Super Kitchen Machine's One Minute Bread

[achookwoman]

Fruit loaf,  just out of oven.

[achookwoman]

This recipe produces a good loaf.  What is even more important is that it will slot into a timeframe which will suit many people.  Also it is easily adapted,  as Helene has pointed out. 

[gertbysea]

Knew you could do I with 3G chookie. Fantastic pics. Isn't it too easy?  Really lovely looking breads.

I m in the pub having lunch while  Maria is cleaning  my house. Bliss.

[Cuilidh]

Those loaves of bread look mouth-wateringly delicious (if there isn't such a word as wateringly, I have just invented it purely for this thread).  Dying to give it a try - need to get a dutch oven or something that will handle the high temperatures - maybe a trip to a camping shop is required - so few outlets sell Le Creuset!  I tried getting onto Williams Sonoma, but blowed if I can see the button to "buy" any items - maybe I should give my glasses a clean and that will help! 

[meganjane]

Oh, wow! That looks fantastic!
I can't wait to try this recipe! I only have an oval shaped Le Crueset, but I'm sure that will still be okay.
Planning to get a round one soon, but probably Chasseur brand as its so much cheaper.

[judydawn]

I made 2 loaves plain white bread and because the internal temp was 200F I pulled them out 5 minutes earlier than suggested.  Will leave in for the full time next time as they are not as light and fluffy as has been described - still delicious though and a recipe that is so easy to work around.  Sending one home with GS for my DD.  I used my Margaret Fulton Bessamer dutch oven and just popped my baking dish on top for a lid.

[achookwoman]

Judy, finding the right size cooking pot can be a bit of a challenge.   I used different lids but like you this is OK.   Bread looks good.  DD and family will certainly enjoy this. . 

[gertbysea]

I made 2 loaves plain white bread and because the internal temp was 200F I pulled them out 5 minutes earlier than suggested.  Will leave in for the full time next time as they are not as light and fluffy as has been described - still delicious though and a recipe that is so easy to work around.  Sending one home with GS for my DD.  I used my Margaret Fulton Bessamer dutch oven and just popped my baking dish on top for a lid.

They look pretty good Judy. I think your oven should be hotter though. If you pot an take 220 or above use it. I did mine at 240c and the timing wa s perfect.

They will be delicious anyway
.

Gert

[cookie1]

Mine has just come out of the oven. The EVOO I put all over the camp oven was the main smell for some time. I haven't cut the loaf yet, I'm waiting as I was told. DH is very Impressed with what we could do with this loaf. I thought it would be a little higher but the camp oven is 26cm wide so that is why.
Now I want to try rye and a fruit loaf.
             

[Wonder]

Cuilidh when I was in Myer on the weekend they had the La Crueset on sale, you could also try DJ's online as I think they have them.

Do you think if I put this to rise at around 11pm tonight it would be ok on Wednesday at tea time? Working I don't get home until late so wouldn't be able to do the second rise until late.

[ThermomixBlogger]

  Great pics by achookwoman!!! Ooh la la! Love those toppings, make it even more special. Oh that fruit loaf I could dive into it for breakfast, wow oh wow!

Judy, yours look delicious too! I can see that they are moist inside, which will make them very yummy and good for toasting too, but don't be afraid to pump up your oven heat even more. I know it's dead hot and a temp that I hardly ever use, so feels a bit awkward, but it works! With a few more minutes in the oven, a tiny bit hotter, you should get that glorious cracking and browning on top too

Yay cookie1, good for your for waiting! It's SO HARD to wait for it to cool, but again today I cut into mine a bit too soon. Really worth the wait, or otherwise your loaf will be truly mangled because if you are like the rest of us, you won't be stopping after the first slice and if it's too warm to slice properly you will be tearing it apart and making a real mess.

I agree with achookwoman about the timing of this recipe. Really easy to fit into our schedules once we wrap our heads around it. so yes Wonder I find it works well to make it around 11pm or midnight, to be ready in the afternoon of the next day. Go for it! 

Keep on mixing everyone, I am really enjoying all these photos and especially... all your enthusiasm!

[judydawn]

Thanks for your comments Helene.  Because the loaf is not really very big, it does seem a long cooking time but I will go with those who know better and take notice of the advice next time.  These loaves are more like my sourdough loaves.  My oven is fan forced so I only used 220 oC, will try a little hotter next time.

How do you make the rolls Helene, do they need to be covered like the loaf or can they be cooked on a baking tray uncovered?

[mcmich]

Lovely loaves everyone 

[Cuilidh]

Cuilidh when I was in Myer on the weekend they had the La Crueset on sale, you could also try DJ's online as I think they have them.

Thanks, Wonder.  I had intended to check out Myer and DJs but got side tracked and ended up ordering a La Chasseur off Peters of Kensington ($111.00 + $11.00 P&P).  That should do the trick.  Deep down I would have liked Le Creuset but it's too late now.

[Wonder]

Marina I have one f both brands and can't tell the difference, I would definitely go for the cheaper one these days. I also ave an Aldi one which was only $40 and its great but to arge and flat for this recipe.