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 .
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.
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.
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.
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.
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
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.
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!
Divide into 3-4 balls, roll out as thin as possible. Top and bake 220 C for 15 – 20 mins.
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!
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.