Isi’s Portuguese Bread - Thermomix Recipes from Steph

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 ( this dough makes one large or smaller loaves, or several rolls)

500g flour (blend a combo of white/whole wheat. Remember you can grind your own!)

25g granulated yeast

300g lukewarm water

1½ tsp salt

1 Tbsp honey (or molasses)

1 Tbsp olive oil mixed with 1 Tbsp water (for brushing top)


Put all ingredients into Thermomix and knead for 5 minutes on Interval/Kneading speed.

With measuring cup in place (on lid), allow dough to rise in Thermomix for 45 minutes.

After 45 minutes, knead 1 minute on Interval/Kneading speed.

Turn dough onto floured surface or Silicone mat and use a firm hand to shape into loaves. (see tips below for alternatives)

Place onto parchment-lined baking sheet and let rise for about 20 minutes. (It will double in size, so be mindful of spacing if making more than one loaf.)

Make thin cuts on top, and brush with mixture of olive oil and water.

Set oven to begin pre-heating at 210°C Place an ovenproof container in the oven with water. (I think this is the trick to give the bread its special soft crust quality.)

When desired temperature is reached, dust loaves with flour, place into oven, and reduce temperature to 200°C/400°F. Bake for 25-30 minutes (less time neede if using a convection oven).

Allow to cool before slicing (if you can resist) and enjoy with Thermomix butter!


1) If dough appears too sticky after the first rising, just add a bit more flour before the last minute of kneading. Sometimes the required amount of flour will vary according to humidity levels or altitude etc. Just do what feels right, small adjustments will likely work in your favour, so try it!

2) This bread is successful using various flour combinations, sometimes grinding wheat kernels to use in combination with white flour. One favourite version is: 1/3 whole wheat, 1/3 white, 1/3 rye flours which makes for a denser European style of bread. Isi’s bread recipe is forgiving and invites play and experiment to suit your preferences.

3) Easily adapts to making one loaf, two smaller loaves, or rolls. Adjust baking time accordingly. Rolls and smaller loaves will need only 20-25 minutes baking.

1 Comment »

  1. avatar Suzanne Says:

    This was so easy and tasted so good.

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