Recipe from Thermomix festive cookbook
Approx. 450g lukewarm Water
2 sachets Yeast
1½ tsp Salt
750g Bakers Flour
5 tbsp Oil
Filling: 120g Herb or Garlic-Herb Butter
Place water, yeast, salt, flour and oil into TM bowl and mix for 5 seconds on
speed 7 to combine.
Set dial to closed lid position and knead for 2 minutes on Interval speed.
Let dough rise until doubled in size, approx. 20-30minutes.
Roll out dough into a big rectangle on your Silpat Baking Mat.
Spread herb butter over dough, if necessary sprinkle with flour first to prevent butter from sliding off. Cut dough down the centre and with a butter knife cut
3-4cm wide strips. Arrange dough strips in a concertina pattern in a 26cm springform tin.
Bake in a pre heated oven at 180ºC for approx. 40-45 minutes.
Once cooled decorate bread with festive coloured ribbon.
500-600g fresh Cream, chilled (not thickened, minimum fat content 35%)
Place Butterfly into TM bowl.
Add cream and blend for 1-3 minutes to separate* on speed 4.
Once separated, strain buttermilk carefully. Remove Butterfly.
Place 500g of cold water into TM bowl and mix for 5-10 seconds on speed 4.
Strain liquid again through the basket and you are left with your butter.
Once butter is ready add chopped garlic and herbs to taste and mix in for
30 seconds on speed 4.
*The separating process takes between 1 and 3 minutes depending on the freshness of the cream.
Recipe Contributed by Elisabeth Higgins, Jnr GL WA