Thermomix Apple and Apricot Jam Brioche

Brioche is a staple food in our home. Today I added 120gm peeled cored apple to the standard mix, which meant a stickier than usual dough.

I followed the basic EDC recipe with a couple of tweaks:

Blitz 120gm apple at speed 7 for 10 seconds.

Add 330gm milk (mixed nut milk and cow milk) and blitz at speed 9 for 10 seconds.

Add 30gm raw sugar and 2tsp yeast. Heat for 2 minutes, 37 degrees, Speed 1.

Add 80gm butter, 650gm flour, 1 egg and mix in at speed 7, then knead for 4 minutes.

Leave in the sun wrapped in a silicone mat to rise.

Roll out using plenty of flour, top with a generous quantity of apricot jam, roll up and shape.

Slash around the edges.

Allow to rise for a few more minutes before brushing with milk and baking for 30 minutes at 200 degrees.

Not a particularly attractive looking result straight out of the oven but sliced up into one of the lightest fluffiest brioches yet! The apricot jam (made in the TMX with a hint of cardamon last summer) worked perfectly with the hint of apple in the dough!

Thermomix Bread with Rice

I'm on a quest to squeeze the budget and really use up all those leftovers, so today I tried using up leftover rice and yoghurt in bread. Success!

A crusty white loaf!

I blitzed 110gm leftover white rice at speed 7 for 20 seconds.

Added 110gm natural yoghurt, 90gm water, 1tsp sugar and 2tsp yeast and mixed at 37 degrees speed 1 for 3 minutes to get it up to temperature (the rice was straight from the fridge).

Added 400gm cheap white flour, 1tsp salt, 50gm light olive oil and mixed in for 10 seconds at speed 7 to combine.

I found kneading for 3 1/2 minutes gave me a nice looking manageable dough. It was a very compact ball of dough and not at all sticky. I was worried it may not have been moist enough.

I started later than usual (when I realised I needed sandwich bread for the next day) so couldn't rise the dough in the sun. Here it is tucked up in the Thermomat in the Varoma on top of the Thermoserver with an inch or so of boiling water.

A modest but not very spongy rise. I would normally leave it longer, but time was pressing...

Punched down into a well oiled bread tin. I've been having problems with my dough sticking to the tin and tried using grapeseed rather than olive oil to oil the tin.

The kitchen was pretty chilly, so I popped the tin on top of the Thermoserver, and added another inch of freshly boiled water.

The second rise was excellent! I popped it into the oven for 25 minutes at 200 degrees, let it sit in the tin for 5 minutes then removed from the tin and popped back in the oven for another 3 minutes to crust up.

There are three very thin slices left now...

Either the grapeseed oil or the less sticky dough worked wonders on ease of removal from the bread tin!

Thanks, again, to Peta from The Road to Loving My Thermomix for the excellent white bread recipe!

Thermomix Carrot Bread

How do you hide a carrot in a loaf of bread? Easy!

I've been using the bread recipe on The Road To Loving My Thermomix partly because it's the perfect size to fit in my el cheapo eBay bread tin. She has some fantastic hints for making bread in her hints and tips section. You may need to scroll quite a way to find the bread tips, but it's worth the effort!

Here's a 110gm carrot waiting to be carefully concealed in bread...

Scrub the carrot, chop roughly and blitz at speed 7 until it stops hitting the sides.

Add 200gm water and blitz at speed 9 for 10 - 20 seconds. 

Add 1tsp sugar, 2tsp yeast and warm to 37 degrees, speed 1 for 2 minutes (or longer if your water was cold).

Add 400gm flour (I'm on a tight budget this week so using 75c/kg plain flour from Coles, but decent bread flour will give a better result and is easier to handle), 1tsp salt and 50gm oil.

Mix in by turning slowly to speed 3 for a couple of seconds, then speed 7 for 5 seconds.

At The Road To Loving My Thermomix, Peta likes to knead for 6 minutes, but I find there comes a stage where the sticker vegie-laden dough starts sticking to the bottom of the Thermomix, so I keep an eye on it and knead until the dough has come together nicely as a ball. Once I can see dough starting to stick to the bottom of the bowl, I stop and turn it out onto an oiled mat. This is usually 2 1/2 to 3 minutes for me.

Wrap in the Thermomat (or place in an oiled bowl) and pop in the sun or in a Varoma placed over warm water in the Thermoserver.

It should rise nicely, but I find I don't get as powerful a rise with the plain flour and carrot.

It's sticky so I oil my pan then handle it with oiled fingers. For a particularly sticky batch, I'll rise it in the baking tin and knock back down in the tin.

Knock it down then let it rise in the tin while the oven preheats to 200 degrees.

Cook for about 25 minutes, then leave to sit in the tin for 5 minutes before turning out. 

I usually pop it back into the oven out of the tin to form a solid crust right around the loaf.

Slice when cold. This makes great sandwich bread or toast.

The colour is a quite distinctive yellow, but there's little discernible carrot flavour and it works well with savoury or sweet toppings.