I love bread. I have tried many, many times over the years to make bread at home, but it has always been very ordinary in terms of taste and texture. I've thought about getting a bread maker, but I don't really want another appliance taking up space in my kitchen. I let my Thermomix and my Kitchenaid mixer have all the space they need (I know, I am very, very fortunate!).
During the week I received a recipe via email from Tenina (if you have any brand of Thermo Mixer and you aren't signed up for emails from Tenina I'd suggest you do it now!) for Swiss Butter Bread Braid. I convinced Lily to give it a go with me (actually, she didn't need any encouragement) and together we made this delicious offering:
One thing that we used that I think did make a difference was a silicone mat. When wrapped in the silicone mat the dough seemed to rise right before our eyes. A rising that I would normally expect to take a few hours happened in minutes! And the dough - so soft and silky to the touch. I think my younger kids would be happy to use it like playdough!
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| Dough braid before being painted with egg wash. |
Swiss Butter Bread Braid (by Tenina at Tenina.com)
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump.
Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
Ummm, that line is still there ... near to the Beatrix Potter photos. Ugh, computer gremlins!!!!
ReplyDeleteBother! Luckily I posted a request for help on a Blogger forum and someone has replied. I'll follow their instructions and hopefully it will disappear!
DeleteWhen I was little and my mom made bread she would pinch us all off a ball and we'd use it as Playdough. We'd roll it out and cut it with cookie cutters. Thanks for the memories!
ReplyDeleteWhen I was little and my mom made bread she would pinch us all off a ball and we'd use it as Playdough. We'd roll it out and cut it with cookie cutters. Thanks for the memories!
ReplyDelete