Farmhouse Rustic Bread Recipe

Ingredients 

 230 g  Sour Dough starter

340 g warm water

3 teaspoons dried yeast

3 teaspoons salt

610 g bread flour

1 teaspoon bread improver, ( optional. )

Instructions 

TMX,  combine all ingredients and knead for 4 minutes. 

Cover with plastic , spray with water and rise to double in a warm place. 

Form into a shape that will fit baking tin or cast iron pot with lid , to double.  Spray wth water. ( it will eventually rise to 3 times its original volume as it bakes )  

Bake 30 minutes at 200 FF , covered.  Then 15 minutes uncovered.  If colouring up too fast cover with foil. 

By hand ,  combine all ingredients in a large bowl and knead until a smooth dough. 

SAME AS ABOVE

Farmhouse Rustic Bread

 This recipe is adapted from a King Arthur Recipe.   It uses both Sour Dough starter and dried yeast.  It is a soft light bread with a slight SD flavour .  Perfect for sandwiches and lovely toasted.  It makes a very large loaf but you could make half. 

Jam and Coconut Slice

 This recipe is adapted from an AWW recipe to Thermomix.  I have also made a couple of changes to the recipe.  

The first change is I used a slightly bigger pan as I wanted a thinner base.  22 X 32 cm.  I lined the pan with baking paper. 

The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe. 

Ingredients 

90 g butter

110 g caster sugar

1 egg

50 g. SR flour

110 g plain flour

Cup of jam,  Raspberry is traditional, but I used Apricot. 

Topping

2 eggs

75 g caster sugar

180 g Coconut

Method

Set oven to moderate, 350 FF

Beat butter, sugar and egg until well mixed.  1 minute, speed 4.

Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.

Scatter over baking paper in baking dish.  Press down with damp hands to form an even base.

Bake 10 minutes

Remove and spread jam while still hot. 

Topping

Mix eggs and sugar, 1 minute, speed 4

Add Coconut, fold in, speed 2 , 15 seconds

Tip on to jam and spread evenly with 2 forks. 

Bake 30 minutes. 

If browning too much, cover with foil

Let cool in pan. 

Cut into 16 slices