Bread making in the Thermomix is so easy and homemade bread is one of my life's pleasures. I'm never going to knead and pummel bread dough by hand it's just too hard work and I like to let one of my kitchen gadgets do all the hard work.
I made these bread rolls with fresh yeast and here again the Thermie comes into it's own. Using fresh yeast can sometimes be a faff but all you have to do is put the fresh yeast along with water into the jug and in a couple of minutes time it's lukewarm and mixed perfectly for the next stage. I asked at the bread counter for my yeast and then broke it into 20g pieces, wrapped them in clingfilm and popped them into the freezer for another day. When you want to make bread simply thaw still wrapped in the clingwrap.
Some recipes recommend kneading in the TM for 2 minutes but I find 4 minutes is perfect to get to the windowpane stage.
After mixing and kneading all you have to do is turn the jug upside down, twist the handle away from the base and the blade falls out with the dough.
Divide the dough into 12 and shape into bread rolls.
Cover the rolls in clingwrap and prove until double in size. Brush the rolls with water and sprinkle with seeds.
There's nothing quite like seeing a cooling rack adorned with freshly baked bread rolls.
Conventional Method in Italics
Thermomix Recipe (slightly adapted)
Makes: 12
20g olive oil
small sprig of fresh rosemary
300g water
20g fresh yeast
1 tsp salt
500g strong white bread flour
100 g mixed seeds
You will need: a large shallow baking tray
1 Place the sprig of rosemary into the olive oil to infuse. Lightly flour the tray. Add the fresh yeast (defrosted to room temperature if previously frozen) to the jug with the water 2 min/37°C/speed 1.
Rub the yeast into the flour.
2 Remove the sprig of rosemary from the olive oil. Now add the olive oil, salt and flour. Knead 2 minutes. Add 80g of the seeds and using knead setting 2 minutes.
Measure out the water and heat to tepid. Make a well in the centre of the flour. Pour in the water, olive oil and salt. Place the dough hook onto the stand mixer and mix on slow until a dough forms. Continue kneading on a medium speed for 8 minutes until smooth. Add the seeds and continue kneading for another 2 minutes until the seeds have been worked in. Or alternatively, remove the dough from the mixer, add the seeds and knead them in by hand.
3 Turn the dough out onto a silicone mat. Break the dough into 12 equal pieces. Arrange the rolls onto the floured tray. Cover loosely with greased clingfilm and leave to rise until double in size. Brush the tops gently with water and sprinkle with the remaining seeds. Preheat the oven to 200°C.
4 Bake the rolls 20-30 minutes until golden and risen. Transfer to a wire rack to cool.
