Thermomix Artisan Bread
This super easy Thermomix Artisan bread is so easy to make and requires virtually no kneading. The simplest bakery style bread recipe for the Thermomix. On a Sunday we sat together for hours. While my dad was reading the newspaper and my grandma telling some funny stories that nobody understood, I was eating Nutella bread roll with banana. And the bread was always homemade the evening before. I remember the whole house smelled like fresh bread and when it was done I would sneak downstairs and cut of the first piece. It was still warm and you could smell the sourness of my dads sourdough. I spread some butter on it and sprinkled over salt. It was gone within seconds. The butter and salt topping is something that I have learned from my grandma. In her days she did not have much so in order to make the bread tastier she simply added salt to the butter instead of lovely cheese or salami. My dad always told me that what is very important when making bread is that you make it with love, because he said it tastes twice as good if its made with love. And he is right. Be passionate about your bread, it is like a little person, if you take great care of it, you can see the difference in the end result. Let me tell you something about Thermomix artisan bread. Forget your kitchen aid. This machine simply does it all. The way the blade kneads the dough is unique. It creates such smooth dough, which has plenty of air and you can see how it stretches the gluten making it a perfect consistency for bread. Thermomix artisan bread is the simplest recipe and only contains white flour. You can split the flour types and add some wholemeal flour or rye flour. But remember the darker the flours get, the more time it will require to rise and the harder it is to activate the gluten. Different flour types behave in very different ways and I would suggest if this is your first attempt to make bread, stick to the original recipe and you will have some really nice artisan bread. I use a casserole dish with a lid or some called it Dutch oven to make bread. When I baked bread without this dish the crust never turned out as perfect and golden brown. I preheat my oven with the dish inside to get it up to a really hot temperature. Once my bread has finished proofing, I take out the dish from the oven, open the lid, insert my bread and quickly put it back in the oven with the lid, adding a few ice cubes to the bottom of the oven. That creates steam and will make the bread double in size and develop a nice crack like authentic artisan bread. What is your favourite bread? Have you ever wondered how your favourite bread is made? Leave me a comment and I would love to share my thoughts.
This super easy Thermomix Artisan bread is so easy to make and requires virtually no kneading. The simplest bakery style bread recipe for the Thermomix. On a Sunday we sat together for hours. While my dad was reading the newspaper and my grandma telling some funny stories that nobody understood, I was eating Nutella bread roll with banana. And the bread was always homemade the evening before. I remember the whole house smelled like fresh bread and when it was done I would sneak downstairs and cut of the first piece. It was still warm and you could smell the sourness of my dads sourdough. I spread some butter on it and sprinkled over salt. It was gone within seconds. The butter and salt topping is something that I have learned from my grandma. In her days she did not have much so in order to make the bread tastier she simply added salt to the butter instead of lovely cheese or salami. My dad always told me that what is very important when making bread is that you make it with love, because he said it tastes twice as good if its made with love. And he is right. Be passionate about your bread, it is like a little person, if you take great care of it, you can see the difference in the end result. Let me tell you something about Thermomix artisan bread. Forget your kitchen aid. This machine simply does it all. The way the blade kneads the dough is unique. It creates such smooth dough, which has plenty of air and you can see how it stretches the gluten making it a perfect consistency for bread. Thermomix artisan bread is the simplest recipe and only contains white flour. You can split the flour types and add some wholemeal flour or rye flour. But remember the darker the flours get, the more time it will require to rise and the harder it is to activate the gluten. Different flour types behave in very different ways and I would suggest if this is your first attempt to make bread, stick to the original recipe and you will have some really nice artisan bread. I use a casserole dish with a lid or some called it Dutch oven to make bread. When I baked bread without this dish the crust never turned out as perfect and golden brown. I preheat my oven with the dish inside to get it up to a really hot temperature. Once my bread has finished proofing, I take out the dish from the oven, open the lid, insert my bread and quickly put it back in the oven with the lid, adding a few ice cubes to the bottom of the oven. That creates steam and will make the bread double in size and develop a nice crack like authentic artisan bread. What is your favourite bread? Have you ever wondered how your favourite bread is made? Leave me a comment and I would love to share my thoughts.
- Carbohydrate 395.504 g
- Cholesterol 0 mg
- Fat 8.61100000144734 g
- Fiber 16.1500002384186 g
- Protein 52.745 g
- Saturated Fat 1.34082000019985 g
- Serving Size 1 1 recipe (523g)
- Sodium 18.1675000000289 mg
- Sugar 379.353999761581 g
- Trans Fat 1.73039500003919 g
- Calories 1904 calories
Step-by-step
- Add water and yeast to the mixing bowl and combine on setting 1 Min./Speed 2. If you do not have a Thermomix, add yeast and water to a small mixing bowl and stir until combined.
- Add flour, olive oil, molasses and salt (in this order!) to the mixing bowl and knead until smooth on setting 2 Min./. If you do not have a Thermomix, put the yeast-water mixture into a large mixing bowl. Add the flour, olive oil, molasses and salt (in this order!) and knead until you have a smooth dough. This may take up to 10 minutes.
- Cover the dough and leave to rise for one hour.
- Once risen, take the dough out of the bowl and place it onto a floured surface.
- Preheat your oven to 250°C and place a round casserole dish with a lid in the oven to heat up really hot.
- Form your dough into a ball and leave to rise on the kitchen, covered with a tea towel, for another 30 minutes.
- Take your preheated casserole dish out of the oven, uncover and place your bread inside.
- Quickly put the lid back on, place in the oven and add 3-4 ice cubes to the oven to steam it up (If you don’t have any ice cubes just take a glass of water and chuck the water inside).
- After 12 minutes, uncover the bread and you should see it has risen considerably, developing a crack. Now leave the lid off and bake for a further 35 minutes on 220°C until baked through. You can test this by quickly knocking on the bread. If it sounds hollow, it is done.
- Remove from the oven, take out of the dish and leave to cool on a wire rack.
- Enjoy!
My Love Affair with Bread: A Thermomix Artisan Journey
The aroma of freshly baked bread. There's nothing quite like it, is there? It conjures up images of cozy kitchens, family gatherings, and the simple pleasure of sharing something homemade. For me, the scent of baking bread is inextricably linked to childhood memories. Sundays were always special – the quiet hum of conversation, the crinkle of the newspaper in my dad’s hands, and my grandmother's endless stream of anecdotes. But the real star of the show was always the bread. Warm, slightly tangy sourdough, slathered with butter and a sprinkle of salt – a simple pleasure that remains a cherished memory.
My dad, a man of few words, always emphasized the importance of love in baking. "Made with love tastes twice as good," he'd say. And he was right. There’s a palpable difference in a loaf baked with passion, a careful attention to detail that translates into a superior product. This philosophy permeates everything I do in the kitchen, especially when it comes to bread making. It's a labor of love, a process that allows me to connect with my heritage and share a taste of home with others.
Over the years, my bread-making journey has evolved. I've experimented with various techniques, flours, and recipes. But the Thermomix has revolutionized my approach. The precise kneading action creates a consistently smooth, airy dough – a baker's dream. This Thermomix Artisan bread recipe is my go-to; it's unbelievably simple, yet the result is a crusty, golden-brown loaf that rivals anything from a bakery. The secret? A hot oven, a well-seasoned Dutch oven, and a generous dose of steam. These elements contribute to that magnificent crackled crust, the hallmark of a truly artisan loaf.
I encourage you to embrace the art of bread making. It's more accessible than you think. Start with a simple recipe, like this one. Don’t be afraid to experiment. Try different flours, add your own unique twist – perhaps some herbs, seeds, or even a touch of sweetness. But above all, bake with love. Let your passion infuse every step of the process, from mixing the ingredients to the final, satisfying slice. The result will be a loaf that is not only delicious but also deeply personal, a testament to your time, care, and dedication. And remember, every loaf tells a story – what will yours say?
Ingredients:
- 1 tablespoon olive oil
- 500 g strong white flour
- 330 ml water (lukewarm)
- 1 pack dried active yeast
- 10 g salt
- 10 g molasses
A simple recipe for a beautiful result.
