Tag Archives: Bread

Molasses bread

I love making bread. There is something deeply soothing in handling bread dough, letting it rise and shaping it. And I’m not even talking about the smell of freshly baked bread! Anyhow, I have been experimenting with different bread recipes lately and I particularly love bread with molasses in it. The caramelised flavour it confers to the loaf is just amazing. I’ve loosely used the recipe from Fast & Easy cookbook, the book that was sold with any TM31 in UK & Ireland.


Source: Fast & Easy cooking


270g strong wholemeal/granary flour
130g strong white bread flour
1 sachet fast instant yeast or 30g fresh yeast
1 tsp fine sea  salt
1tsp tsp sugar
200g water
50g olive oil
1 tbsp molasses



  1. Warm water and yeast 2 min/37C/speed 2.
  2. Mix in the other ingredients 6 sec/speed 6  (going progressively from speed 2 to 6 to avoid projection of water and flour onto the lid) to combine. The dough should form a ball and should begin to clean the sides of the bowl. If too dry, add a little more water and mix a few seconds more.
  3. Set timer to 2 minutes and set the Kneading function on. The mixture should end up soft and pliable and a bit tacky.
  4. Remove the lid, turn the bowl upside-down, undo the base unit and the dough will drop out, bringing the blades with it. Gather the dough together into a ball.
  5. Press lightly into a tin or make a loaf shape or rolls and place on the baking sheet.
  6. Brush lightly with olive oil, cover with cling film and leave to rise in a warm place for about an hour or until doubled in size.
  7. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220C.

Honey and buttermilk wheat bread

I needed buttermilk for a recipe but as usual, I only needed a small amount and since they only sell buttermilk by the litre, I was left with about 900ml of buttermilk that I didn’t what to do with.

A little google search later, I found this bread recipe, which sounded delicious. I added a bit more flour than the recipe called for because the dough was still quite wet and I also added a few seeds for the crunch and health benefits. It turned out beautifully with a dark, crispy crust (due to the honey and a ball of water I had placed on the sole of the oven) and tasted fantastic! It was the perfect match to my Smoked cardamom infused apricot jam!




Source: Home cooking at About.com

Makes a 2lbs loaf

1-1/2 cup buttermilk (375g)
25g butter
3 Tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 cups bread flour (I added 1/2 cup to that so in total 375g)
1 cup whole wheat flour (150g)
2 teaspoons yeast
50g nuts and seeds (optional)


  1. Place all the ingredients in the order above in the TM bowl.
  2. Mix 15 sec/37C/speed 3 to mix all the ingredients. If too wet or too dry, add flour/buttermilk accordingly.
  3. Knead 3 min. Tip out into an oiled bowl (take the bowl upside and free the blades to easily get the dough out). If any dough sticks to the blades, just whiz on speed 10 for 1 second and scrape the dough from the sides.
  4. Cover the bowl and leave to rest in a warm place for 1 to 2 hours until doubled in size.
  5. Shape the dough in 1 big or 2 smaller loaves and leave to rise for another hour in a warm place, covered with a tea cloth.
  6. Preheat the oven at 200C (fan oven) with an ovenproof bowl of water sitting on the sole.
  7. Score the top of the dough with a sharp knife a few times and bake for 30 minutes. Leave to cool on a rack.


Pain Cocotte (bread cooked in a cast iron dish)

A cocotte is a cast iron dish with a lid on that we use to make slow-cooking dishes like Boeuf Bourguignon. It is a must have in any French kitchen. Most families in France have a few in their cupboard of different shapes and sizes to suit different uses. In this recipe, we are going to use the cocotte to cook our bread. The result is a a well risen bread with a beautiful crust.

(Source: Choupinette28 from Supertoinette forum)


300g water
1 sachet dried instant yeast (or 20 g of fresh yeast)
200g plain flour
300g bread flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp oil

  1. Put the water and yeast in the TM bowl and set 37C, 3 min at speed 1 to warm up the water
  2. Add the 2 flours, salt, sugar and oil
  3. Lock the lid and set timer to 4 min and press the Knead button
  4. Tip out the dough in an oiled bowl, cover and leave to rise in a warm place for 1 hour
  5. Line the cocotte with some baking parchment or silicone sheet
  6. Punch down the dough to get rid of the air and form into a ball and place inside the cocotte
  7. Cover and leave to rise in a warm place for an hour (try not to open the lid, have faith that it has risen enough!!)
  8. Put in a cold oven and set the oven temperature to 250C for 30 min
  9. Remove the lid and cook in the oven for a further 5 min at the same temperature to brown
  10. Tip out the bread onto a grid to cool down.

Mauricettes (soft bread)

Sunday was supposed to be picnic day so I prepared these lovely breads to make sandwiches. Unfortunately, the weather turned awful so we decided to eat our picnic… at home!  I love making Mauricettes as they are so soft and work really well with smoked salmon or paté or, why not, as burger buns. You could also eat them with sweet filling, so any leftovers would make for a perfect breakfast. Their beautiful brown coloration comes from briefly dipping the dough in a bath of boiling water mixed with salt and baking soda. They are very quick to make with the Thermomix and only need an hour rise so even if time is limited, you can produce wonderful homemade breads that the whole family will enjoy! Thanks Schipsili for this great recipe!



225g water
500g bread flour
1 paquet of instant yeast
10g sugar
40g oil (use cooking olive or any bland oil)
1 egg
1 tsp salt

Water bath:

1L water
1 tsp salt
40g baking soda


1 egg
Sesame seeds, poppy seeds…

  1. To make the dough, put the water in the Thermomic bowl and heat 37C for 2 min, speed 2
  2. Add the remaining dough ingredients, set the timer to 2min 30, lock the bowl and press the Kneading button
  3. Tip out the dough in a container and let to rest at room temperature for 35 min to an hour
  4. Preheat the oven to 190C (180C for fan ovens)
  5. Put the dough on a floured surface and flatten it with the palm of your hand down to 5cm thick
  6. Use a pastry cutter to cut out  into buns or divide the dough in any shape you like
  7. Prepare the water bath: boil the water with the salt and baking soda
  8. Using a slotted spoon, briefly dip each bun into the boiling water and out again. Set aside on a baking tray lined with baking parchment or silicone sheet
  9. Brush the beaten egg (or egg yolk for a darker finish) on each bun
  10. Sprinkle with the seeds of your choice, indent the top of the buns in 2 or 3 places with a sharp knife and put in the oven for 15 min (check often as it can brown quite quickly)