Before you go looking like crazy for some European recipe contest…please read the following. (Disclaimer; This is not a serious title!)
It was just that I realised that I had used Hungarian salami, which may or may not be your choice…Swiss Cheese and the bread dough was my French Baguette dough…so yes, European Union all over again. OF course the baguette recipe now features in For Food’s Sake available for sale on here. (Where have you been??)
Easy if you have a steam oven, or the fab-you-laaahs Kleenmaid Combi Steam oven…which as the lucky recipe developer I am, I now have installed in my kitchen in pride of place. If you are not that lucky, get lucky and tell them I sent you! There will be a discount involved as well! But you can duplicate (sort of) the steaming thing with a bain marie in the bottom or your oven which you then remove.
It is a great lunch box subway of sorts, ready filled for your convenience and with all the little and big kiddies back at school, how about you make smaller individual ones for lunches this week…or next…or the next for that matter. Book mark this one! However, my son did eat half of a large one as a snack the day that I made these, so be warned; they won’t last long if you have teenagers in the house.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 30 Grams fresh yeast
- 330 Grams warm water
- 2 Teaspoons salt
- 650 Grams bakers flour
- 6 - 8 Slices hungarian salami, thinly shaved, per loaf
- 6 - 8 Slices jarlsburg, thinly shaved, per loaf
Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 1.
Mix 15 sec/speed 6-7.
Knead 3 min/Interval. Allow to 'rest' for 5-10 minutes.
Knead again 3 min/Interval.
Turn out into oiled bowl and cover completely with plastic wrap so the air will be trapped and allow to double. (This may take up to 3 hours, unless you have the Kleenmaid warming drawer in which case probably about 20 minutes rising time.)
The dough will be quite hard and dense and yet flexible.
When happy with the rise, punch down and roll into two rectangular shapes.
Lay salami and cheese across each rectangle, then fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together.
Turn over so that the seam is down and you have a nice smooth top. Slash top of loaves with very sharp knife diagonally.
Place onto baking paper and allow to rise again. (Use warming drawer if you have it…and yes, I LOVE IT!!) Cover with a cloth.
Place into oven and steam 10 minutes/100ºC. Unload water tank as oven directs and change function to fan forced.
Cook 15 minutes/225ºC or until golden. Loaf should sound hollow when tapped. Cool slightly before slicing.
If you want to make only one loaf, simply halve everything but the yeast. Use 20g fresh or 2 tsp granulated. I have written the filling per loaf.
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