Basic white bead made using Thermomix

Use our Basics range ingredients to make this light and fluffy loaf in your Thermomix. It is not only easy but super quick too!

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Servings loaf

Equipment

Thermomix

Ingredients

320 g water
70 g oil
70 g caster sugar
1 ¾ tsp salt
1 tbsp S&P Even-Rise Dried Yeast
1 egg room temperature
700 g S&P Flour
2 tsp S&P Flour improver

Instructions

Place water, oil, sugar and salt in TM bowl. Heat 2 ½mins/40deg/sp 3.
Sprinkle the yeast onto the dissolved liquid, please mc inposition and let rest for 20 mins.
Break (room temp) egg into mc and add to warm liquid. Add350g flour. Place mc on lid. Mix 10 secs/sp 5. Add 2nd 350g offlour and the flour improver. Mix 10 secs/sp 5. Remove mc.Knead 2 mins. (dough program)
Place mc in position and let rest in TM bowl for 30-40 mins,(longer if hasn’t risen much) until ¾ filled the TM bowl. Knead for 4 mins.
Divide dough into thirds (410g each). Place into 3 x 7” roundwell-greased and floured bread pans. Cover loosely, with a clean tea towel.
Leave on counter to rise until dough is 2”-3” above the side ofbread pan. It will rise quite quickly (between 1 and 2 hours).They will rise quite a bit higher in the oven when cooking!
Place the oven shelf low down in the oven so that the base andsides of your loaf will be firm enough to support its side andthe top not too dark. Preheat your oven 15 mins before thebread is risen enough or it will rise too much while waiting andmay start to rise over the lip of your pan to form a mushroom!This can make it difficult to get out of the pan, sticking to theedge and can be top-heavy for the sides of the loaf to support itself.
Place the loaves in preheated oven in the centre of the shelf.Using fan oven bake at 180 degrees for 5 mins. Carefully turnloaves around on shelf 180 deg angle (not temp!) turn ovendown to 160 deg for 10 mins. Then turn oven down to 130 degrees for 5-10mins.
Remove from oven and leave in pan for 1 min only (set timer!)To allow the bread to shrink away from the sides of the pan(but no longer or the sides of your bread will sweat andsoften.) loosen from pans by carefully easing the side of thebread away from the pan and shake to loosen then gentlyshaking out on its side so not to crack the surface. Carefullyremove each loaf taking care not to knock it in the process!
Place on cooling rack until completely cold.
Freeze. You want to place some paper towel in the bag aroundso there is no moisture on loaf when thawed out and if in the freezer more than 2 weeks.