Mediterranean Bread In The Thermomix Recipes

THERMOMIX BASIC BREAD

Thermomix Basic Bread image

Make and share this Thermomix Basic Bread recipe from Food.com.

Provided by Ex-Pat Mama

Categories Breads

Time 2h

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

Ingredients

180 g water
120 g milk, 2%
25 g sugar
2 teaspoons instant yeast
1 teaspoon salt
30 g butter
50 g olive oil
1 egg
430 g all-purpose flour
200 g whole wheat flour

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.

Nutrition Facts : Calories 197.9, Fat 5.7, SaturatedFat 1.7, Cholesterol 18.3, Sodium 165.8, Carbohydrate 31.7, Fiber 2.4, Sugar 1.7, Protein 5.3

MEDITERRANEAN BREAD IN THE THERMOMIX

Mediterranean Bread in the Thermomix image

I got this recipe on-line from http://www.superkitchenmachine.com/2010/7269/thermomix-olive-bread-recipe.html Time does not include rising time nor cooling time.

Provided by Wendys Kitchen

Categories Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

400 g flour (I use white flour here)
50 g flour (I use white flour here)
1 tablespoon granulated yeast
180 ml lukewarm water
1/2 teaspoon salt
15 g sugar
1 egg
40 g olive oil (plus 10 g. oil for soaking tomatoes if needed)
2 tablespoons fresh rosemary (about 15 cm branch)
100 g black olives (pits removed, see tips about olives below)
50 g sun-dried tomatoes

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.

Nutrition Facts : Calories 1243.3, Fat 32.1, SaturatedFat 4.9, Cholesterol 93, Sodium 1525.4, Carbohydrate 204.2, Fiber 15.8, Sugar 17.6, Protein 37.7

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