Breads - Thermomix Recipes from Steph - Part 2
FENNEL AND PARMESAN BISCUITS...
 Recipe by Kim Smith VIC Consultant from her Gogetters presentation Ingredients 250g plain flour 1 tbs cornflour 120g parmesan cheese 1 tsp sea salt flakes 150g cold butter, chopped 2 tsp fennel seeds, plus extra for sprinkling 1 tbs milk, plus extra, for brushing Method Preheat... 
Finnish Easter Bread...
Finish Easter Bread Recipe by UK Thermomix A sweet yeast bread especially for Easter which is delicious warm, cool or toasted. The Finns eat it with meats or cheeses or just buttered. Makes 1 large loaf. • 110 g sugar • 1 tsp cardamom seeds • 1 lemon, thinly... 
Five Seed Bread...
From the Everyday cookbook Ingredients 500g Bakers Flour 2 tsp dry Yeast 1 tsp Salt 50g Oats 30g Sesame Seeds 30gs Linseeds 30g Sunflower Seeds 30g Pumpkin Seeds 30g Poppy Seeds 30g Honey 30g Olive Oil 500g lukewarm Water Method Pre-heat oven to 200ºC. Place all... 
Florentine flat bread...
This is off Thermomixers Blog Ingredients: 2 tbsp fresh yeast or 1 tbsp dried yeast 150ml milk, lukewarm 300g bakers’ flour 130g sugar pinch salt 500g black grapes, pitted, skin on 200g raisins soaked in Vin Santo or other sweet dessert wine. Method: If using... 
French Baguettes...
From the Thermomix Australia Newsletter Ingredients 2tsp salt 650g bakers flour 320g warm water 2tsp granulated yeast Method Place all ingredients into TM bowl in the order listed. (We are keeping the salt away from the yeast.) Blend together for 15 seconds on... 
French – Italian Bread...
From TM Consultant Natalee Mahoney (not sure of orgin) Ingredients 500gms of warm water 1 Sachet of yeast 1 tblspn of sugar (I used organic raw milled to castor sugar 3 second on speed 9) 650gms Bakers/Strong flour 2 teaspoons of Celtic salt (available from Health... 
Fruit Bread...
Recipe supplied by Annthea Matheson VIC Consultant Ingredients 100grams of your prefered grain 100grams pitted dates 100grmas dried apricots 300grams of warm water 420grams of baker’s flour 1 sachet of yeast ½ tsp salt 70grams of cranberries Method Mill grain... 
Gluten Free Soda Bread...
Recipe by Joanna Rusling  JGL WA  I did Junior Group Leader training with Joanna in Perth, we had a ball… awesome chick!!!!  Joanna has shared this beautiful soda bread recipe.  Thanks love!!!     Gluten-free Soda Bread Ingredients  230g brown... 
Hazelnut Seed Loaf...
2 teaspoons dried yeast granules 300g warm water 1 generous teaspoon honey 310 grams wholemeal flour 330 gram unbleached bakers flour pinch Celtic sea salt 100g sunflower or Pepita seeds 100g roasted skinned hazelnuts Place yeast warm water and honey into Thermomix... 
Herb and Garlic Pull Apart Bread...
Recipe from Thermomix festive cookbook Bread Ingredients Approx. 450g lukewarm Water 2 sachets Yeast 1½ tsp Salt 750g Bakers Flour 5 tbsp Oil Filling: 120g Herb or Garlic-Herb Butter Bread Method Place water, yeast, salt, flour and oil into TM bowl and mix for... 
Isi’s Portuguese Bread...
From the Thermomix Forum This bread is amazing, it can be found on several sites – I know Isi frequents the Thermomix Forum – I am finding it easier to collate recipes I love here, but have also found it on Helene’s superkitchenmachine website (... 
Mexican Dinner Rolls...
Recipe by Lolis Castilleja Ingredients 300 g water 1 Sachet dry yeast 500g Bakers Flour 50g Butter (room temperature) Salt to taste Filling: 150 g Cream cheese Method Place all ingredients into TM bowl (except for the filling) in the above order and mix for 6 seconds... 
Naan Bread...
Recipe By Tenina (recipe Developer for Thermomix) visit her personal website at www.tenina.com Ingredients: 1 egg lightly beaten 2 tablespoons olive oil (can use ghee to be authentic) 3/4 cup Greek style plain yoghurt 4 cups plain flour 2 teaspoons instant yeast... 
New Lighthouse Flour Videos and Dylan’s review!...
Friday night at our house is notoriously known as Pizza and Movie Night, I am constantly surprised by Dylan’s concoction of toppings but just love and enjoy how much he embraces cooking and creating with the aid of our Thermomix.  It’s a far cry from... 
Olive Oil Bread Rolls...
Geoff Chapman, Lumiere, Cheltenham Jo, our pastry chef at Lumiere, is first in line for the TM31 every morning to make these light, delicious rolls for the restaurant. Makes 35 to 40 rolls. They freeze well; reheat about 5 minutes on 200 degrees. Ingredients 830... 
Pain a l’ancienne...
adapted from Peter Reinhart’s The Bread Baker’s Apprentice By Rick GL from VIC Rustic breadsticks with crunchy crust and large airholes in the crumb The breadsticks we made at the cooking class were actually skinny versions of the real thing, this gives instructions... 

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