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If I had to choose a recipe from bread homemade I would keep the one I bring you today. And I tell you the reasons.
One of its ingredients is olive oil Extra virgin (instead of butter or lard), it is made in a morning or in an afternoon (it is not necessary for the sourdough to rest overnight) and, of course, it is very tasty.
You can use it to prepare Sandwiches with fillings like the one Mayra taught us yesterday, for your breakfast toasts or even to make dishes like ham and cheese pudding.
You will tell me about it but I think that if you try it, you will surely do it more times. As for its conservation, in a bag it holds up well for a couple of days. If you think it will take longer to consume it, I advise you to cut it into slices and freeze it.
I await your comments for any clarification or to tell me how good it is!
The recipe is based on one from the book "Take care of your health with Thermomix".
Healthy sliced bread
Tender and delicious healthy sliced bread because the only fat it has is virgin olive oil; ideal for preparing sandwiches and toasts.
Equivalences with TM21
More information - Ham and cheese pudding
It seems very good for school sandwiches.
Thank you
Mª He
And so much! With some slices of chorizo it is delicious.
Kisses
What would be the speed with the tmx 21? Thank you
Hi Miriam,
If with the 31 we mix in speed 4, with the model 21 we have to mix with the 3.
A greeting!
good ... I already have for my super healthy toasts on weekends ... thank you it's a great idea because if you look closely at the ingredients of the sliced bread that is in the supermarket you want to leave it on the shelf ... thank you and a big kiss
Try it Sandra, you'll see how you stop buying sliced bread!
Hello,
I did it the other day and it came out really good but… ..I had a glitch… the crust came out crispy. Did I get over temperature ????. Thanks.
Hi Silvia, I'm glad you liked it. As for the crust, following the directions I put in, it comes out like this, crunchy. If you want it to be soft, try wrapping it in kitchen paper and then putting it in a plastic bag. Do this when you take it out of the oven.
I have not done it that way because we like crunchy crust but give it a try and tell me, okay?
Kisses
Could you tell me what is made with the sourdough? Are they mixed up afterwards?
Hi! The sourdough rests inside the Thermomix glass. When the 30 minutes have passed you will have to put, also in the glass, the ingredients of the dough in order to mix everything (sourdough with ingredients of the dough).
I hope I've helped. All the best!
Thank you very much that was what I thought, but just in case…. When I do, I'll tell you how it turned out. It is a great page as well as the thermomix.
On 12/01/2013 20:27, «Disqus» wrote:
Great, you'll tell me then. Thank you for your comment and for trusting our recipes
Kisses!
And if I want the crust to be soft?
Hello Laura,
When you take it out of the oven, try wrapping it in a cloth or kitchen paper. Thus, wrapped, you put it in a bag and let it cool. Of course, do it carefully so as not to burn yourself. You will tell me if it suits you how you like it.
Greetings!
Good !!!!
Thanks andres!
Hello!!. With this recipe could you make small rolls or bars ?. How long would they have to be in the oven and at what temperature? What if we don't add sugar to the dough? I know. Could you substitute for something else ?. Thank you!!.
Hello Zara,
Yes, I think you can do them without problem. Put the oven at the same temperature and reduce the time to 10 or 15 minutes. You will have to be aware because the time will really depend on the size you have given to the portions. In any case, the golden color of the surface of the loaves will tell you when they are ready.
Regarding sugar ... try replacing it with a sweetener, following the equivalence indicated by the manufacturer.
You will tell us how they fit you.
Take care!
I AM CERTAINLY CLASSY, I HAVE FOLLOWED IT ALL AT THE FOOT OF THE LETTER AND I HAVE BEEN HARD BREAD. I HAVE GONE THE DESIRE TO TRY AGAIN .... WILL NOT PUT THE BUTTERFLY IN THE GLASS?
Hi Clara. I don't know why it could have been because this is a bread that I have made many times and it always comes out. Maybe you have lacked time to rise, or you have had it in the oven too long ...
I don't think it's the butterfly thing. In addition, we cannot put it because it could break.
It also occurs to me that you may have put less liquid than indicated in the recipe (by mistake) or even have used an unsuitable yeast.
I don't know, if you think it could be something I have told you about, tell me and we will try to solve it.
But do not give up on this breads, because the more you do, the better you get 😉
Thank you for your trust.
A hug
Good afternoon, could you make this bread with some whole wheat flour?
Thank you
Good!
I really want to try this recipe but I have a question. Can you substitute fresh pressed yeast for lyophilized yeast (Cornstarch)? If so, what proportion would it be? Thanks a lot!
By the way, I have your book and I love it!
Sure! Put about 6 g (1/3 of the fresh one), it will be just as rich.
Thank you Silvia for your comment. We are very excited that you have the book and, above all, that you like it.
A kiss!
I'm doing it but I think it's not enough
Can I save half the dough?
Hello Montse:
I would bake it all. If later you think you will have leftovers, you can freeze it. Once baked, when it is cold, you can cut it into slices and freeze it like this, cut up, so that later it is easier for you to use it.
A hug!
It's great
Good, Montse 🙂 Thank you !!!
Hi there.
Can sugar be substituted for panela?
Thank you
It's great, it's very easy to make, my children and I, who don't like bread, devour it. It doesn't last a day.
Thank you very much for sharing this fantastic recipe,
Good, Rosa. I'm glad a lot 😉
Thank you for trusting us and for your comment.
You have a good day.
Hi Leti,
Yes, you can also use normal flour… but the strength flour has more gluten and is better for this type of recipe.
A hug!