Soft White Bread Rolls / Bread Loaf

Soft White Bread Rolls / Loaf

After searching and experimenting with a few different bread recipes for the thermomix, I have finally tweaked and created a recipe that works perfectly every time. I have used this recipe to make both bread rolls and loaves of bread and a cob loaf - and they have come out amazing every time. This recipe will make 6-7 large bread rolls, or 12 smaller dinner rolls, or one loaf of bread.

BREAD TIPS;
* Ensure that the teaspoons of yeast are level, less yeast than an exact teaspoon will mean longer wait time for dough to rise.

* If dough hasn't doubled within an hour, wait until it has. It may have been that the dried yeast was old, or the conditions weren't warm enough. If the dough hasn't doubled in size, then the flavour will be very unpleasant.

* In cold weather, I turn the light on in my oven as use that to proof the dough.

* Water should not be too hot, test warmth against wrist. One way to get luke warm water is to place 300g water into TM bowl, set time 2min 30 sec/ 37 degrees / Sp2.

SOFT BREAD

300g luke water

2 teaspoons of dried yeast

600g Bakers Flour

2 tsp bread improver

1 tsp white sugar

Pinch of salt

15g olive oil

Small amount of milk to brush over dough (Optional)


METHOD

Place luke warm water into TM bowl (Or add 300ml of tap water to TM bowl, 2min 30 sec/37 degrees, sp2).

Add Yeast, Flour, bread improver, sugar, salt and oil. Combine ingredients 5 sec / sp 5.

Turn to knead setting for 6 minutes.

Turn out dough and roll into a ball. Place into a large lightly oiled bowl, and cover with plastic wrap or a damp tea towel, and leave in a warm place to double in size (approx. 1 hour).

Once it has doubled in size, punch dough down and knead slightly. Roll into the shape of either rolls or the loaf pan. Weigh dough on TM and divide into 6 - 7 equal sizes for large rolls or hamburger buns (100grams for each roll), or divide into 12 - 13 smaller rolls for dinner rolls (approx 80 grams for each roll).

For dinner rolls - after splitting the dough into equal portions, quickly knead and roll each ball into a smooth ball. Place dinner rolls onto a baking tray lined with baking paper. Place rolls approx 1 cm apart from each other.

For Bread loaf - lightly grease loaf pan (I use 'cake release' spray for this). Ensure that the shape of the dough is rolled evenly (the ends of the roll shouldn't taper off. they should have as much dough as the centre of the dough roll has, otherwise the dough will rise in the centre, but not fill the entire loaf pan). Once in the pan, use a serrated knife like a bread knife to score the dough across the top of the dough.

Cover dough with lightly oiled plastic wrap. Ensure there is enough wrap to fit loosely over the dough, so that the dough can rise unrestricted. Leave until doubled in size (approx 40 mins to 1 hour).

Lightly brush milk over the dough (optional, but this adds a beautiful brown colour to the top of the bread).

Place in cold oven and set to 200 degrees (this will allow the bread to rise further as the oven heats up). Cook for approx 30 minutes until the colour of the bread is a lovely brown colour and has formed a hard crust. Remove from oven and leave for 5 minutes before turning onto wire rack.