when you see your little ones enjoying something so much. Thanks for letting me know you enjoyed it, they are great to have in the freezer as they re-heat so well. ;D
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Thank you Julie for another keeper - I was so happy with this recipe I have ordered the baguette tins!
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Excellent news, glad you liked them. :D
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I made these yesterday, One to freeze and one to cook for dinner tonight with home made pizzas. Hubby said it was a tease to make him butter the garlic spread onto the baguetts and not be cooking them then and there. Haha
I'm sure we will love them tonight with dinner. They look great!
I did however get carried away with adding the water into the bowl, I was too busy trying to pour the water over the flour to make it look pretty and in my pregnancy brain I added an extra 180grams too much water :/ Ooops. I then added an extra cup flour and teaspoon yeast and it still worked :D
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Ooops good save Trish. Hope you enjoy them with your dinner tonight. ;D
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Finally got around to making this amazing bread. Yum, yum, yum .... yum. The dough was so delicious to handle, l had to stop myself from over handling. And tastes just plain delicious.
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I'm glad you enjoyed it. ;D
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Oh dear we're having pasta tonight and now I want to make this to go with it. Do you have a special tin for your baguettes? Do I need one? actually thinking about it I can make a flat garlic bread I think I have a conventional recipe that I could maybe addapt. What do you know I answered myself :-))
But is this what people use for baking baguettes? special tins.
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I did use a baguette tin for mine. I imagine they aren't essential though. JulieO has a link on the second page for them.