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’. 🙂
- 300g Water
- 1 Sachet Dry Yeast
- 1 Teaspoon Salt
- 1 Teaspoon Bread Improver
- 500g Bakers Flour
- 20g Olive Oil
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.
- Use lukewarm water to help activate the yeast.
- Add the flour then the salt to avoid the salt killing the yeast.