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!