Thermomixbreadrecipe2

Steps:

• Add the milk and water to the TM bowl. Mix at 4 minutes/speed soft/ 50 degrees. Add the sugar mix 3 seconds/speed 7. Add the yeast, salt , butter, olive oil flour and egg to the TM bowl mix 10 seconds/speed 7.
• Set dial to Closed Lid position Knead for 3 minutes/interval speed.
• Remove dough and let rise for 30-60 minutes, or until doubled.
• After dough has risen, divide in 2 and place in loaf pans, or further divide each half and make braided loaves.
• Bake in a hot oven 400 F for about 30 minutes.

Steps:

• Lightly oil a loaf pan, or line a baking sheet with parchment paper.
• Place water in TM bowl. Cook 4 minutes/50 degrees/speed soft.
• Add all remaining ingredients. Mix 20 seconds/speed 3 to combine. The mixture should form a ball and the dough will begin to clean the sides of the TM bowl. If the dough is too dry (a common problem if using heavy organic flours) add more water a teaspoon at a time, mixing for two or three seconds after each addition.
• Set the timer for 1 minute 30 seconds. Set to Closed Lid position. Press Wheat button. The mixture should end up soft and pliable and slightly tacky.
• Remove TM lid. Turn TM bowl upside down and undo base unit. The dough will drop out, bringing the blades with it. Remove blades and gather the dough into a ball.
• Press dough lightly into the prepared pan, or shape rolls as desired. Brush the loaf or rolls with olive oil.
• Cover with a tea towel and set in a warm place to rise until doubled, about one hour.
• Bake at 425 degrees F 20-30 minutes for a loaf, 10-12 minutes for rolls - the cooked bread should be golden brown, and sound hollow when tapped.

Steps:

• Use kitchen scissors to cut sun-dried tomatoes into small slivers and place in a cup or small bowl.
• Add two teaspoons olive oil and toss to coat the dry tomato pieces, allow to soak for a few minutes. If your sundried tomatoes were preserved in oil, just chop loosely with a knife and do not add extra oil. Set aside while you begin preparing the dough.
• Put water and yeast into Thermomix bowl.
• Add sugar, egg, olive oil, rosemary, and 400 g. of the flour (keep the remaning 50 g flour for later use). Knead for 4 minutes on interval speed.
• Put measuring cap in place and allow to rest in Thermomix for 15 minutes.
• Add salt, about half the olives, about half the tomato and knead again for 2 minutes on interval speed.
• Allow to rise in Thermomix for 30 minutes. (Keep the measuring cap off, so the expanding dough can pop through the hole if needed.).
• After 30 minutes, remove lid and pull the glutinous dough away from sides of bowl. Remove as much dough as possible from Thermomix but it doesn't need to be absolutely clean. Put dough onto a work surface or silicone mat and make an indentation in the middle. Add remaining olives and tomato. Bundle up the dough to close over the new additions, return to Thermomix bowl and add the remaining 50 g flour and set to knead for 1 minute on interval speed.
• Remove from Thermomix, shape into round or oval loaves on parchment-lined pan, making sure to allow room for expansion and cover with a kitchen towel. Put a pan of water in bottom of oven and begin to preheat the oven at 200ºC/400ºF. Allow shaped loaves to rise ON TOP of the stove in the warmth of the pre-heating oven for 30 minutes.
• Make sharp cuts along the top of the loaves and bake for about 35 minutes (two smaller loaves) or 45 minutes if making one large loaf.
• Allow to cool for two hours before serving.