Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: CreamPuff63 on February 01, 2010, 06:20:12 am
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Ingredients:
500g bakers flour
1 tsp sea salt
1 sachet dry yeast (8g)
2 tsp sugar
freshly ground black pepper
4 tbsp extra virgin olive oil
1 cup (250ml) warm water
125g pitted olives
Method:
Add dry ingredients (but not olives yet) to TM bowl. Combine on Speed 5 for 5 seconds.
Add oil and water to dry ingredients.
Knead for 5 minutes on Closed Lid, :: (Stay with your machine)
Add olives in the last minute or so.
Remove from TM, and place in greased bowl (or use your TM mat) and sprinkle with a little water, and then cover with cling wrap and leave in a warm place for 1.5 - 2 hours.
Preheat oven to 200 degrees celcius.
Knead dough by hand, and shape into 20cm loaf.
Place on greased and floured tray, sprinkle with flour and cover with a cloth.
Leave for 30 minutes in warm place to double in size.
Bake for 20 minutes at 200, then reduce oven to 180 and for a further 25-30 mins or until cooked.
Cool on wire rack.
(Note: I tend to use the TM mat and therefore don't do that side of the preparation, and I also use a floured pizza stone in the oven, so after the second rise I gently lift it onto the stone and brush some flour over).
Source: The York CWA Cookery Book using EVOO
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More delicious bread, my hips thank you CP63. :-*
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Thanks CP63 - I think you may need to knead for less time with the TMX ? But definitely stay with it !!
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In the original recipe, they said about 10 mins by hand
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In the original recipe, they said about 10 mins by hand
For what it's worth, I converted a bread recipe over the weekend that required 10 minutes of hand kneading. I did 3 in TMX and it turned out beautifully.
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Probably 2 mins 30 sec and then leave to rise in TMX and knead for another minute and add olives at this time ?
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I always check the progress of the kneading time required by testing the elasticity - take small piece of dough and gently stretch it - the piece should be almost transparent without breaking into holes. I usually knead for about 3 minutes and then test - sometimes needs a little more other times is perfect. A chef gave me this tip and ever since using it my bread has been lighter and even textured.
Shayla in Cape Town
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Good tip and must admit I do that - just out of habit and forget I do it. In the restaurant, where I have to knead by hand !!!!!, and four or five times !!!!!!!!, that is how we work out when to make the rolls - if it is elastic enough. Then the gluten has been activated.