I adapted this wonderful bread recipe from James Morton's Brilliant Bread for the Thermomix – of course!
James was a 2012 finalist on the BBC hit show The Great British Bake Off #GBBO. For me he was the stand out personality and natural talent. That surprises me because he loves making bread which is my least favourite bake. His new book may well change my view and this first bake from that book is going to encourage me to work my way through it. Paleo activists can stop reading now :))
1 large onion ( I will try a red onion one next time) thinly sliced
45g balsamic vinegar
150g strong white flour
350g plain flour
14g fast action yeast
2 eggs and enough milk to make liquid up to 350g
50g caster sugar
Semolina (polenta) for dusting
Sauté the thinly sliced onions in olive oil at 100° reverse blade, speed 2 for 2 min or until al dente. Weigh and add the balsamic and reduce on varoma, MC off, reverse blade speed 2 until sticky. Take care not to burn. Set aside until cool.
Weigh the eggs and milk into TM – 350g total weight. Heat until tepid 37° speed 4- the light stops flashing when tepid temperature achieved. Weigh and add all other ingredients into TM bowl and mix 20 seconds speed 3. Now set timer to 90 seconds on dough setting. You should have a lovely soft dough. Tip it out onto floured surface and leave to prove for about an hour ( until doubled in size) in oiled bowl covered with cling film and tea towel. Side of aga is perfect environment. When risen, knock it back by working in the cooled balsamic onions-sticky!! Then shape as you like or simply pop into loaf tins. Would make amazing rolls. Cover and let rise again for about 30 minutes. Preheat your baking tray in upper aga or 450° and place bread dusted with semolina onto tray. Bake for 20 minutes.
The texture was simply beautiful – so light. The sticky balsamic onion permeated the loaf by the next day- if it hangs around that long!