Breadziller Loaf

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This is my first attempt that grossly over proved hence the name 'Breadziller'.

This is my first attempt that grossly over proved hence the name ‘Breadziller’.

This is an adaption of the basic bread recipe featured in the Thermomix ‘Everyday Cooking’ Cookbook. I had a lot of trouble getting my bread to prove or rise ready for baking, so started looking for tips. This is the final version which seems promising. (Although I may yet do some tweaking).

The first time I tried this version of the recipe I forgot to turn on the oven so the dough sat there for yet another hour before I realised, and continued to prove into this huge mushroom that swallowed my bread tin. It still tasted ok, if a little dense but that’s how it got its name ‘Breadziller’. 🙂

You need:

  • 300g Water
  • 1 Sachet Dry Yeast
  • 1 Teaspoon Salt
  • 1 Teaspoon Bread Improver
  • 500g Bakers Flour
  • 20g Olive Oil

Instructions:

Heat water to 37 degrees at speed 1.

Add yeast and oil and mix for 1 minute on speed 1 to activate the yeast. Add flour and bread improver then salt. Mix for 5 seconds on speed 7 to combine. Set dial to closed lid. Kneed dough for 1 minute and 30 seconds on interval speed.

Place dough in an oiled bowl or silpat baking mat and leave to prove for 30 minutes in a warm spot. Dough should approximately double in size.

Brush with milk for a golden crusty top and bake in the oven for 25 minutes at 180 degrees.

Bread should sound hollow when tapped on the bottom.

Tips:

  • Use lukewarm water to help activate the yeast.
  • Add the flour then the salt to avoid the salt killing the yeast.
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