Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on June 05, 2011, 11:25:20 am
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When I saw the post for these on the Pioneer Woman's website, I knew I had to have a go. I have an old cast iron frypan that was perfect for this and I loved how they turned out.
Because the PW used shop bought dough and so didn't provide a recipe, I decided to base it on Chookie's no fuss roll recipe and it was the right recipe to use.
I placed the frypan in the middle of the dinner table for us to help ourselves. The cast iron kept them warm throughout our meal, just perfect!
140g cold water
½ tsp raw sugar
1 tsp dried yeast
250g baker’s flour
½ tsp sea salt flakes
½ tsp natural bread improver (optional)
butter, melted
1 stalk rosemary, leave picked and finely chopped
Add water, sugar & yeast to TM bowl (avoiding blades). Heat 37C/2 mins/speed 1 ½. Mc on.
Add flour, salt and improver (if using). Knead Interval speed/4 mins.
Remove, shape into a ball and place in a lightly oiled bowl. Cover bowl with clingwrap and put aside in a warm place until double in size, about 1 hour.
Lightly spray a cast iron frypan with oil, up the sides as well. (or use a cake tin).
Knock down dough with one good punch. Shape into a ball, weigh and divide into 7 balls, about 55g each.
Place balls around the base of pan.
Cover with a clean tea towel, and put aside in a draft free place to rise until doubled. (I put in a turned off lightly warmed oven). When you can see them rising nicely, remove from oven and put aside while you preheat oven 210C. Make sure oven rack is no higher than half way.
Brush the tops of the rolls with the melted butter, sprinkle lightly with rosemary, then brush/dab again with butter and sprinkle/grind with sea salt flakes. Bake approx 20 mins until top is nicely golden.
Note: Definitely bake them for an adequate amount of time; let the top get really golden brown. You want the bottom of the rolls to be sure to be done.
Remove from oven, brush again with the melted butter and serve in the frypan.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_3090_zps2f5a3bdc.jpg)
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Inspirational photo JulieO,they look so delicious. :)
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What a great idea Julie, very impressive for visitors.
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I made farfallinas flower bread today, which this is a little similar in "layout". I didn't have the nigella seeds which may have made all the difference, but it was lovely bread all the same. Will give this one a go, and see which one wins over.
I love trying out new types of bread ;D
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Me too CP. I think the way this is presented is the winner and does look impressive when you put it down on the table. Plus it has a function too, keeps the rolls nice and warm. My dtr has asked me to make more for dinner tonight, :-)) we'll see. :D
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Rosemary must be in vogue over the last few days.
On Saturday I made some Rosemary and Garlic Herb Bread. Chopped 2 Garlic Cloves and 2 tblsps Rosemary (no stalks) in the TMX bowl and then made Basic Bread as per the EDC with just Bakers Flour over the top of the chopped Rosemary & Garlic. The herbs all got mixed into the dough and was wonderful.
Last night we dropped in on SIL and partner and made it all over again at her house to complement the impromptu BBQ.
I am going to make some of these rolls using the same dough if I can round up a suitable frypan.
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The old impromptu BBQ's have come a long way with the help of our TMX's - who ever whipped up a loaf of bread for one ;D ;D
Your loaf looks great Ted.
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juileo what size was your pan, and what weight did you do your rolls?
thanks
ciao uni
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JO did you sprinkle rosemary and sea salt flakes over the top?
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Great looking rolls JulieO. I don't have a cast iron pan with an iron handle unfortunately; mine has a wooden handle. I'll have to scour the second hand stores.
Ted, your bread looks scrumptious, perfect for a BBQ
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meganjane does your wooden handle screw off mine do
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Perhaps it does, I'll have to check tomorrow. It's over in the shed with the camping gear and it's dark and cold right now! :D
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fundj, my frypan base is around 20cm. I will check for sure in the morning. If I don't alter it here then that is correct.
I didn't weigh the rolls, just picked off 7 evenly sized balls. The rest of the dough I shaped into a small cobb and baked that separately.
CP, I've modified the recipe showing everything I did, I should have done that originally, easier than referring to the website.
Ted, your loaf looks great, will try your method, I like the sound of that. :)
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JulieO this looks amazing.
Bread and I are not very successful, but I am going to give these a go. We have left over roast turkey for dinner tonight so I think these would be a great accompaniment.
I have DS home sick today, so after our trip to the Dr.s I am stuck at home, so have lots of time.
Hally
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The bread is done and looks amazing. So we Will be having it later, it will be cold but still should be nice.
Thanks for the recipe
It rose well sitting by our gas fire.
hally
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Hope DS is on the mend soon Hally.
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He is a lot better now, thanks :)
Just not eating, a small bug.
The bread does look amazing, hope it's tasty. I do find It quite a lot of work for bread, what do others think?
Hally
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Hally I make my dough at night or late afternoon let it rise and knock it down shape it or put it in a tin and put it in the fridge. In the morning when I get up or whoever gets up 1st and takes it out of the fridge leave it in a warm spot for a while, and then bake it
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Maybe as I am so new to it, I keep checking on it and making sure it is rising. It loved my fire.
I am wondering if it is much cheaper to make your own or only $1 in it.
I am going to perceive as so many of you do it.
Thanks Fundji :)
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hally have you ever gone to this shops to buy bread only ?
my DH makes a joke that my bread cost $50.00 when i go to the shops to buy bread ;D
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Good point Fundji ;D
I am going to make more, think I will buy sliced bread for sandwiches. As this one worked well for me I will make more and try some others as well.
Hally
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Well the bread was absolutely delicious. DH fuss pot has not liked any of my bread but he told me tonight I have hit the jackpot
So will have to try a few different ones.
I really think the difference this time was the way that it rose so well.
Thanks again JulieO
Hally
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Hally you must try JulieO cobb loaf
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Hi Fundj,
Your idea of making the dough in the evening, letting it do the first rise then putting in the fridge sounds great.
So would It work if I did the same but didn't get the dough out until the evening,letting it do it's 2nd rise then putting in the oven. That would be great if it would be nice warm fresh bread for dinner.
I have done the Cobb load, it didn't rise as much as these rolls, but I think the trick for me is the gas fire so will give it a go. DH just wants the rolls now!LOL
Hally
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Congratulations on the success of your bread Hally. ;D I think it's extra special if I win over my DH with a recipe :D :D
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sure take it out a few hours b4 for dinner. just cover with gald wrap or a tea towel ,i give it a spary of oil b4 covering
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Yes I know Cornish cream. You should have heard him on the phone, why bother they don't work etc. I told him they looked nice, he said well the proof is in the eating and he loved the rolls.
Fundj, thanks I will that a go, I have to make pizza dough tomorrow as it's pizza night, we will see how that turns out..... Prob stick to my tried and tested Jamie Oliver recipe :)
Hally
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I don't know if you have found this converted recipe for Jamie Oliver's pizza dough Hally. :)
http://www.whyisthereair.com/?p=793
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Hally, I'm so glad it was a success for you, bread making does get easier the more you do it. There's some great recipes on here so have fun. :D
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Thanks Cornish Cream, just had a look it is a different Jamie recipe. The one I use is from his Italian cookbook. I will try the one you sent another time, I have guests over tonight. I am on the school fund raising committee and we always meet at my house, I do the food the other members bring the wine.
JulieO - yes I am hoping to get more confident with the bread. The rolls were a huge success.
Thanks everyone
Hally
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Cornish cream, sorry 1/2 asleep this morning, your link you sent me is the same one. Thank you, this will make life easier.
Thanks again
Hally
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Although I can never get nice smooth tops like JulieO, these rolls were really nice. As I was having people to lunch I wanted to get as much done the day beforehand as I could so I prepared the dough for these rolls late afternoon, did the first rise in the bowl then once they were placed in the pan, I put them into the fridge overnight. Next morning I was surprised to see they had actually risen so didn't take them out of the fridge until 1/2 hour before I wanted to bake them. I've never done this before but it is very handy if you have lots of things to do and don't want to be rushed the next day. These rolls and the small loaf I also made, were as light as a feather and enjoyed by our guests.
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I was up earlier today, so had the fire on and thiought let's do the 1st stage. The dough rose really well,knocked itmdown, it is nowmin the fridge waiting tombe shaped later and then the 2 nd rise. We are having roast pork, crackling, some Chinese cabbage stir frymand other veggies for dinner. Thought the rollsmwould be nice. So will see how they rise after being in my cold fridge.
Hally
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The dough rose in the fridge!LOL ;D
Anyway shaped it in to bread balls and left it by the fire for 45 mins, rose more. Washed with water instead of butter, rolls came out lovely, DH thought they were more like scones, they were delicious.
Seems I am getting better at this bread business.
Hally :)
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Hally, our TMX arrived on 12 Oct 2010.
It was only about 2 weeks ago that we decided to try baking some bread. I am disappointed that we did not give it a try earlier.
I am not quite ready to try Sourdough, having too much fun baking and eating basic with a few tweaks, like adding Rosemary and Garlic to the dough mix.
Thanks again to all the contributors on this forum, without you we would not be using TMX as much as we are.
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I'm glad to hear you are also hooked on bread making Ted. It also helps to make you a more knowledgeable consultant too, you will be asked all sorts of questions from the guests at the demos and being a member of this forum, you will probably have most of the answers for them by the time you start doing your demos.
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Ted, I have only been doing bread for a few weeks and they are now starting to turn out OK.
At first I thought, gosh all this work for a loaf of bread, but now my bread is tasting and looking good. I have had the most success with the rose,rosemary buttered rolls.
Haven't worked out how much money it saves, but I am sure that it does.
Hally
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Judy, your rolls look really nice, I'm pleased that you enjoyed them. :)
Hally I'm glad you are having success with your bread making. ;D
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Yes me too :) :)
Making the rolls tomorrow to go with VHJ sweet poatoes and lentil soup which I made today. (recommended by Cornish Cream)
Thanks again for the recipe.
Hally
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Thanks Julie - I would have been happier if they had looked like yours though :-)) :-))
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Don't sell yourself short Judy, they look mighty fine. :)
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You are too kind Julie :-* Taste is the most important thing to me anyway so if that passes the test and they look a bit rustic, I have to accept that. :-* :-*
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This bread recipe has been my most successful, it just seems to work for me, i used this today for the pizza scrolls and now i have batch
on 2nd rise for rolls for tea.
Don't even go there for tea, we have goulash, VHJ soup, quiche from edc and spinach quiche. So much to choose from...
Got to love cooking.
Hally :)
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I made this scachatta with julieo’s left over dough from the rosemary rolls
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That looks delicious, wouldn't mind a bite of that right now. ;D