Fluffy Homemade Bread Loaf

Name: Fluffy Homemade Bread Loaf
Prep time: 25 min
Cook time: 215 min
Total time: 240 min
Yield: 12 Portionen
Ingredients: 500 g strong flour; 10 g fresh baker's yeast; 50 ml whole milk; 2 cucharaditas salt; 2 cucharaditas honey; 300 ml water

Bread and rolls

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

25 Min

Description

This homemade bread loaf is a delight for any time of day. Its fluffy texture and mild flavor make it perfect for toast at breakfast, sandwiches for lunch, or even for preparing delicious French toast. The recipe is simple, and although it requires some time for proofing, the end result is worth it. I use strong flour to obtain a more elastic crumb and a golden crust. Go ahead and prepare it and enjoy the aroma of freshly baked bread in your home! You can add seeds to give it an extra touch.

Ingredients (6 ingredients)

500 g strong flour
10 g fresh baker's yeast
50 ml whole milk
2 cucharaditas salt
2 cucharaditas honey
300 ml water

Preparation (8 steps)

Mix flour and yeast

Thermomix® Setting

5 sec/Speed 6

Put 500 g of strong flour and 10 g of crumbled fresh yeast in the Thermomix bowl. Mix for 5 seconds at speed 6.

Add liquid ingredients and knead

Thermomix® Setting

3 min/Kneading speed

Add 50 ml of whole milk, 300 ml of water (reserve a little), 2 teaspoons of salt and 2 teaspoons of honey to the bowl. Program 5 seconds at speed 6 to mix. Then, knead for 3 minutes at spike speed.

180

First proofing

Let the dough rest inside the Thermomix bowl for approximately one hour. The bowl must be closed.

Shape the bread and second proofing

After the time has elapsed, put a little flour on the work surface, turn the dough out and shape it into an elongated shape. Grease a mould with butter and place the dough inside. Cover with a cloth and let it rise again for about 40 or 45 minutes, observing that the dough does not overflow the edge of the mould.