Monthly Archives: May 2013

Homemade: Wholemeal Bread

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For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.

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Ingredients

  • 350g lukewarm water – use in 2 lots: 100g and 250g
  • 3tsp dry yeast
  • 20g honey
  • 250g white baker’s flour
  • 250g wholemeal flour
  • 2tsp pink salt

Method

I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.

  1. Place 100g water, yeast and honey in TMX
  2. Blitz 5 sec, Sp 7 with MC on
  3. Leave for 5min with TMX lid and MC on to allow yeast to activate
  4. Open TMX and see mixture has risen and bubbled
  5. Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
  6. Mix 5 sec, Sp 7
  7. Pour in 250g water and Knead with lid in closed position for 2 min
  8. Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
  9. After proving pre heat oven to 220C
  10. Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
  11. Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
  12. Bake for 20-25 min
  13. Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again

Kneaded dough ready for 1st prove Dough in tin ready for 2nd prove Dough risen in tin and ready to bake IMG_3689

I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs

Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily

Feeding the Funky Bunch: Apple Tea Cake

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My friend L made this cake for me years ago and I immediately asked for the recipe – it was so delicious! This has to be one of the quickest cakes to mix up and throw in a tin for a lovely morning or afternoon treat. It does take about an hour in the oven though so make sure you plan ahead for the baking time.

Ingredients

  • 1 & 1/2 cups self-raising flour
  • 1 cup sultanas
  • 125g melted butter
  • 2 eggs, beaten
  • 1 tsp mixed spice
  • 2 cups grated apple (skin on) (approx 2-3 apples)
  • 1 cup caster sugar

Method

  1. Pre-heat oven to 180C
  2. Place all ingredients in a bowl and mix together well
  3. Pour into a greased and lined loaf tin (it’s quite a ‘wet’ mixture)
  4. Bake 55-60 min

Feeding the Funky Bunch: Raspberry & Apple Cupcakes

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I baked these gorgeous little cupcakes for afternoon tea today and my friend G is dying to get her hands on the recipe, so here it is! Originally from a Woman’s Weekly Cookbook, these little cakes are really moist and tasty. They freeze well for lunch boxes and make a great after school treat.

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Ingredients

  • 125g butter
  • 1tsp vanilla essence
  • 165g (3/4 cup) caster sugar
  • 2 eggs
  • 225g (1 & 1/2 cups) self-raising flour
  • 100g (1/2 cup) milk
  • 150g fresh or frozen raspberries (I’ve only ever used frozen)
  • 200g apple (approx 2-3 apples) – peel and quarter apples for TMX, peel and dice apples for non-TMX

Thermomix Method

  1. Pre-heat oven to 180C/160C fan-forced
  2. Place 165g raw sugar in TMX and blitz 3 sec, Sp 9 to form caster sugar
  3. Add butter and vanilla essence and cream with sugar 20 sec, Sp 4
  4. Add eggs and beat 20 sec, Sp 4
  5. Mix in flour and milk in two batches – 125g flour, 10 sec, Sp 3; 50g milk, 10 sec, Sp 3; 100g flour, 10 sec, Sp 3; 50g milk, 10 sec, Sp3
  6. Scrape down bowl and mix for a further 6 sec, Sp 4
  7. Use a spatula to help pour the mixture into a separate bowl – don’t scrape too diligently as the apple will help clean the TMX bowl
  8. Place peeled and quartered apple in TMX and chop 3-5 sec, Sp 4
  9. Use a spatula to scoop apple into the bowl with the cupcake mixture and stir through well by hand
  10. Add raspberries last and gently stir through until just mixed (don’t mix too much or the raspberries will bleed throughout the mixture)
  11. Spoon into cupcake size (2tbs/40ml) patty pans (makes 24)
  12. Bake 25-30 min
  13. Allow to cool in cupcake pan for 5 minutes before placing on wire rack to cool

Non-Thermomix Method

  1. Beat butter, sugar and vanilla essence by hand or with electric mixer until pale and creamy
  2. Beat eggs in one at a time
  3. Stir in sifted flour and milk in two batches – 3/4 cup flour, 1/4 cup milk, 3/4 cup flour, 1/4 cup milk
  4. Stir in peeled and diced apple
  5. Add raspberries last and gently stir through until just mixed (don’t mix too much or the raspberries will bleed throughout the mixture)
  6. Spoon into cupcake size (2tbs/40ml) patty pans (makes 24)
  7. Bake 25-30 min
  8. Allow to cool in cupcake pan for 5 minutes before placing on wire rack to cool

Homemade: Baking Powder

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As soon as I saw the baking powder recipe in the Thermomix EDC, I thought “why on earth haven’t I thought to make this myself before now?”. It is so simple to make your own and it works a treat. It means you’ll know exactly what’s in it and you avoid any of the additives and aluminium that are often on the ingredient list of shop bought baking powder.

Simply make your own by combining 100g of rice flour, 100g bicarbonate of soda and 200g cream of tartar.

If you have a TMX or food processor just blitz the ingredients together for a few seconds, without a TMX just sieve the ingredients to get rid of any lumps and mix together well, then store in an air-tight container.

Be careful to ensure your ingredients don’t contain any additives or aluminium either. I use Mackenzie’s bi-carb soda and Cream of Tartar which are available at the supermarket and are aluminium free. Ideally use organic rice flour or make your own in the TMX from organic rice.

Baking Powder

 

This recipe makes a bulk 500g of baking powder which should last for ages, even if you bake a lot! It works out cheaper than buying pre-made baking powder too. On average, shop bought baking powder costs $10.40 for 500g while homemade baking powder costs only $7.10 for the same amount (approx 50c for 100g bi-carb, $6 for 200g cream of tartar, 60c for 100g organic rice flour). Happy Baking!