Equipment Required
- TM21 or TM31
- 700gram Bread Tin greased with Olive Oil.
- Large bowl inside base greased lightly with Olive Oil.
- Cooling Rack
- Jug for water
- Glad Wrap
- Tea Towel
- Pastry Brush
- Floured Board or Bench
- Preheated oven 180° C (Fan Forced) or 200° C (Standard Oven)
Ingredients List
- 1 Tablespoon Dry Active Yeast
- 2 Teaspoons Sugar
- 2 Teaspoons Salt
- 20ml Extra Virgin Olive Oil1
- 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
- 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
- 350 ml Water
- Poppy or Sesame Seeds for Garnishing.
- Extra flour for board or bench
Method:
- Add all dry ingredients to the TM Bowl.
- Add water
- Mix speed 7 for 7-10 seconds
- Knead setting for 3 minutes
- Empty onto a floured board or bench
- Make into a ball no kneading is necessary at this point.
- Place into oiled bowl rough side first then smooth side up
- Cover with glad wrap and place Tea towel on top.
- Rest in a warm place for approx 30 minutes. (on a stool near the oven works well)
- When double in size, punch down in middle and empty onto a floured board.
- Divide into two even pieces.
- Gently knead out any air pockets, and roll into 2 even balls.
- Place into to oiled bread tin
- Place in a warm place & allow to rise for a second time for approx 30 minutes.
- Spray with water and sprinkle with preferred seeds.
- Lightly spray seeds again.
- Cook for approx 25-35 minutes, depending on oven.
- When golden brown remove from tin onto a cooling rack.
- If bread sticks to tin wait 5 minutes for the tin to sweat.
- Bread should release easily, if it doesn’t wait a little longer
