Saint Benedict's Sweet Bread
Thermomix recipe: Saint Benedict's Sweet Bread. Ready in 120 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g lukewarm water
- 7 g active dry yeast (or 20 g fresh yeast)
- 80 g granulated sugar, divided
- 500 g strong bread flour (Type 65 equivalent)
- 1 tsp fine sea salt
- 1 tsp ground cinnamon
- Zest of 1 large orange
- 2 large eggs
- 20 g brandy (aguardente)
- 40 g unsalted butter, softened and cut into pieces
Instructions
- Place lukewarm water, 1 teaspoon of the granulated sugar, and active dry yeast into the Thermomix bowl. Mix 2 min / 37°C / Speed 1 to activate the yeast.
- Add the remaining granulated sugar, strong bread flour, salt, cinnamon, orange zest, eggs, brandy, and softened butter to the bowl. Knead 5 min / Dough mode.
- Transfer the dough to a lightly oiled large bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. On a lightly floured surface, shape the dough into one large loaf or two smaller loaves/rolls. Place the shaped dough onto a baking sheet lined with parchment paper.
- Cover the shaped dough loosely with a kitchen towel and let it rise again for 30-45 minutes, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Before baking, make a shallow, transversal cut on the top of each loaf with a sharp knife.
- Bake for 10-12 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Baking time may vary depending on the size of your loaves.
- Transfer the baked bread to a wire rack to cool completely before slicing and serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.