Everyday white loaf (TM)

From Cookipedia


Everyday white loaf (TM)
Everyday white loaf (TM)
Servings:Servings: 10 - 1 large loaf
Calories per serving:133
Ready in:4 hours 10 minutes
Prep. time:3 hours 35 minutes
Cook time:35 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:20th September 2012

This recipe is based on one that I made at bread school day course at the Míele Experience Centre and has been adapted for making in a Thermomix. There is also a recipe for making this using the conventional method.


Ingredients

Method

  1. Add the yeast and water to the TM bowl.
  2. Mix for 2 minutes / Temp. 37° / Speed 1.
  3. Add the remaining ingredients in the order given above.
  4. 3 minutes / Knead
  5. Leave in the TM bowl until the dough has rested and is touching the lid.
  6. 12 seconds / Knead
  7. Tip the TM bowl upside down on a lightly floured surface .
  8. Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
  9. Pull any remaining bits of dough off the blades and out of the bowl.
  10. Shape into a ball, place in an oiled bowl and cover with clingfilm.
  11. Leave until the dough has almost doubled in size (about an hour).
  12. Gently knock back, face downards into a rectangle, one side being the same length as the tin.
  13. Roll the dough towards you as tightly as you can.
  14. Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
  15. Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
  16. Make some diagonal slashes across the top or one long one across the lenghth and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
  17. Cool completely on a wire rack.

Chef's notes

The amount of water you need can depend on the heat and humidity of your kitchen. It can also depend on the flour you are using. I used very strong Canadian bread flour, which like wholemeal, needs much more water than ordinary bread flour.

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