A simple yet deliciously fluffy soft loaf of bread.
Ingredients
340g water
2 tsp yeast
1 tsp sugar (optional)
500g baker's flour
Method
Place water, yeast and sugar, if using, into Thermomix bowl.
Warm 3 min/37/sp 2.
Add remaining ingredients and set to 5 min/dough.
Remove to ThermoMat or greased bowl. Wrap in mat or cover bowl and allow to rise for at least an hour and a half. Dough needs to have doubled in size.
Unwrap or remove from bowl onto a lightly floured surface.
Press dough gently out to a circle. Elongate the circle on either side, by gently stretching the dough.
Bring one side in and press down to the base. Repeat on the other side so you have a long triangle. Press gently down all over dough with tips of fingers. Make sure the length of the base of the triangle is the just under the width of the tin. (see notes on tin size).
Roll the very tip of the triangle down a little and press with fingers to seal. Roll down again and press to seal. Continue until you have a cylinder.
Place the cough cylinder into the tin and cover with a cloth. Allow to rise at least another hour and a half - up to two or three hours if the room is cold. I let it rise until it's nearly to the top of the tin, so almost tripled.
When nearly risen, place a tray with sides in the base of your oven and pre heat oven to 180c.
When ready to bake, boil the kettle. Sprinkle top of dough lightly with flour and slash diagonally, a few times with a lame knife.
Place in oven and carefully pour boiling water into the tray at the base to create steam.
Bake for 40 minutes or until golden brown and crusty.
Notes
I use a jumbo tin - 31cm long, 13 cm wide and 12 cm high. It's a non stick Mackie Brand. Sometimes I add 2 tsp of bread improver. If you choose to do this, add 20g olive oil as well as bread improver needs a fat to work.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2022/07/01/large-basic-loaf/