Super Kitchen Machine's One Minute Bread

[ThermomixBlogger]

Hi Everyone!

Thanks to Gertbysea, not only for trying this recipe but for all the photos and help she has given others along the way.

I'm SO pleased many forum members are trying it and enjoying this recipe. Thanks to those who have posted comments on the actual blog page for this recipe, it's always helpful to see the feedback first hand as I'm not here on the forum often enough to catch everything...  Thanks too, to achookwoman, for your kind words. Would be impossible not to give credit where it's due and of course we don't really need a TMX to make this great bread recipe of Lehay's, but it's fun to use our favourite kitchen machine whenever we make anything, isn't it?!

I wanted to point out here that I always let my bread dough rise in a large bowl that is not metal. I have read a lot about metal vs non-metal and there is no conclusive answer, so I always default to using ceramic, glass or glazed pottery for the first rise.

I say this because I notice that dear Gertbysea is using a metal bowl and just a wee heads up and even though she's had great results (as witnessed by this thread!) the results may vary a bit if you let it rise in a different bowl. Still, this is the most forgiving bread dough I have ever made, but I want as many people as possible to experience success with it, so am compelled to comment.

I did a bit more research on this topic last night and what I've read is that it's fine to let dough rise in a metal bowl if you are making regular bread, but for sourdough and LONG rise bread recipes such as this, it may be best to use a non-metal bowl. I don't really want to belabor this point more than necessary, so here's a link that explains it a little bit. As I said, it's probably NOT a big deal , but you never really know, till you try. Would love to see a side by side comparison... two identical loaves rising in different bowls... I'll have to put that on my 'to do' list. No wait, there's no more room on that list!

Okay, now am going back up to the top of this thread to read ALL the comments... I raced through them earlier, in a rush to make this point about rising in metal bowls.

Cheers everyone and happy mixing!

[ThermomixBlogger]

ps - sorry to stray off topic but last time I visited the forum Gertbysea had a different profile pic. She looks much younger now. How can this be? Does time spin backward 'down there' in Australia or what?! Gert, you are looking great!   Do you have a new boyfriend... or... ?? 

[achookwoman]

Helene,  thanks for the link about metal bowls.  By luck always use glass or good quality plastic.   Like glass as you can see the yeast working. 

[gertbysea]

Interesting what you said about the bowl Helene. I actually put mine in  a ceramic one last night and this morning the dough looks the same so hard to say if there is a difference. It is rising again right now on the benchtiop.

As to looking younger put it down to a good filter on my iPad camera. LOL!  As to a new boyfriend.......As to spinning backwards, well I live in Far North Queensland but that is an inside joke..

I'll post a photo of my loaf in the shorter ceramic bowl.

Thanks for the comments Helene. Come visit more often.

Gert

[gertbysea]

In a ceramic bowl after 15 hours. Started at 1600 on Mon and here it is at 0700 Tues.







After heating the oven to 240c,as my scanpan can take that heat,the loaf is going in.

It has now been 17 hours since I spent 1 minute making the dough then ignoring it.



After 30 min lid on and 15 minutes lid off at 240c the whole time.





Gert

[ThermomixBlogger]

Okay, this bread has been on my mind quite a bit lately and I started a loaf at midnight last night, which has ALMOST finished cooling. This is part rye, with caraway seeds, still warm!

[cookie1]

I started mine last night and it is now having a little rise while I go to the hairdresser and then I will cook it. So easy to do. DH is waiting, waiting.
I used a glass bowl to rise it last night and now I have it inverted over the dough. I can see what is happening.

[gertbysea]

I started mine last night and it is now having a little rise while I go to the hairdresser and then I will cook it. So easy to do. DH is waiting, waiting.
I used a glass bowl to rise it last night and now I have it inverted over the dough. I can see what is happening.

It needs to cool completely. Don't do what greedy Helene did slicing it while warm.

Gert

[achookwoman]

Adapted it into a fruit loaf.  Basic recipe,  except,  double yeast, 200 g of fruit and walnuts, and more water?. To form a soft dough.  Started at 6.00 pm and formed for second rise at 9.00 am.   Baked at 10.30.' 40 mins, lid off 20 mins. I brushed with egg wash and sprinkled with chopped walnuts while on 2 nd. Rise.

[gertbysea]

Adapted it into a fruit loaf.  Basic recipe,  except,  double yeast, 200 g of fruit and walnuts, and more water?. To form a soft dough.  Started at 6.00 pm and formed for second rise at 9.00 am.   Baked at 10.30.' 40 mins, lid off 20 mins. I brushed with egg wash and sprinkled with chopped walnuts while on 2 nd. Rise.

Where is the pic!!!!

Gert

[achookwoman]

Gert,  WiFi signal weak and can't post photo.  Will when I can.  In the mean while we are eating it for morning tea.  Lovely.  Chewy crust and good flavour.  Have rye in oven now.

[gertbysea]

Gert,  WiFi signal weak and can't post photo.  Will when I can.  In the mean while we are eating it for morning tea.  Lovely.  Chewy crust and good flavour.  Have rye in oven now.

I'll take your work for it then. I hate that wifi stuff. Up here the shopping centres are getting smart and now have free wi fi. Also I have 3G on my mini which is great .

Gert

[achookwoman]

Got 3 G , can I use it to post photo?

[achookwoman]

RYE with caraway seeds and sunflower seeds on top, and salt flakes, and egg wash

[achookwoman]

 Fruit loaf