Sweet Plaited Loaf

I have to say that this was really very easy and great fun.
Recipe..Is from Blog , 5 Nov, 2011, Fruit loaf, Kneaded in TMX and baked in Bread Machine
After first rise, rolled 'sausages' in oil and then cinnamon sugar.
Then plaited., on baking tray.
Rise to nearly double
Bake 30 mins,200 C, turning 1/2 way through, lower temp to 160 C and cover if browning too much. Bake another 20 mins. Test with thermometer.
Remove from oven and cover with cloth , to soften crust.

This will feed about 10/15 people. Could make 1/2 recipe or 2 and freeze one.

This a hybrid, between a Hot Cross Bun and a cinnamon scroll.

Plaited round loaf.

This spectacular loaf is based on the one , with instructions , on


koshercambert.wordpress.com Knead to Breathe


DD did the plaiting and we think we can do better tomorrow when we do a fruit version.
This was made with the NO Fuss Bread recipe brushed with egg wash, water in base of oven, baked at 200 C FF. for 35 mins, turned 1/2 way through.

Thanks to all the Forum members who shared their experience making this bread. Especially AnnaM and Uni.

Dan's Gluten Free Loaf.

Until now , I haven't had much luck making Gluten Free bread. i have made this for a friend and it looks good. I might have known and should have gone straight to Dan Lepard. He really is a wonderful reliable baker. This recipe has been adapted from his recipe in 'Short and Sweet' for the TMX.

20g Soya flour
50g potato flour
300g corn flour ( I used white Wings)
25g Psylliam husk powder
2 generous teaspoons of dried yeast
1 teaspoon of salt
2 teaspoons of vinegar
15 mls of EVOO, plus extra for handling the dough
2 Tablespoons of plain Yoghurt
325 mls of warm water
30 mls of milk

DO
Put everything in TMX bowl , keeping yeast away from salt
Knead for 1 min.(It will look very sloppy)
Leave in Bowl of TMX until double. (about 1 hour)
Line 19cm tin with baking paper.
Roll dough and place seam side down in tin.
Place in a warm spot and leave for 90 mins.
DURING LAST 20 mins SET OVEN TO 240 C , OR 220 FF.
As the loaf will not rise in the oven, it is important to have a hot oven.
Bake 50 mins for a large loaf , 35 mins for 2 small loaves.
Remove to wire rack and cover with a cloth to keep crust soft.

Will keep for 2/3 days and can be frozen.

I think it is important that the small amounts are weighed accurately. so use digital scales'

Family Rice

Enough Rice for the whole family. »

Every time I cook this I mean to post the recipe. As you can see from the photo it makes more than cooking it in the basket.
Below is a description of what I do , but you could tip it into the Thermoserver to absorb the water.

250g rice
480g of boiling water
salt

Tip rice into TMX bowl
Add boiling water
Set dial to 5 mins/ Varoma/ speed 1.
Turn off and place tea towel over top to prevent evaporation.
or tip into Thermoserver and set aside for 25 mins.

If you wish you could cook onion/garlic in bowl first and then follow directions.

Braised Pork with Star Anise and Ginger.

This dish has a beautiful flavorsome gravy. It can be served with rice and a green vegetable. It also can be served with steamed pumpkin or carrot. Any cut of pork can be used, I used leg but shoulder would be good. The cooking time will depend on the cut of pork. I think that the longer cooking time for the leg helped develop the flavor.

Serves 6, but could be extended to 8 depending on the vegetables served with the pork.

Ingredients

850g pork, cut into 4 cm cubes.
1 tablespoon of oil
2 tablespoons of fresh ginger
2 large cloves of garlic.
1/2 large onion. 1/2 cup chicken stock
80mls of dry sherry
2 tablespoons of soy sauce
1 tablespoon of honey
4 star anise

DO All cooked with cup out.

Drop garlic, ginger and onion on the rotating blades, speed 5 for 7 seconds, scrape down.Add star Anise.
Add oil and cook for 10 mins./100/ speed 2.
Add cubed pork,cook on REVERSE 10 mins/ 100./speed 1
Add stock ,sherry, honey and soy sauce.
Cook 20 mins/100/ speed 1/REVERSE.
Test for tenderness.May need extra time depending on cut. Mine needed extra 30 mins

Optional
.
When cooked, add 1/3 cup of fresh coriander
Salt and pepper to taste
6 green spring onions cut on the diagonal

Non TMX Hot Cross Buns

Not everyone who looks at the site has a TMX, so here is a recipe for Hot Cross Buns.cv
Non TMX Hot Cross Buns


This is the same recipe for Chookie's Hot Cross Buns, but the Method is different as they are made by hand.

500g Bread flour
2 teaspoons of salt.
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoons of ground ginger
4 teaspoons of dried yeast

PLACE ALL IN LARGE BOWL AND STIR WITH SPOON.

70g melted butter
250g warm milk
1 egg
30g sugar

MIX TOGETHER AND POUR OVER DRY INGREDIENTS, STIR UNTIL ALL DRY INGREDIENTS ARE INCORPORATED AND DAMP.
STAND FOR 15 MINS.

ADD
100g of sultanas
70g of cranberries
30g of citrus peel

STIR IN WITH SPOON AND WHILE IN BOWL KNEAD 10 TIMES.
TIP ONTO A WELL FLOURED BENCH AND KNEAD 50 TIMES.

PLACE BACK IN BOWL AND SPRAY WITH WATER AND COVER WITH PLASTIC.
PLACE IN WARM PLACE AND ALLOW TO DOUBLE. ( this can take up to 1 1/2 hours)

Set oven at 200 oC, place a dish with water in bottom of oven.

REMOVE DOUGH FROM BOWL AND KNEAD 10 TIMES.
CUT INTO 12/15 PIECES.
SHAPE INTO BALLS, POKING IN ANY FRUIT THAT IS STICKING OUT. (it will burn if not poked in)
PLACE ON LINED OVEN TRAY WITH A GAP BETWEEN BUNS AS THEY WILL DOUBLE.
SPRAY WITH WATER AND SET IN WARM PLACE TO DOUBLE. (about 30 mins.)
WHEN DOUBLE , PIPE CROSSES ON BUNS. AND BAKE IN PREHEATED OVEN 200o C for 20 mins.

Piping Mixture, mix together to form a smooth paste
80g flour
100g water
pinch salt
1 teaspoon oil

Place in a small plastic sandwich bag, seal , cut a SMALL hole in corner, pipe crosses across buns.

WHEN BAKED BRUSH WITH A SUGAR SYRUP.
2 Tablespoons of water
2Tablespoons of sugar
BOIL TOGETHER FOR 2 MINS.

OR

BRUSH WITH EGG WASH BEFORE PLACING BUNS IN OVEN

1 egg mixed with 1 dessertspoon of water.

Because all ovens are different you will have to watch the first batch so temperature and time can be adjusted.

Sourdough Waffles

This recipe is adapted for the Thermomix, from Yoke Mardewi's book Sourdough. The waffles were cooked on an electric (Sunbeam) Waffle Iron. They are amazingly light and crisp. Like most Sourdough recipes, the premix is left to work overnight. Next morning the final ingredients are added and again one must wait until the mix doubles. Usually 3 to 4 hours.

Step 1

Into TMX bowl place
25g of active starter
100g of white organic or spelt flour
200g of filtered water. If the weather is cold, use warm water.
Mix, speed 3 for 10 seconds, scrape down and mix for 20 seconds.
Leave lid on with cap in and place in a warm spot to rise over night.

Step 2

Next morning add to starter in bowl
120g of eggs, weighed without shells. I beat 3 eggs in a bowl and then tip 120g into bowl.
50g each of full cream and sour cream
80g flour
1 teaspoon of salt
2 Tablespoons of raw sugar or honey

Butter or oil spray for Waffle iron

Mix on speed 3 for 1 min., scrape down, mix 30 seconds, speed 3.

Pour into a large glass measuring jug, and cover with plastic. (This is so you can see that the dough is expanding) You may not see bubbles on the top but the height in the jug will grow.

Cook on a hot preheated waffle iron that has been buttered just before cooking.

Will make 8 full waffles. Can be reheated briefly under a grill or in a toaster.

Can be frozen.