Fresh Bread

I apologise for a loooooong post but it's two variations on a theme! I've always tinkered with fresh bread using my Kitchenaide and dough hook, so have enjoyed having a play with the Thermomix too. There are two recipes here, kneaded and no knead 'fridge bread'. I would use the lighter 'kneaded' bread for things like cheesy Vegemite and other savory scrolls and perhaps a loaf I might use for sandwiches. The 'fridge bread' lends itself to a crunchy, artisan style chewy loaf with a lovely flavour that is best served warm with lurpak spread like cheese. Ahhhh. I have successfully substituted wholemeal flour (I use Atta) up to half quantities with both recipes, and a decent tablespoon or two of chia seeds works well too. The kneaded bread is a Thermomix version of a Rachel Allen Recipe from Lifestyle.com, and goes as follows; into the Thermomix bowl add 2 teaspoons each of caster sugar and salt, 1 1/2 sachets of instant yeast (10g), 750g bakers flour, 425ml lukewarm water and 4 tsp olive oil. Blitz for 10 secs at speed 7 to combine then knead for 5 mins at internal setting. Set aside in an oiled bowl covered with glad wrap to prove for 2 hours or until doubled. Knock down, put back into the Thermomix and knead again for 2 mins. Allow to rest or a minute or two then shape as required. For cheesy Vegemite scrolls roll to a thin rectangle, spread with Vegemite and grated cheese then roll from the long side to a thick sausage shape. Cut to 1 inch thick slices and place on sides with spiral scroll facing up and top each with more grated cheese. Prove again covered loosely with glad wrap for 30 mins then bake at 200 c until golden brown and if shaped as loaves/rolls hollow to tap. You could easily substitute your kitchenaide with dough hook here too, I do still love mine. Now onto the next! Fridge Bread- can be done by hand too if you can't be bothered washing up the Thermomix. This recipe is at max capacity so don't multipy if you intend to use the TM! Mix 2 sachets instant yeast, 1 1/2 tbsp salt, 950 bakers flour, 650g lukewarm water at speed 7 until combined, around 10-15 seconds. (alternatively mix by hand in fridge container until combined) It will be a quite a wet mix. Transfer to a large container with lid, at least double size of dough and suitable for your fridge. Loosely cover with the lid and allow to rise for at least 2-3 hours. Over proving won't hurt. Knock it down by firmly tapping the whole container on your bench then seal lid and chuck in the fridge for up to 2 weeks. When required tear off your required quantity and allow to come to room temp. Shape to suit, score a few slices across top with a sharp knife to allow for oven rising and spray generously with water before baking at 200 c until golden, crunchy and hollow sounding when tapped. No one is immune to the smell of freshly baked bread however it's achieved....