Perfect White Bread

There's something special about homemade bread that store-bought just can't compete with. The aroma that fills the kitchen as it bakes, the fresh taste and texture, and the sense of pride in creating something from scratch. Our recipe for white sandwich and high-top loaf bread is perfect for beginners and experienced bakers alike, and it's made even easier with the help of your Thermomix® Appliance.

With a crusty exterior and a soft, fluffy interior, this bread is perfect for sandwiches, toast, or just slathered with butter. And the best part? You can make a jumbo 900g loaf or two cob loaves to enjoy with your family and friends. Give it a try and experience the joy of homemade bread.

Ingredients:

360g tepid water
2 tsp instant dried yeast
10g sugar
25g powdered milk
1 tsp salt
2 tsp bread improver
20g oil
600g white baker’s flour

Directions:

• Add the water first, then remaining ingredients to the Mixing Bowl.
• Mix for 15 sec/Speed 3. 
• Knead for 8 minutes dough function.
• Transfer dough to a lightly flouredTM Essentials Non-Stick Silicone Mat. 
• To make a Jumbo Loaf of Bread, wrap dough lightly to protect it from drying out and giving it room to rise.
• Rest the dough in the oven set to 30°C (defrost setting) for 15 minutes. The dough will have doubled in size during this time.
• Using the mat the dough rested in, cut the dough in half with asilicone spatula or 3-in-1 Dough Scraper and Cutter.
• Press one half of the dough into a large 30 x 20cm rectangle with your fingertips.
• Fold one side of the dough into the centre.
• Fold in the other side of the dough to the opposite folded edge.
• Turn the dough so that the seam is facing down and tuck the ends under.
• With the seam side down, place at one end of a lightly oiledTM Essentials Loaf Pan.
• Repeat with the other half of the dough.

To make Two Shaped Round or Oval Loaves

• Cut dough in half using asilicone spatula or3-in-1 Dough Scraper and Cutter.
• Shape dough into round or oval shapes tosuit the bread proving basket. 
• Place dough on floured bread proving basket.
• Set aside to prove in a warm place or oven set to 30°C (defrost setting) until doubled in size.
• Tip dough onto an oven tray lined with a lightly flouredOven-sized Baking Mat 
• Now is the time to makepatternson the surface of your loaves.
• Allow bread to rest for 10 minutes while heating the oven to 220°C.
• Place bread in oven. Tip ½ cup ice in bottom of oven to create steam for a crispy crust. Turn oven down to 180°C.
• Bake for 20-25 minutes until golden or athermometerreads 95-99°C. 

For a square sandwich loaf of bread

• Slide the lid on, leaving a 3-4 cm gap to observe the dough. Cover the opening gap with lightly greased cling wrap.
• Place in the oven set to 35°C (defrost setting) for 40 to 45 minutes.
• Allow to rise to 2cm below the height of the pan.
• Gently remove from the oven and rest on the counter. Heat the oven to 220°C.
• Remove the cling wrap, slide the lid on and gently place in the oven.
• Bake for 30 minutes or until an instant-read thermometer shows 95-99°C.
• When finished, remove from the oven and remove the lid immediately. Allow to rest in the pan for 5 minutes before turning onto a wire try to cool completely.

For a high-top loaf of bread

• Cover the loaf pan with lightly oiled cling wrap allowing it to simply rest on top.
• Place in the oven set to 35°C (defrost setting) for 45 to 50 minutes.
• Allow to rise to 2cm above the height of the pan.
• Gently remove from the oven and rest on the counter. Heat the oven to 200°C.
• Remove the cling wrap and gently place in the oven.
• Pour ½ cup ice in the base of the oven, either on the floor of the oven or on a tray.
• Close the oven door and reduce the heat to 180°C. Bake for 30 minutes or until an instant-read thermometer shows 95-99°C.
• When finished, remove from the oven and allow to rest in the pan for 5 minutes before turning onto a wire try to cool completely.

After baking the bread pan and lid should be wiped clean rather than washed in detergent.

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