Everyday white loaf (TM): Difference between revisions

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|title=Everyday white loaf (TM) recipe British recipes from The cook's Wiki
|title=Everyday white loaf - A Thermomix recipe  
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|keywords=Everyday white loaf (TM) recipe British recipes from The cook's Wiki
|keywords=#dough #clingfilm #flour #yeast #bread #thermomix #knockback #wholemeal #everydaywhiteloaf #thermomixrecipeswhite #oliveoil
|description=This recipe is based on one that I made at bread school day course at the http://www.miele.co.uk/events/simply-cooking/Default.aspx Miele Experience..
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|description=This Thermomix recipe is based on one that I made at bread school day course at the Miele Experience
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This recipe is based on one that I made at bread school day course at the '''[http://www.miele.co.uk/events/simply-cooking/Default.aspx Míele Experience Centre]''' and has been adapted for making in a [[Thermomix]].  There is also a recipe for making this using the [[Everyday white loaf|conventional method]].
{{recipesummary
{{recipesummary
|Servings = 1 large loaf
|TotalCalories = 1331
|PortionCalories = 133
|DatePublished=20th September 2012
|Author=JuliaBalbilla
|Servings = Servings: 10 - 1 large loaf
  |Difficulty = 1
  |Difficulty = 1
  |TotalTime = 4 hours 10 minutes
  |TotalTime = 4 hours 10 minutes
  |PrepTime = 3 hours 35 minutes
  |PrepTime = 3 hours 35 minutes
  |CookTime = 35 minutes
  |CookTime = 35 minutes
  |Image = [[Image:Everyday white loaf recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Everyday white loaf recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Bread of the people</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
<span class="reviewDesc">Made in my Thermy!</span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span>
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This recipe is based on one that I made at bread school day course at the '''[http://www.miele.co.uk/events/simply-cooking/Default.aspx Míele Experience Centre]''' and has been adapted for making in a [[Thermomix]].  There is also a recipe for making this using the [[Everyday white loaf|conventional method]].
===Ingredients===
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{{RecipeIngredientsTM
| 15g fresh [[Yeast|yeast]]
| 15g fresh [[Yeast|yeast]]
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| &frac34; teaspoon [[Salt|salt]]
| &frac34; teaspoon [[Salt|salt]]
| 15g [[Olive oil|olive oil]]
| 15g [[Olive oil|olive oil]]
}}
}}
===Method===
===Method===
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===Chef's notes===
===Chef's notes===
The amount of water you need can depend on the heat and humidity of your kitchen.  It can also depend on the [[Flour|flour]] you are using.  I used very strong Canadian [[Bread|bread]] [[Flour|flour]], which like [[Wholemeal|wholemeal]], needs much more water than ordinary bread flour.   
The amount of water you need can depend on the heat and humidity of your kitchen.  It can also depend on the [[Flour|flour]] you are using.  I used very strong Canadian [[Bread|bread]] [[Flour|flour]], which like [[Wholemeal|wholemeal]], needs much more water than ordinary bread flour.   
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[[Category:British recipes|White]]
[[Category:British recipes|White]]
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[[Category:Thermomix recipes|White]]
[[Category:Thermomix recipes|White]]


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Latest revision as of 07:34, 8 September 2022

This recipe is based on one that I made at bread school day course at the Míele Experience Centre and has been adapted for making in a Thermomix. There is also a recipe for making this using the conventional method.

Everyday white loaf (TM)
Electus
Servings:Servings: 10 - 1 large loaf
Calories per serving:133
Ready in:4 hours 10 minutes
Prep. time:3 hours 35 minutes
Cook time:35 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:20th September 2012

Best recipe review

Bread of the people

4/5

Made in my Thermy!

Klapaucius

Ingredients

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Method

  1. Add the yeast and water to the TM bowl.
  2. Mix for 2 minutes / Temp. 37° / Speed 1.
  3. Add the remaining ingredients in the order given above.
  4. 3 minutes / Knead
  5. Leave in the TM bowl until the dough has rested and is touching the lid.
  6. 12 seconds / Knead
  7. Tip the TM bowl upside down on a lightly floured surface .
  8. Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
  9. Pull any remaining bits of dough off the blades and out of the bowl.
  10. Shape into a ball, place in an oiled bowl and cover with clingfilm.
  11. Leave until the dough has almost doubled in size (about an hour).
  12. Gently knock back, face downards into a rectangle, one side being the same length as the tin.
  13. Roll the dough towards you as tightly as you can.
  14. Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
  15. Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
  16. Make some diagonal slashes across the top or one long one across the lenghth and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
  17. Cool completely on a wire rack.

Chef's notes

The amount of water you need can depend on the heat and humidity of your kitchen. It can also depend on the flour you are using. I used very strong Canadian bread flour, which like wholemeal, needs much more water than ordinary bread flour.

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#dough #clingfilm #flour #yeast #bread #thermomix #knockback #wholemeal #everydaywhiteloaf #thermomixrecipeswhite #oliveoil

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