Basic steps to beautiful bread!

The most common question I get from fellow Thermomix connoisseurs is how do I bake my bread? So it’s time to share my hot (bread) tips for successful home cooked, healthy bread that can be enjoyed every day!

Olive bread

1.       Fresh yeast - dried yeast needs to be kept fresh so should be stored in the fridge or as I do freezer.  Yeast is also a little fussy.  It prefers sweet to salty so it’s best to keep salt away from the yeast when adding ingredients and its activation is enhanced by a little honey, agave, molasses or even vitamin C!

2.       Lukewarm water - Yeast is an active ingredient and while it lies dormant in storage it needs the right environment to be awoken.  If your water is too hot it will burn, if it’s cold it won’t activate.  I find just slightly boiling the kettle works well and I have the luxury of a digital kettle so can boil it to 40° or warm to 37° in your Thermomix

3.       Time – your dough needs time to grow.  Wrapped up and placed in a warm, cosy and draught free place for plenty of time is just what it needs.  My kids take turns in putting the dough “nigh nighs” just like a little baby.  The amount of time will depend on the season and where you live.  The hotter the quicker so down here in the midst of winter in Torquay, a few hours works well.  After knocking down your dough to get rid or air bubbles, and shaping as desired, allow the dough a 2^nd rise of about 30 minutes in the baking tin or tray to avoid a dense and heavy bread

4.       Hot, hot, hot – Your oven needs to be really hot before you start baking for the best bread.  Preheating your oven to 240° while your bread has a 2^nd rise works well and preheating a pizza stone to bake on works a treat too.  To develop a crust, toss a little water on your loaf or throw a few ice cubes in the oven


 

Pumpkin bread

 

So with that in mind the world is your loaf!  And while I love trying different bread varieties I often stick to my trusty few.  It’s based on a recipe I once found for olive bread (Summer’s favourite) but I simply leave out the olives and play around with the grain and flour variations.  As long as the flour total is 500g you can use milled grains and seeds as coarse or as fine as you like for around 100-200g with the remaining unbleached bakers flour for best results.  Then a loaf, rolls or even scrolls it’s up to you.

So here’s a few I’ve made in the last 2 days, great with soup or straight from the oven with a little butter and vegemite.  (please note that I wasn't quick enough to take pictures of these exact loaves so I given you a sample of others for inspiration!)

Fruit and Nut bread

A little bit of wholemeal bread

8g dried yeast

300g lukewarm water

10g olive oil

100g wheat, spelt or other grain (or wholemeal flour)

400g unbleached bakers flour

½ tsp Himalayan salt

• Place yeast and water in Thermomix bowl and mix for 1 minute on speed 2 for yeast to activate
• Add oil, flour then salt and mix for 10 seconds on speed 4
• Set to knead for 3 minutes
• Place in a large bowl then cover with cling wrap or wrap in your Thermomat and leave in a warm place for several hours or until doubled in size
• Preheat oven to 240°
• Meanwhile remove dough from bowl, shape to the size of a large plate then roll to fit into a lined loaf tin and rest for about 15 minutes
• Bake at 220° for around 30 minutes or until golden and sounds hollow when knocked
• Remove from tin and let cool for a few minutes before devouring!

A little wholemeal bread

Multi grain rolls

150g mixed grains and seeds eg; flaxseed, spelt, oats, sunflower seeds

8g dried yeast
300g lukewarm water
1 tsp honey
350g unbleached bakers flour
10g olive oil
1 tsp Himalayan salt with a pinch of dulse

• Place grains and seeds in Thermomix bowl and grind for 30 – 60 sec
• Add yeast, honey and water and mix for 1 minute on speed 2
• Add oil, flour and salt and mix for 10 seconds on speed 4
• Set to knead for 3 minutes
• Wrap in a silicone mat followed by a towel or place in a covered bowl ( I used a lettuce crisper as I was taking the dough to a friends house to bake fresh for lunch!)
• Leave in a warm place to rise for at least 2 hours or until doubled in size
• Preheat oven to 220°
• Take handfuls of dough and shape into balls but slightly flattening, folding into center then pushing through letter O made with 1^st finger and thumb to stretch gently
• Arrange balls just apart on a floured or lined try, sprinkle with a little water and bake for 20 -25 minute or until golden and hollow when knocked

Once you've mastered the basics of these breads you can venture out into varieties of these recipes - some of my favourites include Pumpkin Bread and Fig and Walnut Bread.  From there get more adventurous with Ciabatta and Artisian style loaves.  What ever bread you bake just put some love into it then you'll love eating it!

Pesto and feta scrolls