Well not toast exactly….guessing you know how to toast bread without a Thermo Mixer of any description getting involved?? BUT, this recipe has officially been banished to the ‘Never Will Be Made Again’ list as I seriously ate almost all of it…it took a few days, but plow through it I did, one slice at a time, heroically even, never even trying to stop. I toasted, I buttered, I conquered….and now I must pay for it in so many ways! (Fat clothes…where are you???) My children have an objection to fruit in bread, and so it was that I was able to have something that lasted more than a few moments, but will be remembered forever on my hips!! I love the crunchy little resistance created by the toasted Crio Bru granules…I love the sweet surprise of a dried cherry, I love that it contains our beautiful freshly harvested honey and I must add, that should you get your hands on some raw honey, you will never look back….
I digress, recipe please??
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 sachet of dried yeast
- 20 + 30 g raw honey
- 300 g water
- 30 g Crio Bru Crio Bru dry granules (not pre-brewed in other words) BUY
- 500 g Laucke Bakers Flour Lauke bakers flour BUY
- Pinch Pink Salt Flakes Pink salt flakes BUY
- 2 tsp mixed ground spices of choice, (cinnamon, cloves, nutmeg, cardamom, allspice, ginger)
- 20 g butter plus more for brushing
- Handful dried cherries or craisins
- Honey and butter to serve
Place yeast, 20g honey and water into Thermo bowl and warm 2 min/37º/speed 2.
Add remaining ingredients except cherries and blend 10 sec/speed 6.
Knead 2 min/Interval.
Add cherries and knead further 1 min/Interval.
Turn out onto floured bread mat and roll into tight ball. Wrap and prove. (Do I need to mention the Kleenmaid warming drawer, or is it just getting annoying??)
Cut the dough in half using your Super Kitchen Machine Spatula and roll into two small loaf shapes. Place side by side in loaf tin. Return to warming drawer or cover and keep in draft free place.
Preheat oven to bread baking setting 220ºC.
When loaf has risen to top of the tin, place into the oven and reduce heat to 200ºC. Cook 15 minutes until golden and sounding hollow. Brush with melted butter immediately.
Try not to eat it all whilst warm and fragrant….save some for fruit toast…and slather both with more butter and raw honey to taste. Ahhh-mazing!