Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Vivaroo on October 26, 2011, 11:21:31 am
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Can anyone help me with a recipe for ordinary multigrain sandwich bread like from the bakery. That one can make sandwiches with. I keep wasting ingredients and it's frustrating. The bread is kind of edible but only good for eating chunky pieces can't make a vegemite sandwich. I can do nice baguettes & pizzas, but we still buy normal loaves. The texture is wrong, flops in middle, undercooked even though sounds hollow when tapped, tried the 5 seed loaf tonight and when cutting it falls apart and is too moist even cooked 10 mins longer. I see there are plenty of bread roll recipes that are apparently easy, how can these convert to a medium loaf tin, maybe add 50% of time? Am I expecting too much, is homemade bread just so different and thin sandwich slices are not possible? And want some grains, not plain white bread.
Please help ??? It doesn't seem like it should be this hard.
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We still use our bread-maker to make sandwich bread and are happy with:
400g baker's flour + 250g multigrain flour mix (both Laucke brand) + 370ml water + EVO + a pinch of salt + tsp yeast.
Hope this helps Vivaroo!
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Thanks Carine, I'll look for that mix. Do you find sandwich bread can't be done by TMX methods or it just suits your schedule better to use a machine?
I think I went wrong with the 5 seed load (EDC) because it was too sticky to handle and I didn't do a second rise because the book didn't say. Maybe a basic white bread is easier than a grain bread and I should learn with that?
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It's more convenient to use the bread-maker for every day bread. My sons (10 & 12) make their own sandwiches before they catch the school bus (I'm out milking) and it's easier for them to have a rectangular bread to slice.
If I'm around home I like making different doughs and I then play with my TMX.
Vivaroo, if you're not used to make bread just keep practising :) You'll quickly get a feel for it!
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Viveroo, I don't use wholegrain flour, so might no be much help to you. But I do add grain and seed to chokes no fuss loaf with no problems. I add oats pepitos, poppy, sunflower and sesame seeds.
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I use this (http://www.forumthermomix.com/index.php?topic=2665.0) recipe for my sandwich bread. We love it and it always turns out well. Vivaroo when I first make some breads I put them in the wrong tin and they are a bit yuck. I often have to try a new recipe in a couple of different tins to make it perfect.
I've also found Helene's adaption of 5 seed bread very good too.
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Thank you for your replies. I'll buy more bakers flour tomorrow and keep trying.
Cookie I only know the 20x10 size loaf tins sold in the supermarket. What other kinds are there? I should google, so much I dont know!
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Vivaroo, a few problems here.
Tin may be a bit small but not the main problem.
If you can make a good white loaf, replace a 1/4 of the white flour with grain flour or 100g of white flour with milled grain. This can include some rolled oats. May need 20g more water.
Give it a good rise,(double), shape the loaf, then another double rise in tin. Spray well with water and place a dish with water in bottom of oven.
Cook bread, 200/220 for 20 to 25 mins, turning it around after 15 mins. Remove from tin , place on oven rack with bottom of loaf facing back of oven, bake for a further 10 mins.
Stick in a farenheit thermometer and if the center reaches 200 it is cooked.
DON't cut loaf until cold.
If you are not having any luck with a white loaf then try my No Fuss recipe ir Isi's Portuguese roll recipe.
I use Laucke flour, I think they make a multi grain mix. If you can get this use it and just follow one of the above recipes.
Stick with it and you will get there.
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I bought this bread tin from coles on Monday for only $7.00 its the perfect size for the no fuss bread dough its 30 by 13
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I bought one today cos I saw yours, and just taken out a loaf of isi's normal bread from the oven. (haven't tasted it yet but it was a big loaf)
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Fundj, Looks perfect.
CP, let us know how you go.
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thanks achookwoman you are the best ;D
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Thanks Chookie that's the technical info I need.
Fundj your bread looks lovely and I'll look for this size tin.
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Thanks Chookie, you are a fountain of knowledge.
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A proper bakers bread tin can make all the difference in my opinion :)
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Chookie, you lway manage to teach me something. 200 in the centre is less hit and miss than a tap on the bottom. Don't know if I can follow the " don't cut until cold" though. I believe the fresh warm crust is cooks treat. Yup, there goes that diet again.
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Chookie, you lway manage to teach me something. 200 in the centre is less hit and miss than a tap on the bottom. Don't know if I can follow the " don't cut until cold" though. I believe the fresh warm crust is cooks treat. Yup, there goes that diet again.
Yes Bedlam, I'm not too good at getting the right sound with a knock on the bottom. And I know how you feel about cutting while still warm. I don't always follow my own advice. ;D ;D What diet? The one I start EVERY Monday.
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I agree Chookie, you must always start the diet on Mondays. It doesn't feel right any other day of the week.
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that loaf turned out really well. It seemed to slice well. I only mananged 1/2 slice, and DH has finished the rest off somehow. I will make another tomorrow and take a pic.
oh and you must wait at least 10 minutes after you bring the bread out of the oven before you slice as it is still cooking inside apparently. I like to wait at least an hour so it has time to cool abit
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I found the 30cm tin in Coles today. What a bargin at $7 and cheaper than the smaller loaf tins. So maybe tomorrow I'll try again.
So 200oF = 93.33oC I should have bought a thermometer but will wing it. I should not let mistakes bother me; the bread shop is only a few minutes away, we won't starve and the walk will do me good.
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noooooooooooooo i have made that mistake,bake your at bread at 200c
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Stick in a farenheit thermometer and if the center reaches 200 it is cooked.
I thought the same thing Uni but this comment from Chookie is probably what Viv is commenting on.
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Thanks Uni, I'll be sure to bake at correct temp or it could be a long wait (like my semidried tomatoes). JDs right I was only thinking of the thermometer test to check if cooked in the centre. And waiting until bread is cool will be a new experience and exercise in patience. I'm thinking a good bread knife might also be needed. I think my cheapie is too thick and not sharp enough.
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i use an electric knife ;D its the best ;D
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Look what I made today, Isi's very normal bread rolls. I decided to relax and enjoy the process :D Tasted like bread, can't ask for much more than that! The mini scrolls had feta, rosemary and semi-dried tomatoes in oil. I will try a loaf next time.
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They look great Viv - bet you were rather pleased with yourself :D
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Lovely bread Viv,it's such a wonderful feeling when you get great results with a recipe. :)
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So pleased JD now I'll bore you with photos that I've just figured out to do*. DS can't believe I made the rolls. These poor kids normally run the other way when they smell bread cooking.
* laptop photo attachment works, iPhone photo is giant and cut off. Oh well that's enough for today.
(http://i1044.photobucket.com/albums/b448/vivaroo/7b4b7504.jpg)
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Viv , bread looks good.
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Look what I made today, Isi's very normal bread rolls. I decided to relax and enjoy the process :D
... that's what bread-making should be about ;) Well done!
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mmm Viv, that looks so good (home made Jam as well!)
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Yeah, well done. I'm pleased it has worked out.
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superb loaf, haven't made no. 2 cos it was big and probs tomorrow