Thermomix Milk bread

7 comments
almond milk, baking, bread, breakfast, thermomix, Uncategorized

You can ring the changes easily with this basic milk bread recipe from TM Fast and Easy Cooking just by shaping it differently. I like to be able to freeze most of a batch and just defrost a couple of rolls or a small loaf as I need them.

The recipe combines

  • 400g milk ( I use a non dairy alternative, such as almond, and always bring my bread liquids to 37°- tepid, in the TM bowl first)
  • 1 egg (beaten in with the milk)
  • 650g white bread flour ( I used King Arthur)
  • 1 sachet (7g) fast action yeast
  • 15g salt
  • 2 tsp stevia
  • 50g unsalted butter (1/2 stick)
  • Flaked salt and seeds to finish

Pulse the dry ingredients and butter together until you have a breadcrumb consistency. Then add the milk and egg mixture through the TM lid while the blades are running at sp3.

Knead on dough setting for 3 minutes before tipping out into a large oiled bowl and setting aside, covered, to prove until doubled in size- about an hour, depending on where you are resting it. When I am at home in guernsey I have my trusty aga and pop it into the plate warmer, while in Arizona I just put it in the sun!

 

Tip out onto a floured silicone mat and then just shape as you like. I used some cute silicone donut shaped moulds and I think they turned out really well. This quantity was enough for 4 mini loaves and 6 individual donut shapes. Leave for second prove in the tin/mould for about 30-40 minutes before glazing with milk and sprinkling seeds/salt.

 

Bake in 230°c/450°F oven for about 5 minutes before turning the temperature down to 200°C/400°F for another 5-10 minutes depending on size of bread. For a traditional size loaf you'll need longer. Remember oven temperatures differ, so know your oven.

 

Serve with Thermomix lemon curd for a match made in heaven 🙂

 

Have a great day!

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

7 thoughts on “Thermomix Milk bread”

    • It’s a sugar substitute- taken from a South American plant. No calories and is a substitute if you are looking for cane sugar alternatives. You can if course just use sugar. Anne

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