Windmills white bread – bread machine, mixer or Thermomix
Small:
210ml lukewarm water
375g Windmills strong white bread flour
7.5g Windmills baker’s salt
1 tbsp granulated sugar
2tbsp butter
11g Windmills flour improver or
20g flour improver plus*
2tsp Windmills dried yeast
Medium:
320ml lukewarm water
500g Windmills strong white bread flour
10g tsp Windmills baker’s salt
1 tbsp granulated sugar
2tbsp butter
15g Windmills flour improver or
25g Windmills flour improver plus*
3tsp Windmills dried yeast
Large:
420ml lukewarm water
675g Windmills strong white bread flour
13.5g Windmills baker’s salt
1 ½ tbsp granulated sugar
3tbsp butter
21g Windmills flour improver or
30g Windmills flour improver plus*
4tsp Windmills dried yeast
Makes 20 x medium size
rolls, or 1 x 30cm oblong
loaf, or 1 x 20 cm dia
round loaf .
Makes 30 x medium size
rolls, or 2 x 22cm oblong
loaves, or 2 x 17cm dia
round loaves
Makes 40 medium size
rolls, or 2 oblong loaves
30cm, or 2 x 20cm round
loaves
*Windmills flour improver plus is a fuller completer product which contains more enzymes and milk powder, giving
an even lighter result full of flavour.
To make bread using a bread maker (dough for making into rolls or bread):
Remove the pan from the bread machine (usually by giving it a twist). Pour in the water. Sprinkle on the
flour making sure that it covers the water. Add the salt, sugar, butter, flour improver and milk powder in
separate corners of the bread pan. Make a small indent in the centre of the flour, but not down as far as
the liquid, and add the yeast.
Place the pan back in the bread machine and set to the dough setting and press start. When the
machine cycle has finished, remove the dough from the machine. Place on a lightly floured surface,
knock back gently.
Prepare the tins you will be using, by greasing where necessary. See the guide to tin sizes above.
Once risen enough, remove the dough from the bowl onto a lightly floured work surface. Knead with
your hands for a minute, using one hand to guide the bread and the other to knead. Divide and shape
your dough – for rolls, cut off small pieces of the desired size of your rolls. To get perfect even rolls it is
best to weigh each piece. A guideline is 60g for an average roll – or smaller if you want small dinner rolls.
Shape the pieces by kneading into a small ball, with a smooth top. Place the rolls butting up to each
other in a deep oblong or deep round tin.
Alternatively shape your dough into bread – an oblong, or round, a plait etc.
Once you have finished shaping your dough, cover with cling film and leave to rise for 45 minutes – or
until doubled in size.
To cook: place your bread/rolls into the oven. Close the door and turn the oven on to 160C. Set the
timer for 25 minutes for a loaf and 20 minutes for rolls – the bread should be well risen and slightly
golden on the top. The underneath will also be firm, but they should be soft and fluffy inside. Remove
from the oven. Leave for 5 minutes then remove from the tin and leave to cool completely on a wire
rack.
TIP: Cooking the bread from a cold oven gives another rise and is a gente way of cooking bread, keeping
it soft and light.
If freezing bread, the best way to re-warm and serve is by wrapping the rolls/bread tightly in aluminium
foil and reheating for 10 minutes in a hot oven.
To make bread using a mixer (Kenwood, kitchen aid etc):
Mix the water, yeast and sugar in a small bowl or mixing jug. Cover with cling film and leave to stand for
about 10 minutes, until slightly frothy.
Put the flour, salt, flour improver, creamy milk powder and the butter into the bowl of the mixer. Attach
the dough hook and mix gently to combine these dry ingredients. Make a well in the centre and pour in
the yeast mixture. Mix again gently, to combine the wet and dry ingredients.
Once these are well combined, put the mixer onto full speed (still using the dough hook) and mix for 10
minutes. You will need to stay nearby in case the mixer starts to move across the worktop!
Turn off the mixer, remove the dough hook. Scrape the dough down from the sides of the mixer and
form the dough roughly into a ball. Cover the bowl with cling film and leave in a warm place to rise until
doubled in size – at least half an hour and more may well be necessary depending on weather
conditions etc.
Prepare the tins you will be using, by greasing where necessary. See the guide to tin sizes above.
Once risen enough, remove the dough from the bowl onto a lightly floured work surface. Knead with
your hands for a minute, using one hand to guide the bread and the other to knead. Divide and shape
your dough – for rolls, cut off small pieces of the desired size of your rolls. To get perfect even rolls it is
best to weigh each piece. A guideline is 60g for an average roll – or smaller if you want small dinner rolls.
Shape the pieces by kneading into a small ball, with a smooth top. Place the rolls butting up to each
other in a deep oblong or deep round tin.
Alternatively shape your dough into bread – an oblong, or round, a plait etc.
Once you have finished shaping your dough, cover with cling film and leave to rise for 45 minutes – or
until doubled in size.
To cook: place your bread/rolls into the oven. Close the door and turn the oven on to 160C. Set the
timer for 25 minutes for a loaf and 20 minutes for rolls – the bread should be well risen and slightly
golden on the top. The underneath will also be firm, but they should be soft and fluffy inside. Remove
from the oven. Leave for 5 minutes then remove from the tin and leave to cool completely on a wire
rack.
TIP: Cooking the bread from a cold oven gives another rise and is a gente way of cooking bread, keeping
it soft and light.
If freezing bread, the best way to re-warm and serve is by wrapping the rolls/bread tightly in aluminium
foil and reheating for 10 minutes in a hot oven.
To make bread in the Thermomix:
Place water (it doesn’t need to be lukewarm, just normal temperature), yeast and sugar into the mixing
bowl. Warm 3 min/37C/speed 2.
Add flour, salt, flour improver, creamy milk powder and butter and knead 6 min/
/
.
Remove the lid, scrape down the sides, shaping into a ball. Cover with cling film and leave to rise until
doubled in size – at least half an hour and maybe more according to weather conditions etc.
Prepare the tins you will be using, by greasing where necessary. See the guide to tin sizes above.
Once risen enough, remove the dough from the bowl onto a lightly floured work surface. Knead with
your hands for a minute, using one hand to guide the bread and the other to knead. Divide and shape
your dough – for rolls, cut off small pieces of the desired size of your rolls. To get perfect even rolls it is
best to weigh each piece. A guideline is 60g for an average roll – or smaller if you want small dinner rolls.
Shape the pieces by kneading into a small ball, with a smooth top. Place the rolls butting up to each
other in a deep oblong or deep round tin.
Alternatively shape your dough into bread – an oblong, or round, a plait etc.
Once you have finished shaping your dough, cover with cling film and leave to rise for 45 minutes – or
until doubled in size.
To cook: place your bread/rolls into the oven. Close the door and turn the oven on to 160C. Set the
timer for 25 minutes for a loaf and 20 minutes for rolls – the bread should be well risen and slightly
golden on the top. The underneath will also be firm, but they should be soft and fluffy inside. Remove
from the oven. Leave for 5 minutes then remove from the tin and leave to cool completely on a wire
rack.
TIP: Cooking the bread from a cold oven gives another rise and is a gente way of cooking bread, keeping
it soft and light.
If freezing bread, the best way to re-warm and serve is by wrapping the rolls/bread tightly in aluminium
foil and reheating for 10 minutes in a hot oven.