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{{#seo:
|title=Spanish Thermomix bread - A Thermomix recipe
|titlemode=replace
|keywords=#dough #butter #yeast #bread #browning #strongflour #thermomix #thermomixrecipes #spanish #bake #flour
|hashtagrev=032020
|description=This is a basic bread recipe
}}

This is a basic Thermomix [[Bread|bread]] recipe.
{{recipesummary
|TotalCalories = 2293
|PortionCalories = 229
|DatePublished=31st August 2012
|Author=JuliaBalbilla
|ImageComment = The new [[Thermomix]] TM5 (2014)
|Servings = Servings: 10 - Makes a 1kg loaf
|Difficulty = 1
|TotalTime = 2 hours 45 minutes
|PrepTime = 2 hours 15 minutes
|CookTime = 30 minutes
|Image = [[Image:The new (2014) Thermomix TM5.jpg|middle|none|alt=Electus]]

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

''Bread (and butter) recipe''

4/5

Standard fare (but to a good standard)

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredientsTM
| 350g water (see Chef's notes below)
| ½ teaspoons [[Sugar|sugar]]
| 40g fresh [[Bread|bread]] [[Yeast|yeast]]
| 600g [[Strong flour|strong flour]]
| 2 teaspoons [[Salt|salt]] (see Chef's notes below)
}}
===Method===

{{RecipeMethod
| Put the water and the [[Sugar|sugar]] into the bowl '''2 minutes / 37° / Speed 2'''
| Add the [[Yeast|yeast]], mix for a few seconds, incorporate the [[Flour|flour]] and [[Salt|salt]] '''15-20 seconds / Speed 6'''
| Next, [[Knead|knead]] '''3 minutes / Speed Dough'''
| Remove the [[Dough|dough]] with oiled hands.
| Shape as desired and leave to rise until double in size, covering it so that it does not form a crust
| [[Bake]] for 25-30 minutes at 220° C (425° F - gas 7), [fan [[Oven|oven]] 200° C & reduce cooking time by 10 mins per hour].°
| If you see that it is [[Browning|browning]] too much, reduce the temperature to 200° C (400° F - gas 6), Fan 180° C
}}
===Recipe source===
* This is a translation of a recipe in '''''Thermomix TM31 - Imprescindible para tu cocina''''' which is the book supplied with [[Spanish]] TMXs
===Chef's notes===
Having made this [[dough]] this morning, I found it very hard to shape. This is due to the recipe having only 58% hydration, ie not enough water, so next time, I will try it with 400g water. Spanish [[butter]] is usually unsalted, so if you use salted [[butter]], I would reduce the [[salt]] quantity in the [[dough]]. However, in general the '''bread''' was good, crusty on the outside, with a nice, soft, but twisted looking crumb.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Spanish recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Thermomix recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/butter|#butter]] [[Special:Search/yeast|#yeast]] [[Special:Search/bread|#bread]] [[Special:Search/browning|#browning]] [[Special:Search/strongflour|#strongflour]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/thermomixrecipes|#thermomixrecipes]] [[Special:Search/spanish|#spanish]] [[Special:Search/bake|#bake]] [[Special:Search/flour|#flour]]
</code>

Spanish Thermomix bread (TM) - Revision history

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