Bread / Rolls /Buns

Chocolate and plum Brioche

~ nzthermomixmum

 

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Chocolate and plum brioche

School holiday baking, this is the guided spiced cherry brioche recipe from the Festive Flavour cookbook. Instead of cherries and spices , we filled the brioche wreath with chocolate chunks,  plums and cranberries. Easier than expected because there is only one prove required a the beginning. Filled two rolls and then plaited and joined to make the wreath .

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Chocolate plum and cranberry filling

http://www.recipecommunity.com.au/baking-sweet-recipes/cranberry-and-cherry-brioche-wreath/17784

The recipe is almost same as this one above in the recipe community , only one tsp of salt not two and 40g of sugar instead of 30g. Slightly easier method , make two longish rolls and twist together then join to make one wreath. Bake 35 mins at 180c.

Delicious and impressive coming out of the oven today.

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Chocolate plum brioche sliced

 

 

 

Bread rolls ( easy and fast )

~ nzthermomixmum
Bread rolls
Bread rolls

http://www.recipecommunity.com.au/breads-rolls-recipes/bestest-bread-rolls-ever/23613

These bread rolls are super quick, 15 minutes to make including the 10 mins proving in the TM bowl. The kids rolled into pinwheel shapes and they are soft and perfect accompaniment to soup. The second prove is covered by placing them in cold oven and cook in 20 minutes.

Chia and pepita ( gluten free ) loaf

~ nzthermomixmum
Chia and pepita ( gluten free ) bread
Chia and pepita ( gluten free ) bread

Another repeated post because it’s so good.  The guided chia and pepita bread recipe made today shows the real power of the thermomix as it mills basmati rice, brown rice, millet into flour. Then we add a range of seeds; quinoa, chickpeas, chia, pepitas. Only needs 1/2 hour to prove and 40 mins to bake. A soft delicious gluten free loaf. Miss 14’s favourite bread.

Pizza Bianca

~ nzthermomixmum
Pizza bianca
Pizza bianca

http://www.recipecommunity.com.au/main-dishes-vegetarian-recipes/pizza-bianca-rosemary-garlic/264408

Using the chip for the third Thermomix cookbook ” everyday cooking for families “. The recipe link is above. Incorporated the garlic and rosemary into the dough and topped with extra rosemary and sea salt because we love the rosemary flavour and left out Parmesan. Rolled out to approx 2cm thickness and dimpled top so it cooks evenly.  Texture is wonderful and soft. Same recipe as pizza dough in the Basic cookbook and chip, except for the added garlic and rosemary flavouring.

Pizza (thin base )

~ nzthermomixmum
Prosciutto and basil pizza
Prosciutto and basil pizza

http://www.recipecommunity.com.au/baking-savoury-recipes/charlies-thin-pizza-base/154354

These pizza bases are now our go to recipe, using Charlies thin pizza recipe from the recipe community. Doubling the recipe makes over 3 oven tray size pizzas and the base can be rolled super thin because it still  rises slightly in the oven.

Charlies thin pizza (doubled)

  • 500 grams plain flour
  • 2 teaspoon dried yeast
  • 1/2 teaspoon sugar
  • 300 grams warm water
  • 2 pinch salt
  1. Add yeast,warm water and sugar to tmx bowl  ( leave 5 mins )till frothy. We like to do this to make sure the yeast is fresh.
  2. Then add flour and salt, mix 3 mins, 37 C, speed stir. Leave 30 mins ( we just leave it in the TM bowl )  then punch down. Recipe states to mix 20 secs on slow speed instead of punching down the dough  we punch!
  3. Divide into 3-4 balls, roll out as thin as possible. Top and bake 220 C for 15 – 20 mins.
Prawn, garlic and aoli pizza
Prawn, garlic and aoli pizza

Preheat the oven tray if not using a pizza stone to get a crispier base. Topped these bases with finely chopped garlic, prawns, mutti tomato purée, red onion, and mozzarella. Edges brushed with olive oil and seasoned with salt and pepper. Baked in oven 220C for 15 minutes. Topped baked pizzas with fresh baby spinach, bell peppers, basil, prosciutto and aioli.  Topping ideas from Chelsea Winters first cookbook At My Table which was just delivered yesterday. Whoopee more recipes to try.

Dinner tonight was Leek and potato soup with pizza. Well, at least the soup was healthy!

Custard scrolls

~ nzthermomixmum
Custard scrolls
Custard scrolls

http://thermomumma.com/sweet-bun-dough/ ohhhh yessss… After yesterday’s clean eating gluten free  rolls,  it’s Friday and we decided to mix it up and make these gluten full beauties. Again using thermomumma’s fantastic sweet bun dough. Thick Custard made using the automatic feature in tm5 for 4-5 people perfect quantity for two and bit cake tins of scrolls. Roll the dough into the largest rectangle. Spread with custard. Prove for approx hour and bake 180 C for 15/20 mins.

Soft Paleo Bread Rolls (no proving needed)

~ nzthermomixmum
Soft paleo buns
Soft paleo bread rolls

http://www.recipecommunity.com.au/breads-rolls-recipes/super-soft-paleo-grain-free-seed-bread-rolls/228306
This recipe has been highly recommended. If you’re looking for paleo bread rolls  then they fit the bill, super soft straight from oven and still soft when cooled down. Made from psyllium husks, coconut flour and assorted seeds. The texture is not fluffy like normal bread but denser and slightly chewy, the  chia seeds add a little crunchiness which is nice. I used a tsp regular sugar instead of coconut sugar. The dough is quite wet but easy enough to shape and the time to make is significantly quicker than normal bread buns because there’s no proving required. Simply grind the husks then mix in the other ingredients.  Not sure if kids will like them, they may be too healthy for them!But they’re very filling. I just had one bread roll with chicken and it feels like it will last the distance to dinner.

Cheese and Bacon Rolls

~ nzthermomixmum
Cheese and Bacon rolls
Cheese and Bacon rolls

http://thermomumma.com/cheese-bacon-bread-rolls/

Another great recipe from thermomumma.com. These are as good as the Bakers Delight ones.  Crunchy on the top and soft and fluffy in the middle … Perfect ! Took them out of the oven not a minute too soon, after  18 mins on fanbake, they would have been burnt by 20 mins and probably would have been done by 12-15 mins in our oven. Finding we don’t need to fanbake any of her bread recipes either, made these another time on nomal bake and increased to fanbake last 5 minutes to brown a little more. Will be going straight into freezer after they cool for lunchboxes. Hah…Well and truly fallen off the paleo wagon, it’s impossible when you see and smell the bread baking.

Raisin buns

~ nzthermomixmum
Raisin buns
Raisin buns

http://thermomumma.com/sweet-bun-dough/

In love with all thermomumma’s bread recipes ( see link above) When I  thought we’d lost them because they were no longer to be found on the recipe community website, ridiculously, depression had set in. (note print off  your favourite recipes just in case) As soon as they were discovered on a new blog, of course I had to make one up and retest.  Around midnight these glorious soft fresh raisin buns popped from the oven.  And the smell of bread baking woke miss 14, together we had a midnight feast of raisin buns.  Completely wrong but soooooo good. This is her sweet bun recipe made into raisin buns instead of iced finger buns. But they can be made into scrolls, plain sweet rolls, iced buns, custard buns and perfect frozen straight after cooking and cooling. You can reheat in microwave so easily or pop into lunchbox frozen, defrost perfectly by lunchtime.  Awesome recipe.