I have adapted this recipe from one published in The Age Good Food newspaper , to Thermomix.
It is a soft light bread ideal for sandwiches, ( chicken, mayo, Avo and bacon Anyone?), toasties and when a few days old, Pawn Toasts. It toasts well.
I initially made the loaf in a bread tin with sliding lid but it didn’t fill the tin. Have increased the recipe by 1/3 so as to fill the tin.
It is a very easy recipe, with a Yudane made the night before.
135g Bakers Flour, ( bread flour)
110 g boiling water
Make this the day prior to making loaf
Set scales in TMX
Weigh flour into TM bowl , add boiling water.
Mix 20 seconds, speed 4
Scrape into bowl and cover.
Leave on kitchen bench over night.
600g bread flour
400 mls milk heated to 30 degrees C
15 g sugar, ( original calls for 30g but we do no like sweet Bread so reduced this)
5 g salt
8g instant yeast
30 g butter , softened
1 egg mixed with a little water for glaze
place all ingredients EXCEPT. butter and egg into TMX bowl and knead for 4 minutes
Add soft butter and knead for 2 minutes.
Scrape into oiled bowl , cover with plastic, and allow to double, in a wam place.
Scrape onto lightly floured bench and form into 3 equal balls, stretching dough tightly over surface.
Place in tin. Line with baking Paper if necessary.
Cover with plastic and allow to double.
Brush egg mixed with a little water over dough.
Slide cover on tin.
Bake 160 to 170 FF, 35 minutes.
Remove lid from tin and bake a further 5 to 10 minutes. . Test with thermometer. Should reach 200 f quickly. If not , place back in oven for a further 5/10 minutes.
Allow to cool before cutting.
Baked in 900g Jumbo bread tin with sliding lid. Approximately L32 cm, W16cm, H 10cm
Use digital scales for yeast, butter, salt and sugar