1 1/4 cups water
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
3 cups bread flour
3 tablespoons non-fat dry milk
2 teaspoons yeast
For bread machine: add ingredients to machine per manufacturer's recommendations.
For Thermomix:
Prepare a loaf pan by lining it with parchment paper and sprinkle it with cornmeal. Set aside.
Add water, sugar, non-dry milk, and yeast to the mixing bowl and heat 3 min/120°F/speed 1.
Add flour, salt, and baking soda and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula and mix a further 10 sec/speed 5. Transfer dough to prepared pan and smooth top with a spatula. Sprinkle top with cornmeal.
Cover with a clean tea towel and set in a warm place. Allow to proof until doubled in size.
Near the end of the proofing period, preheat the oven to 350 degrees.
Bake 45-50 minutes until golden brown.
Using the parchment paper to lift from the pan, place bread on a cooking rack and allow it to cool.
For longer-lasting bread, wipe the surface of the completely cooled loaf with a paper towel dampened with white vinegar. Place in an airtight container.
Enjoy toasted with your favorite butter and jam!
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