Answer to the above is of course Michigan, and this lovely bread board had to feature in a post- if you want to feature a bread board you had better make bread! I have a breadboard in the shape of guernsey back in my guernsey house, so it was a real treat to be given the gift by an old ( that's old as in long time, rather than age!) friend in Michigan. We added the visit to oxford, Michigan to our Chicago trip and while we hadn't factored in driving through a snow storm on the freeway in April, that's the roll of the dice.
I adapted the basic milk bread recipe in the Thermomix my way of cooking book by substituting wholemeal flour and dried yeast. All the recipes in this book call for fresh yeast but this must be much more widely available in mainland Europe than my experience in guernsey and in phoenix, where I wouldn't know where to start. I find it is better to be a bit more generous with liquids – I substituted almond milk- when substituting a wholemeal or whole grain flour. I love the flavour that almond milk adds to any basic bread.
- 300g almond milk
- 50g butter
- 20g fresh yeast or a 1 pckt fast acting dried yeast
- 50g sugar or honey
- 500g wholemeal flour
- 1/4tsp salt
- Beaten egg for brushing
The ultra simple Thermomix method is
Put milk, butter, yeast and sugar into TM bowl and warm for 3 min at 37° sp2
Add flour and salt and knead on dough setting for 3 minutes
Tip dough into a greased bowl, cover with cling film, tea towel and leave in warm place to prove for about an hour ( it should have doubled in size, and if in doubt leave it another 30 minutes)
Divide the fought equally into 3 long sausage shapes, and plait
Leave on a baking sheet, cover with parchment and a tea towel and give it a second prove in that warm place.
Brush with the beaten egg before baking in pre heated 180°C/370°F oven for about 25 minutes.
Happy bread making!