Description

This toast bread is an absolute delight! I've been baking it myself for some time now and it's so much better than store-bought. The crust is nice and crispy and the inside is wonderfully soft. Perfect for a delicious breakfast or a sandwich. It is a simple recipe that works great with the Thermomix®. It tastes especially delicious when enjoyed warm with a little butter. A great recipe for all bread lovers!

Ingredients (7 ingredients)

675 g Wheat flour, type 550

350 g Water

37 g Yeast

15 g Salt

50 g Butter

15 g Malt flour

15 g Sugar

Preparation (6 steps)

Mix ingredients and knead dough

Thermomix® Setting

2 min/Kneading speed

Put 675 g wheat flour, 350 g water, 37 g yeast, 15 g salt, 50 g butter, 15 g malt flour and 15 g sugar into the mixing bowl and process into a dough for 2 min./kneading stage.

120

Let the dough rise

Thermomix® Setting

10 min/99°F/Speed 1 37

Let the dough rise in the mixing bowl for 10 min. at 37°C/speed 1.

600

Divide the dough and place in loaf pans

Remove the dough from the mixing bowl, remove the residue with a spatula and divide into two equal parts. Place both halves of the dough in greased loaf pans.

Let the dough rise again

Let the dough pieces rise in the loaf pans for approx. 20 min. in a warm place.

Brush breads

Brush the breads with lukewarm water before baking.

Bake breads

Bake the breads in a preheated oven at 200°C for approx. 40 min.

Finished cooking? Great! 🎉

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About this recipe

Homemade toast bread - for me this is more than just a recipe, it is a little journey back to my childhood. My grandma always baked fresh bread on Sundays, and the scent that wafted through the house was simply indescribable. This toast bread here is not exactly grandma's recipe, but it reminds me of it every time. The secret of a good toast bread lies in the ingredients. The wheat flour type 550 ensures a fine, delicate crumb. The water activates the yeast and connects all the ingredients together. The yeast itself is of course essential, it makes the dough rise and makes the bread loose and airy. The salt is not only important for the taste, but also for the stability of the dough. The butter makes the bread juicier and gives it a fine taste. Malt flour is a little trick I learned from a baker. It gives the bread a nice color and supports the yeast in its work. The sugar also serves as food for the yeast and provides a slight sweetness, which is hardly noticeable. The preparation with the Thermomix® is really easy. It is important that the water is not too hot, otherwise the yeast will die. Lukewarm is ideal. After kneading, I let the dough rise in the mixing bowl, which saves time and keeps it nice and warm. Before dividing the dough, I lightly dust the work surface with flour so that it does not stick. I grease the loaf pans thoroughly with butter so that the bread can be easily removed later. Brushing with lukewarm water before baking ensures a beautiful, shiny crust. The baking time may vary depending on the oven, so keep an eye on the bread. It should be golden brown and sound hollow when you knock on the bottom. If you like it a little more varied, you can add other ingredients to the dough before kneading. Roasted onions, olives or herbs are excellent. For a vegan version, the butter can be replaced with margarine or vegetable oil. The finished toast bread tastes best freshly toasted with butter and jam. But it is also perfect as a base for sandwiches or bruschetta. I also like it plain with a little olive oil and salt. The toast bread stays fresh for a few days in a bread bag or bread bin. You can also cut it into slices and freeze it. So you always have fresh toast bread at hand. You can also prepare the dough the day before and let it rise in the refrigerator overnight. This gives you less stress in the morning.