ThermOMG Recipes

Inspiring recipes for the Thermomix 

Pumpkin Hot Cross Buns/Bread

This became my go to Hot Cross Bun recipe over Easter this year.  It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast.  Hope you enjoy it too.  Eb x

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  • 200g raw pumpkin, roughly chopped (unpeeled)
  • 50g maple syrup
  • 200g milk
  • 1 tbsp dried yeast
  • 550g bread mix (or 550g bakers flour + 1 tsp salt)
  • 1 egg
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 2 handfuls of dried cranberries

Place pumpkin into the bowl and grate on Speed 6 for 5 seconds.  Scrape down the sides.  Cook for 5 minutes at 100deg Speed 2.

Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.

Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.

Set machine to Dough Function for 5 minutes.  While kneading, add cranberries through MC hole.

Place onto a floured ThermoMat.  Set aside to rest until doubled, approximately 30-45 minutes.

Form into buns and place on a lined baking tray.

Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl.  Pour into a snap lock bag, snip one corner and pipe onto the buns.

Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.

Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.

Ham and Spicy Cheese Loaf

Perfect for afternoon tea, picnics, lunch or in school lunch boxes.  Enjoy.  Eb x

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  • 1 tbsp dried yeast
  • 210g warm water
  • 350g bread mix (or bakers flour and tsp salt)
  • 20g olive oil
  • 100g cheddar cheese in cubes
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 100g diced ham

Place cheese, paprika and cayenne in the bowl and grate on Speed 8 for 5 seconds.  Set Aside.

Without cleaning the bowl, add in this order, yeast, water, bread mix and oil.  Mix on Speed 6 for 5 seconds then knead using your dough function for 5 minutes.

Oil your ThermoMat (or a bowl) and place the dough in.  Set aside until it has doubled (30 minutes).

Shape however you like, in a plait or individual buns and allow to prove a second time.  Preheat the oven to 200deg.  Then add the ham on top, followed by the cheese mix.  Cook for 20 minutes or until bread is done.

Note:  If you are short on time you can place the dough with ham and cheese on top into a cold oven, turn to 200deg and allow it to do its second rising in the oven.

Hamburger Buns

If you are wanting to make hamburger night a bit more special then give these buns a go.  It makes a huge amount which is awesome if you are feeding a crowd but you could easily halve the recipe as well.  I am thinking these would be fabulous as sliders!  Enjoy.  Eb x

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  • 1 tbsp dry yeast
  • 310g warm water
  • 60g honey
  • 800g bakers flour
  • 60g olive oil
  • 1 heaped tsp salt
  • 4 eggs
  • Sesame seeds optional

Place yeast, water and honey into the bowl and mix on Speed 3 for 20 seconds.

Add all remaining ingredients (except seeds) and mix on Speed 6 for 5 seconds.

Knead for 5 minutes on Dough Function.

Oil a LARGE bowl and place dough in.  Cover with glad wrap and set aside to double in size. Approx 30-60 mins depending on how warm the room is.

Punch down the dough then roll into 10 large hamburger buns.

Preheat oven to 200deg, leave buns aside to prove a second time.  Spray some water over the buns and sprinkle with seeds then place into the oven for approximately 20-30 minutes or until golden and hollow to tap.

Sweet Potato and Chickpea Soup

So I know it's still summer but I do love a soup anytime of the year.  Although I may just be looking for a good excuse to have ciabatta bread as well.    This bread recipe is absolutely amazing and perfect with dips, cheese or as a side to this delicious soup.  Thanks to ThermoMiss for sharing the the ciabatta recipe and thanks to Jane for bringing to my attention.

Recipe for Easy Ciabatta Bread

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  • 1 large garlic clove
  • 1 onion peeled and halved
  • 60g celery roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • 30g oil
  • 400g sweet potato peeled and diced
  • 250g carrots roughly chopped
  • 850g water
  • 80g TMX Stock Paste
  • 400g tin chickpeas rinsed and drained.
  • Coriander and sour cream to garnish
  • Serve with crusty bread (Ciabatta is awesome!)

Add garlic, celery and onion to the bowl and chop on Speed 6 for 3 seconds.

Add spices and oil to the bowl and sauté for 5 minutes at Varoma Temp Speed 1.

Add potato, carrots, water, stock paste and half the chickpeas and cook for 20-25 minutes at 100deg Speed 1.  Cooking time will depend on the size of your veggies.

Meanwhile add the remaining chickpeas into a frypan with a little bit of olive oil and smoked paprika (optional) and fry them until popping.

Once cooked puree your soup by SLOWLY taking the dial up to Speed 8 for 1 minute.

To serve dollop some sourcream in the middle and top with coriander leaves and the fried chickpeas.

Turkish Bread

I'm actually a little baffled why I have never tried to make Turkish Bread before.  We love dips and dukkah but I generally just do a normal loaf of bread just flattened.  Not anymore!!  This was super easy with a fabulous result.  Today's heat made the proving of the dough particularly easy too.  Definitely worth adding to your list.  Enjoy.  Eb x

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  • 15g dried yeast
  • 5g caster sugar
  • 375g warm water (125g and 250g)
  • 480g bakers flour (100g and 380g)
  • 1 tsp salt
  • 60g olive oil

Add yeast, sugar and 125g water to the bowl and mix on Speed 3 for 10 seconds.

Add 100g bakers flour and Knead (Wheat setting) for 1 minute.

Leave in the bowl to prove for approx. 30 minutes.  How quickly it will rise will depend on the weather.  Today it was 39deg in Perth and it only took 15 minutes!

Add remaining ingredients to the bowl and Knead (Wheat setting) for 2 minutes.  Lightly oil a mixing bowl and put the dough into the bowl and cover with glad wrap.  Note:  Dough is very sticky.  Leave to prove for 30 minutes (or until doubled).

Lay baking paper on a tray and form your dough into your preferred shape(s).  You can make 2 breads or 1.  Leave to rise again for approx. 30 minutes.

Preheat oven to 220deg.

Poke some dents into the bread (I used the end of a wooden spoon) and brush with egg wash and sprinkle with sesame seeds.  Place into a hot oven for 10-15 minutes or until golden.

Note:  I did one on a baking tray and one on a preheated pizza stone.  The pizza stone works really well (dust with flour before putting dough on) but did make it tricky to transfer dough onto it for baking.

Sticky Cinnamon Buns

This recipe has been converted by Lisa M from a Donna Hay magazine (Winter 2013).  Lisa is a recent Thermomix owner and judging from this picture, her and "Ida" are getting along just fine.  I have not tried this recipe yet but it just got put at the top of my list as I am drooooling.  Shame Lisa lives 3 hours from me otherwise I would have been knocking her door down to get to this.  Here is what Lisa had to say when she sent me the conversion...

"These were really yummy .... I can’t wait to try the other variations that were in the edition of the magazine!

I am really loving creating with yeast doughs. Today I have three bowls warming in front of the fireplace in an attempt to perfect the dough.

I hope your guys enjoy them as much as mine did."

Thanks so much for sharing Lisa, I look forward to many more from you.  Eb x

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Basic Dough

  • 150g milk
  • 2 tsp vanilla
  • 125g unsalted butter
  • 1 ¼ tsp dry yeast
  • 450g bakers flour
  • 55g caster sugar
  • ¼ tsp fine sea salt
  • 2 eggs

Place milk, vanilla and butter into bowl and cook for 3 mins at 37deg on Speed 2 ... until temperature is reached and butter is melted.  Add remaining ingredients (in order as shown above) and set to Closed Lid and Interval (wheat) for 6 minutes.

Place in your Thermomat or a lightly greased bowl, cover with plastic wrap and seat aside in a warm place for 1 hour or until doubled in size.

Maple Glaze

  • 100g Maple syrup
  • 60g brown sugar
  • 75g unsalted butter

Grease and line a 20cm x 30cm slice tin. (Needs to have reasonably high sides)

Place all ingredients into bowl and cook for 3 mins at 80deg on Speed 4. Pour mixture into prepared tin and set aside.

Cinnamon Butter

  • 100g unsalted butter
  • 90g brown sugar
  • 2 tsp ground cinnamon
  • 120g toasted pecans or walnuts chopped

Place butter, sugar and cinnamon in bowl and mix on Speed 6 for 10-15 secs.

Roll dough out between two sheets of non-stick baking paper to make a 60cm x 25cm rectangle. Spread with cinnamon butter, leave a 1cm border and sprinkle with pecans. Start with the longest side, roll tightly to enclose the filling.

Trim the edges of the bun and cut into 12 even pieces. Place pieces side by side and scroll side up in the tin. Cover with plastic wrap and set aside for 45-60 minutes or until doubled in size.

Preheat oven to 180deg. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with foil and bake for a further 15-20 minutes or until cooked through and golden.

Allow to stand for 2-3 minutes before turning out onto a wire rack to cool.

Orange and Cardamom Scrolls

Time for a change from the usual apple and cinnamon so I whipped up these today for morning tea.  Absolutely delightful.  No flavour was too overpowering it was just a delicious blend of flavours.  Best eaten straight away!!  Eb x

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  • 80g butter (chopped)
  • 160g milk
  • 1 tbsp yeast
  • 500g bakers flour
  • 30g caster sugar
  • ½ tsp salt
  • 60g fresh orange juice
  • 1 egg

Place butter and milk into the bowl and cook for 2.5 minutes at 50deg Speed 2.  Add the yeast and mix on Speed 2 for 10 seconds.  Add remaining ingredients in the order as above.

Mix on Speed 6 for 5 seconds then set to Closed Lid and Interval to knead for 2 minutes.  Lightly oil or flour your Thermomat and wrap your dough for 30-60 minutes.  Clean and dry the bowl.

  • 1 cardamom pod
  • 1 cinnamon stick
  • 60g sugar
  • 50g butter melted
  • Sultanas (optional)

Add cardamom, cinnamon and sugar to the bowl and blitz on Speed 10 for 20 seconds.

Roll your dough out on your Thermomat and brush melted butter over the top.  Sprinkle the sugar mix and sultanas over the top, roll the dough then cut into rounds.  Arranged on a lined baking tray, brush with extra butter and place into a cold oven at 200deg for 20 minutes or until golden. 

  • 300g icing sugar
  • 100g cream cheese
  • 50g fresh orange juice
  • 1 tsp vanilla bean paste (or essence)

Insert butterfly and add all ingredients into the bowl.  Mix on Speed 4 for approximately 20 seconds or until well combined.  Scrape down the sides and repeat if necessary.  Pour icing over the buns once they have cooled.

 

Bread!!!

Bread is one of those hot topics, some people are a whiz others just can't seem to find their way to making a good loaf.  I was making bread dough prior to having a Thermomix (yep doing it the hard way) so what a relief to discover how easy it can be now.  I have been lucky that my bread turns out great at least 99% of the time - everyone has failures.  So what am I doing that's different to you?  We did a recent post of Facebook to get as much of your feedback as possible so you could all help each other out, its worth a browse so Click here to have a look.  But I will go through my step by step process for bread making.

  • 5g of yeast
  • 280g warm water
  • 520g bread mix
  • 20g olive oil

Place in the bowl as listed above.  If using bakers flour and you need to add salt, put salt on top of the flour not on the yeast.

Mix on Speed 7 for 5 seconds then knead for 1.5-2 minutes.  I put about a tablespoon of oil on the Thermomat and tip the dough onto it.  Bring into a ball, wrap in the Thermomat and allow to rest in a warm spot for approx 30 minutes.  I often use a heat pack in winter to help it out. 

Turn your dough into scrolls, rolls or a loaf.  You can do your second rising in the oven by placing in a cold oven and turning the temp up to 200deg.  When doing a bread loaf I prefer to do the second rising in the tin for a better result.  This should take about 30 minutes then place the bread into a preheated oven at 200deg.  Your bread is cooked when it sounds hollow to tap on it. Never leave your bread in the tin to cool, always use an rack to allow the steam to escape so the bread doesn't go soggy.

Some people like to add some bread improver into their mix and have had great results.  If you are needing to do this try and buy a natural bread improver to avoid using unnecessary additives.

So that is how I do it and have had great success, probably not much different to how you have tried.

Some fabulous suppliers that I use are

  • All About Bread.  These guys really know their stuff and always willing to help you out.  If you live in Perth its definitely worth popping in to check out their great range. 
  • WeighNPay.  Another terrific place to stock up on all your baking needs with friendly customer service.
  • 2brothersfood.  These guys have an amazing, affordable range of products for your thermomix but this is an online service.

Naan Bread, Korma and Vindaloo

I have had this mad obsession with Indian food over the last few years.  I went from a kid who HATED curries to a parent who has gradually increased my kids tolerance level for chilli so that I don't have to cook 2 meals when I feel like a curry.  My kids are amazing too.  A couple of years ago there is no way they would eat the curries they now love.  I don't hold back on spice, if it is a bit too hot for them it gets smothered in low fat greek yoghurt, but they never complain.  These two pastes I have put together are fantastic although I added way too much vindaloo paste to the curry the first time that even we couldn't eat it so if you love the chilli burn you will love this.  The korma however is very mild but loaded with flavour.  Hope you enjoy these as much as we did. Eb x

Naan Bread

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  • ¾ cup warm water
  • 1 tsp dried yeast
  • 300g plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp baking powder
  • 20g olive oil
  • 50g greek yoghurt

In a separate bowl add yeast and water and set aside until it foams. (approx. 10 minutes)

Add flour, salt, sugar, baking powder into the bowl and mix on Speed 5 for 5 seconds.

Add oil and yoghurt and mix in Speed 5 for 5 seconds.

Once yeast is ready add to the bowl and set to Closed Lid, dial to Interval for 5 minutes.

Place in a warm area in your Thermomat and allow to rise.

Pan fry in a dry frypan or turn oven up to 200deg, portion out your dough (approx. 7-8 pieces) and roll out.  Lay onto baking tray, lightly spray with water and use your fingertips to gently press on dough.

Cook in oven for approx. 10-15 minutes.

Korma Paste

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  • 1 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tsp cayenne pepper
  • 1 tbsp garam masala
  • 1 tsp salt
  • 20g shredded coconut
  • 50g raw almonds
  • 10g garlic
  • 40g ginger
  • 90g oil
  • 60g tomato paste
  • 2 red chillis (dried or fresh)
  • 40g coriander roots/leaves

Add coriander seeds and cumin seeds to bowl and dry roast for 10 minutes at Varoma Speed 1.

Add cayenne pepper, garam masala, salt, coconut and almonds and blitz on Speed 9 for 20 seconds.

Add all remaining ingredients and blitz on Speed 8 for 15 seconds.  Scrape down sides and repeat if necessary.  Store into sterilised jar or freeze.

Korma Chicken and Pumpkin

To make my curry I fried off some onions in oil, added 2 heaped dessert spoons of the paste (it’s quite mild so add extra chilli if you like it hot). Add some diced pumpkin and chicken thighs (I used 2 chicken thighs and approx. 400g pumpkin).  Fry until everything is coated with the paste.  I added enough water to cover the chicken and pumpkin and added 1 tbsp of chicken stock paste.  Allow to simmer away.  Add 100g cream and continue to simmer.  If the pumpkin overcooks, don’t worry, it will just become part of the sauce making it even more delicious.

Vindaloo Paste

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  • 1 tbsp fenugeek seeds
  • 3 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp whole cloves
  • 2 tsp peppercorns
  • 4-8 dried chillis
  • 3 garlic cloves
  • 40g ginger
  • 10g fresh turmeric (or 1 tsp dried)
  • 1 tsp salt
  • 80g oil
  • 50g tomato paste
  • 3 fresh chillis
  • 40g coriander roots/leaves

Add fenugeek, fennel, coriander seeds, cloves and peppercorns to bowl and dry roast for 10 minutes at Varoma Speed 1.

Add dried chillis and blitz on Speed 9 for 20 seconds.

Add all remaining ingredients and blitz on Speed 8 for 15 seconds.  Scrape down sides and repeat if necessary.  Store into sterilised jar or freeze.

 

Vindaloo Chicken and Potato

To make my curry I fried off some onions and precooked diced potatoes in oil, added 1 heaped dessert spoon of the paste (warning this is a HOT paste). Add diced chicken thighs (I used 2 chicken thighs and approx. 400g potato).  Fry until everything is coated with the paste.  Add 400g tin tomatoes and enough water to cover the chicken and potato.  Allow to simmer away.  

Stuffed Bread

This was aptly named by my friend Steve.  With endless possibilities you can stuff this bread with anything that takes your fancy.  I will go through the 2 I used with my favourite being the spinach and ricotta.  Eb x

To make your stuffed bread you first need to make a batch of bread dough.  I use the EDC version (minus the milling of grains at the start).  Once it has risen, divide into two balls.

Roll the first ball out to a circle big enough to fit on a pizza tray.  Lay your stuffing in a circle  as per the pictures below.  Roll out your second ball and lay on top.  Try to remove the air pockets by starting in the middle and working your way out.  Join the edges by folding over or using a fork.  Spray with some water and sprinkle with sesame seeds or cheese.  Allow to rise for a bit then pop into a hot oven for approx 20-25 minutes or until well cooked.  

The filling I used in these ones were:

shredded chicken, grated cheese and some bbq sauce.

big handful fresh herbs, big handful of spinach leaves, 1 small chilli (chop on Speed 7 for 3 seconds) Add 200g drained ricotta, big handful of mixed cheese (cheddar and parmesan) and 1 egg.  Mix on Reverse Speed 3 until well combined.  Make sure the mix is not to watery otherwise your dough will not cook properly.  When using this mix you will find when the bread is hot the mix will run out and be messy but it is delicious.  If you allow it to cool the mix will stay together alot better.

Click on the pictures below to scroll through.

Piadina (Italian Flat Bread)

Recipe from MKR.

 Piadinas pictured here with Italian Beef Ragu 

Piadinas pictured here with Italian Beef Ragu 

  • 350g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 60g olive oil
  • 200g water

Add all ingredients to the bowl and mix on Speed 6 for 5 seconds.  Set to closed lid and knead on interval for 2 minutes.  Rest for 30 minutes then roll out 8 breads and cook in a dry frypan over medium high heat.

Italian Beef Ragu

OH MY GOODNESS!!!!!  I think I could eat this every night forever it was that good.  A team on MKR this week made Piadinas which I have never had before but they appeared to just be your average flat breads.  They're not.  My only fault with this recipe was it needs to make more!  But the piadinas were mere carriers for the absolutely mouth watering beef ragu that I threw together. WOW, it was fabulous.  Both my kids gave this a 10/10 which is quite a rarity - I have trained them to be very food critical so even lack of leftovers can result in loss of points!!   I can't wait to hear how you guys go with this dish as well and hope you all love it as much as I did, either way I will be making it again and again and again and ...... Eb x

Piadina Recipe from MKR - NB I put all ingredients in the bowl, mixed for 5 seconds Speed 6. Kneaded for 2 minutes.

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  • 1 large onion
  • 3 cloves garlic
  • 2 celery stalks chopped
  • 2 carrot chopped
  • 4 rashers of bacon diced
  • 1kg gravy beef
  • Big handful of herbs (oregano and basil)
  • 3 bay leaves
  • 1 tbsp beef stock
  • 100g red wine
  • 50g Worcestershire sauce
  • 200g tomato puree
  • Salt and pepper to taste

Add carrots and celery to bowl and chop on Speed 5 for 2 seconds.  SET ASIDE.

Add onion and garlic to bowl and chop on Speed 5 for 3 seconds.  Add bacon, 20g oil and celery/carrot mix and cook for 10 minutes on Varoma Reverse Speed 1.

Add all remaining ingredients to the bowl and cook for 45 minutes at 100deg on Reverse Speed 1.

Cook for a further 15 minutes on Varoma Speed 1 with basket on top, MC out.

Serve in Piadinas, with pasta or mash/vegetables.

Snail Pull Aparts

Pull aparts are just about one of our favourite quick easy lunch or picnic recipe.  Its hard to go past freshly baked bread loaded with your choice of flavours.  The herb and garlic butter pull apart had me in heaven.  These snail pull aparts are great if you are having kids come over for a play, you don't always want to make big snails for those little eaters!! Plus the kids seem to enjoy ripping their lunch apart.  The fillings can be just about anything - just don't use too much liquid, ie tomato sauce, if its too soggy it won't cook as well.  Share with us your favourite flavours. Eb x

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  • 5g dried yeast (2 tsp)
  • 280g luke warm water (350g for larger dough qty)
  • 520g bread flour mix  (620g for larger dough qty)
  • 20g olive oil (30g for larger dough qty)

Note: I opt to use a bread flour mix rather than bakers flour.  Generally the bread mix will have preservatives and salt added but I get a good result every time and the bread stays good for a few days or in the freezer.  Currently I am using a bread mix from 2brothersfood online but All About Bread also have a terrific range.

Add all ingredients to bowl in the order above and mix on Speed 7 for 5 seconds.  Set to Closed Lid then dial on Interval for 2 minutes.  Lightly oil your Thermomat and gently knead your dough in a ball coating it in the oil.  Set aside for 20-30 minutes.  Note: If it’s a cold day you can help it to rise by using a heat pack, or put a mug of water in your microwave and cook for 2 minutes, remove and put dough inside.

Once risen re-knead then using a rolling pin, roll out to a rectangular shape the same size as your mat.  Using your spatula, cut the dough in half (along the longest side).

Place toppings of your choice over the two pieces of dough, some suggestions:

Cheese and Vegemite,

Cheese, Ham, tomato/bbq sauce, salami, tomatoes, olives, pineapple

Apple and cinnamon

Roll up the dough and with a chopping board underneath, cut into small “snails”.  Arrange in a baking dish.  Place into a cold oven, turn onto 200deg and cook for 20-25 minutes or leave to rise for 15-20 minutes and place into a hot oven at 200deg for 15 minutes.

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Beef and Feta Gozleme

Needing a quick and easy weekend lunch or dinner?  These are so delicious.  You can change them up however you like depending on what is in your pantry/fridge.  Perhaps some ham and cheese, left over roast meat or even basic tomato, cheese and onion just to make a fancier "toastie".  My whole family loved scoffing these down on the weekend so I'm sure they will become a regular. Eb x

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  • 250g low fat (or non fat) Greek Yoghurt
  • 300g Self Raising Flour
  • Pinch of Salt

Place all ingredients into the bowl and knead for 1 minute on Interval.

Put dough onto a floured mat and set aside to rest. Clean bowl.

  • 1 brown onion (peeled and halved)
  • 1 clove of garlic
  • 10g oil
  • ½ tsp fennel seeds
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp salt
  • 500g mince
  • Feta
  • Spinach leaves
  • Grated chedder cheese

Place onion and garlic into bowl and Chop on Speed 7 for 3 seconds.  Add oil and sauté for 4 minutes at 100deg Speed 1.

Add spices and cook for 1 minute at 100deg at Speed 1.

Add mince and cook for 10 minutes at 100deg Reverse Speed 1.

Divide dough into 6 portions (large serves) or 8-10 portions (for smaller serves). Roll out into circles (approx. 20 cm).  Place a few spinach leaves in middle, followed by 2 spoonfuls of mince, crumbled feta and cheese.  Wet the edges of the dough then fold together (to make a half moon shape).  Seal the edges well.  Place into a dry frypan on low heat.  Keep a close eye to make sure they don’t burn.  You can place a lid on the frypan to help with cooking time.  Flip the gozleme to cook the other side.

Sundried Tomato, Parmesan and Basil Bread

My new Sundried Tomato, Parmesan and Basil Bread - OMG! My girls walked in and said ..."it smells like Subway in here" - enough said. Gaye x

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  • 20g linseeds
  • 100g sundried tomatoes (plus 1 tbsp of oil in jar)
  • 60g parmesan
  • Handful of basil
  • 160g water
  • 40g milk
  • 2tsp sugar
  • 3tsp dried yeast
  • 390g bakers flour
  • ½ tsp salt
  • 20g oil
  1. Mill linseeds for 5 seconds on Speed 10 and set aside.
  2. Add tomatoes, cubed parmesan and basil to bowl and roughly chop for 3 seconds on Speed 8, set aside.
  3. Without cleaning the bowl, add water, milk and sugar to the bowl and set for 2 minutes at 37deg on Speed 2.
  4. Add yeast and mix for 5 seconds on Speed 3.  Leave to stand for 10 minutes
  5. Add flour, salt, oil and linseeds and mix for 6 seconds on Speed 8. Then knead for 1 minute.
  6. Add extra oil from sundried tomatoes and cheese mix then knead for a further 2 minutes.
  7. Place in an oiled bowl, cover and leave in a warm place for 1 hour.
  8. Punch down the dough and reshape      into a greased loaf tin or as a cob.       Leave for a further 30 minutes. Preheat oven to 200 deg, place a tray of water in the bottom of the oven (this helps create a crusty top) 
  9. Cook for 30-35 minutes until it sounds hollow when tapped.