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{{#seo:
|title=Everyday white loaf - A Thermomix recipe
|titlemode=replace
|keywords=#dough #clingfilm #flour #yeast #bread #thermomix #knockback #wholemeal #everydaywhiteloaf #thermomixrecipeswhite #oliveoil
|hashtagrev=032020
|description=This Thermomix recipe is based on one that I made at bread school day course at the Miele Experience
}}

This recipe is based on one that I made at bread school day course at the '''[http://www.miele.co.uk/events/simply-cooking/Default.aspx Míele Experience Centre]''' and has been adapted for making in a [[Thermomix]]. There is also a recipe for making this using the [[Everyday white loaf|conventional method]].
{{recipesummary
|TotalCalories = 1331
|PortionCalories = 133
|DatePublished=20th September 2012
|Author=JuliaBalbilla
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 1
|TotalTime = 4 hours 10 minutes
|PrepTime = 3 hours 35 minutes
|CookTime = 35 minutes
|Image = [[Image:Everyday white loaf recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Bread of the people''

4/5

Made in my Thermy!

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredientsTM
| 15g fresh [[Yeast|yeast]]
| 300g (approx) sparkling water, at room temperature (see Chef's notes below)
| 500g [[Strong white bread flour|strong white bread flour]]
| ¾ teaspoon [[Salt|salt]]
| 15g [[Olive oil|olive oil]]
}}
===Method===

{{RecipeMethod
| Add the [[Yeast|yeast]] and water to the TM bowl.
| Mix for '''2 minutes / Temp. 37° / Speed 1'''.
| Add the remaining ingredients in the order given above.
| '''3 minutes / Knead'''
| Leave in the TM bowl until the dough has rested and is touching the lid.
| '''12 seconds / Knead'''
| Tip the TM bowl upside down on a lightly floured surface .
| 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.
| Pull any remaining bits of dough off the blades and out of the bowl.
| Shape into a ball, place in an oiled bowl and cover with [[Clingfilm|clingfilm]].
| Leave until the [[Dough|dough]] has almost doubled in size (about an hour).
| Gently [[Knock back|knock back]], face downards into a rectangle, one side being the same length as the tin.
| Roll the [[Dough|dough]] towards you as tightly as you can.
| Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
| Place into a 900g / 2lb loaf tin, cover with [[Clingfilm|clingfilm]] and prove until the [[Dough|dough]] reaches the top of the tin.
| Make some diagonal slashes across the top or one long one across the lenghth and [[Bake|bake]] at 220° C (425° F - gas 7), [fan [[Oven|oven]] 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
| 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|flour]] you are using. I used very strong Canadian [[Bread|bread]] [[Flour|flour]], which like [[Wholemeal|wholemeal]], needs much more water than ordinary bread flour.
{{RecipeLine}}
[[Category:Recipes|White]]
[[Category:British recipes|White]]
[[Category:Bread and baking|White]]
[[Category:Vegetarian recipes|White]]
[[Category:Thermomix recipes|White]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/flour|#flour]] [[Special:Search/yeast|#yeast]] [[Special:Search/bread|#bread]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/knockback|#knockback]] [[Special:Search/wholemeal|#wholemeal]] [[Special:Search/everydaywhiteloaf|#everydaywhiteloaf]] [[Special:Search/thermomixrecipeswhite|#thermomixrecipeswhite]] [[Special:Search/oliveoil|#oliveoil]]
</code>

Everyday white loaf (TM) - Revision history

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