French – Italian Bread - Thermomix Recipes from Steph

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 Food Stores) (if you are using commercial table salt you may need to adjust)

1 egg white to brush this is optional (I do not use this)

Oven tray lined with baking paper or with mat

Method

Weigh in water; add yeast and sugar, mix on speed 3 for 3 seconds

Add flour and salt mix on speed 6 for 6 seconds

Knead on interval speed for 2 minutes

Shape up on to a floured mat or surface shape or place in bowl cover with tea towel and place in a warm spot and allow rising for 15 to 20 minutes until doubled in size (this can vary and is dependent on the weather) (you can also fast track by placing in the oven on 50 degrees leave the oven door ajar)

Punch the dough down divide the dough in half and roll out on a floured mat or surface to 30cm x 40cm roll up from the long side, placing the seam side down onto the tray

Brush with egg white if you decide to use this, cover with a tea towel and allow rising as before

Bake for 40 to 45 minutes on 190 degrees or when sounds hollow when tapped

Enjoy!

Tip

The dough is moist – flouring your surface and your hands is essential, it is very easy to work once you get used to working with it, handle it lightly to shape, however, when rolling out it does not hurt to apply pressure as you are trying to get the air out of it, the original recipe states you must knock all the air out prior to rolling, I have found once I knocked it down the rolling takes care of the rest.

This bread has a great texture; it is perfect for Bruschetta, Garlic or Herb bread and is fantastic toasted

1 Comment »

  1. avatar Kali Says:

    I love this recipe BUT I have found when cooking bread from the thermo it’s best to cook it directly on a baking tray or stone (pizza stone works well) surface NOT a silcone sheet, otherwise it gets a bit soggy/cake like after the first day.
    Has anyone else noticed this? Could be my oven because it is an old clunker…

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