March 29, 2010 by

Isi’s Portuguese Thermomix Bread Recipe


isi_bread_1Inspiration: Isabel (Isi) from Portugal is known as “The Bread Lady” on
Forum Thermomix. With this popular recipe for Portuguese Rolls she single-handedly converted many ‘bread-shy’ forum members into superior bakers. I too am most grateful to Isi for her dedication to sharing Thermomix bread recipes and for her cheerful perseverance with the English language.

In my version of Isi’s Thermomix bread recipe not much is changed. I love the simplicity of this recipe’s execution — just dump it all in and go! Also, the resulting texture offers a dusty crust that maintains its softer chewy texture and is easy to slice thinly — which is good for weight loss.  (Slice it paper-thin and enjoy two slices for the carbs of one!) Best of all: by adding rye flour to the mix, I’m brought back to the times I spent at my grandmother’s table in Germany, listening to her tell stories of the past as we spread our bread with liverwurst and love.

4.0 from 2 reviews

Isi’s Portuguese Thermomix Bread (Reliable and Rewarding)
makes one large or smaller loaves, or several rolls

by:
Cuisine: Thermomix
Recipe type: Bread, Baking

Ingredients
  • 500 g. flour (I blend white/whole wheat. Remember you can grind your own!)
  • 1 Tbsp granulated yeast
  • 300 ml lukewarm water
  • 1½ tsp salt
  • 1 Tbsp sweetener (honey, molasses, or Agave syrup)
  • 1 Tbsp olive oil mixed with 1 Tbsp water (for brushing top)

Instructions
  1. Put lukewarm water into Thermomix, followed by yeast, sweetener, flour and salt. Knead 5 minutes on Interval/Kneading speed.
  2. With measuring cup in place (on lid), allow dough to rise in Thermomix for 45 minutes.
  3. After 45 minutes, knead 1 minute on Interval/Kneading speed.
  4. Turn dough onto floured surface or Silicone mat and use a firm hand to shape into loaves. (see notes below for alternatives)
  5. Place onto parchment-lined baking sheet and let rise for about 20 minutes. (It will double in size, so be mindful of spacing if making more than one loaf.)
  6. Make thin cuts on top, and brush with mixture of olive oil and water.
  7. Set oven to begin pre-heating at 210°C/410°F. Place an ovenproof container in the oven with water. (I think this is the trick to give the bread its special soft crust quality.)
  8. When desired temperature is reached, dust loaves with flour, place into oven, and reduce temperature to 200°C/400°F. Bake for 25-30 minutes (less time neede if using a convection oven).
  9. Allow to cool before slicing (if you can resist) and enjoy with Thermomix butter!

 

additional Thermomix recipe notes Notes:

See 45 comments from people who cook with Thermomix:

  1. avatar
    Ceejay 30 March 2010 at 4:10 pm (PERMALINK)

    One of our favs here too Helene! I haven’t tried the rye flour yet but the wholewheat/white works a treat with the kids!
    Thanks for posting your version!
    Happy Thermomixing!

    Author
  2. avatar
    Renee 30 March 2010 at 7:54 pm (PERMALINK)

    Thanks Helene! I’ve attached it to my FB page!. ;-)

    Author
  3. avatar
    ThermomixBlogger Helene 31 March 2010 at 12:10 am (PERMALINK)

    Thanks Ceejay and Renee! I was so busy making (and eating) Isi’s bread, that it took a while before I got around to blogging about it. This bread disappears so fast, I just have to keep making more. Luckily, it’s such a pleasure… and so EASY to do :)

    Author
  4. avatar
    jenn 11 April 2010 at 7:52 pm (PERMALINK)

    WOW!!!
    This was a huge hit with the kids…did 375 g white flour and the balance multi-grain…turned out exactly like your pictures. I am making more for the freezer now. I assume it will make amazing toast!
    Thanks for the delicious recipe.

    Author
  5. avatar
    ThermomixBlogger Helene 11 April 2010 at 8:02 pm (PERMALINK)

    Great Jenn, glad you had fun with it! I use a different combination of flours almost each time I make this bread and love it every time. It’s both fun and reliable. Thanks again to Isi in Portugal the inspiration.

    As an aside… I have not bought bread once, since Thermomix came into my kitchen nine months ago. This way is more economical, healthier, and so much more fun isn’t it?!

    Author
  6. avatar
    jenn 11 April 2010 at 8:50 pm (PERMALINK)

    Hi Helene,
    I too, have not bought bread since the TMX arrived 3 weeks ago.
    I love this machine, I am very grateful for the Thermomix introduction by my friend in Kelowna, BC Canada.

    Author
  7. avatar
    Gretchen 14 May 2010 at 3:50 pm (PERMALINK)

    Isi is a marvel with bread and this recipe is certainly a winner as it is simple, adaptable and delicious. I have found I have to leave the mc off the Thermomix as the dough pops up through the hole. Must be the climate in Cairns.

    Author
  8. avatar
    ThermomixBlogger Helene 16 May 2010 at 3:41 pm (PERMALINK)

    Great advice Gretchen! I’m not in your climate but have found the same thing. When the dough rises in the Thermomix bowl it sometimes pops up through the hole in the lid. I get all excited when this happens, just at the thought of such a happy dough and the yummy bread to come. Mmmm.

    Author
  9. avatar
    Cookie1 21 November 2010 at 3:22 am (PERMALINK)

    Helene I totally agree with you re Isi’s bread. Her recipes are wonderful in the Thermomix and ever so easy. I wonder if there are bread recipes in the NOMA book? You never know. I may have to sneak into the book store here and unseal their copy to have a look.

    Author
  10. avatar
    ThermomixBlogger Helene 21 November 2010 at 2:27 pm (PERMALINK)

    Oh Cookie1, you are adept at stacking the odds in your favor towards winning the NOMA book prize in the current blog contest… Good luck to you!

    Author
  11. avatar
    Nerine 9 February 2011 at 9:47 pm (PERMALINK)

    I just love this recipe. My husband doesn’t like wholemeal bread in any form – so this is the recipe that I make regularly for my family – it’s fabulous! Thanks so much for sharing

    Author
  12. avatar
    ThermomixBlogger Helene 10 February 2011 at 8:37 am (PERMALINK)

    Hi Nerine: Thanks for taking time to comment. I agree, this recipe is such an easy “fall back”. I’ve been avoiding eating bread lately but needed a something to serve dinner guests last night, so chose this one. When we are busy it’s just such an easy and reliable recipe — and always turns out perfectly! (Glad you like…) Cheers, H.

    Author
  13. avatar
    Meggy 15 February 2011 at 7:12 pm (PERMALINK)

    I love this bread ( i love a bit of rye/wholemeal/spelt)
    I want to make some but at which stage to a freeze it? should i defrost at room temp and then reknead in TMX and rise again?

    Author
  14. avatar
    ThermomixBlogger Helene 15 February 2011 at 8:23 pm (PERMALINK)

    Hi Meggy: Sorry to say, though Thermomix has taught me a lot, I’ve never been moved to freeze bread dough yet. Your suggestion to freeze after first rising sounds fine but I can’t speak from experience on this point. Have you looked at the original post for Isi’s bread on the forum? There are 16 pages of comments about it, so maybe someone there knows more about freezing than I do…

    Author
  15. avatar
    Chris 17 October 2011 at 8:42 pm (PERMALINK)

    Wow this bread was so easy and it taste’s amazing ,next time I will experiment with different flours.
    Has anyone made it with gluten free flour ?

    Author
  16. avatar
    ThermomixBlogger Helene 19 October 2011 at 3:46 pm (PERMALINK)

    Hi Chris — yes, this is SUCH an easy bread that once we’ve tried it, we may not go back to anything else! I haven’t done a gluten-free version yet, but here is a link to the forum with plenty of gluten-free bread tips for you. Hope this helps :)

    Author
  17. avatar
    pete 6 January 2012 at 2:58 am (PERMALINK)

    This is the first semi- successful bread I have made using the Thermomix (which we got about 2 weeks ago). I have tried this recipe twice and both times got quite good results – but something is not quite right: I am finding that after the second kneading (1 minute) the dough is very sticky to the point that it is quite hard to get out pf the bowl. Should I be just leaving it for another 10 minutes? I have added a little flour and carried on. I then find that the dough is really quite soft – so when I make the rolls (I did one big one the first time and 3 medium ones the second time) they end up quite flat by the end of the 45 minutes rising time. Flat because the are so soft that gravity is pulling them out of shape. is Not round and plump like in your photo. The bread has still baked fine and come put delicious – but what am I doing wrong? I am using organic unbleached flour which is pretty white. (Macro). I have followed the recipe to the letter so the only variable I can really think of here is the flour.

    Author
  18. avatar
    ThermomixBlogger Helene 6 January 2012 at 11:53 am (PERMALINK)

    Hi Pete — I’m happy to hear that you are experimenting with bread in your new Thermomix! On first reading your question I was going to suggest adding more flour as the dough shouldn’t be sticking to the bowl. This you did try however… You might try adding a little more flour from the beginning or sprinkling it in through the hole as the dough is kneading for the second time. Now Pete, I am not a baker either, a no expert on this subject. But that said… I know there are several factors that can affect bread rising and these include climate/moisture, altitude, yeast, and flour. In your case I wouldn’t be so quick to blame the flour. My non-expert mind is leaning to questioning the yeast. Did your yeast come with an expiry date on it? Sometimes out-dated yeast can be unproductive. If you haven’t done so, I recommend you read more about this bread on the forum but you may want to first make yourself a cup of coffee or tea, as there are pages and pages of discussion on this topic and plenty of reading to do there ;-)

    Author
  19. avatar
    Pete 6 January 2012 at 8:09 pm (PERMALINK)

    Hi Helene – thanks for your reply. I was chatting to a guy down at the park this morning who is a chef, and he suggested problem may have been the warm climate (its quite warm here in Melbourne at the moment). The yeast is fine – it is i a tin and I only opened it a week ago. No issues with rising, just with stickiness after the second Knead. I will follow your suggestion of using more flour from the start next time and see how it goes. Next time will probably be tomorrow – I have quite a bit of bread to get through right now! As I said the bread came out pretty good – and the second batch (3 loaves) held their shape much better than the first (1 large). I also tried something a bit different with the second batch. I flattened out one of the pieces and pasted it with Dijon mustard and added some slices of Swiss cheese. Then folded it back into the loaf. I had seen this on a baguette recipe int he paste and thought it looked good. This worked beautifully!

    Author
  20. avatar
    ThermomixBlogger Helene 7 January 2012 at 10:12 pm (PERMALINK)

    Great to hear your update Pete and oh how I wish I could sample your savory bun. I’m crazy for Dijon mustard — especially in combination with Swiss cheese, so your folded loaf would suit my palate just fine! Keep us posted and good luck with the next round ;-)

    Author
  21. avatar
    Regina 12 March 2012 at 7:45 pm (PERMALINK)

    Hi Helene,

    I’m a new thermomix owner and I’m having lots of fun, and I really enjoy your blog.

    I was just wondering if the granulated yeast in this recipe is Active Dry Yeast or Instant. Are they interchangeable? I have Instant Dry Yeast in the fridge.

    Thanks.

    Author
  22. avatar
    ThermomixBlogger Helene 13 March 2012 at 3:30 pm (PERMALINK)

    Hi Regina — I use active dry yeast, I don’t see why you couldn’t use instant, but you’ll need to reduce the rising time… Okay, now you are probably thinking “how much should I reduce the rising by..?” Hmmm … here I’m no expert. First of all, I’m not an expert on baking, nor on the difference between instant and non-instant yeast. I would try it by reducing both the rising times by half and see how that works. Good luck and have fun creating your very own recipe for this easy bread!

    Author
  23. avatar
    Regina 13 March 2012 at 5:51 pm (PERMALINK)

    Thanks Helene

    I have been doing some googling, and have found out that to have the same rising time as Active Dry Yeast you need to reduce the measurement by around 25%. Or if you want to use the same measurement then you have to reduce rising time. Found this blog with conversions on it http://www.wildyeastblog.com/2008/01/12/let-us-now-praise-instant-yeast/

    The bread is currently rising (I reduced measurement of yeast) fingers crossed it turns out nicely.

    Author
  24. avatar
    Regina 13 March 2012 at 6:11 pm (PERMALINK)

    Okay I got myself all confused – so many conflicting things on the internet, so I ended up ringing the manufacturer of the instant yeast I have. It’s not rapid rise so rising time is to stay the same as the recipe, and for every 500g flour use 2 teaspoons of instant yeast (which is 7g of instant yeast). It’s all a very new learning experience.

    Author
  25. avatar
    Mara 16 March 2012 at 12:42 am (PERMALINK)

    Ooooh, dear. And wait until you learn the wonders of making your own natural starter… having your own sourdough bread is an experience like no other and making bread simply so addictive.

    Author
  26. avatar
    MT75 28 July 2012 at 1:38 am (PERMALINK)

    Hi. I just tried this bread. Amazing flavour but it did not rise so much while baking. I milled whole-wheat instead of flour. It seemd to me that it had doubled in size after the first rising but not much more after the second. I covered it in the thermo-silicon mat for the second rising. I’m very new to this (my thermomix is only a few days old!) so not sure what I did wrong? Also could it have been my oven? any ideas?

    Thanks

    Author
  27. avatar
    ThermomixBlogger Helene 2 August 2012 at 8:47 pm (PERMALINK)

    Hi MT75 — Great to have you join in with questions and comments right after getting your new Thermomix! I’m glad you’re here and sure you will love the discovery process of cooking with Thermomix. Before long you will have your own Thermomixing style! Now, about the not-s-great rising. I would suggest that if you used all whole wheat flour, that would acocunt for it. Whole wheat flour is heavier than regular and so would need more help to rise… as in possibly more time. (I’m not a very experienced bread baker either, but this recipe works great for me every time.) I would also suggest if you haven’t done so already, that you take a look at the original recipe thread from Isi on ForumThermomix — there are many questions there that have already been answered. I think you are well on your way into Thermomix-land, welcome!

    Author
  28. avatar
    Karen 15 September 2012 at 10:26 pm (PERMALINK)

    Hi Helene

    First of all I have to share I have had so much fun with your cheese making recipes lately…thank you for sharing such fantastic recipes with us :)

    I am really curious about your reference to using rye flour for this recipe. I try where I can to eliminate or reduce wheat in our diet. So may I ask, what porportions of flour do you use when you make the rye version.

    Thank you for your help!

    Karen

    Author
  29. avatar
    ThermomixBlogger Helene 16 September 2012 at 7:06 pm (PERMALINK)

    Hi Karen — Oh wow, you ask a tough question! I wrote that blog post more than two years ago and have not been making bread much since then. I am trying to eat fewer carbs these days, and not baking bread goes a long way toward not having any bread because I also refuse to buy commercially baked breads. So casting my mind back a couple of years I would say that I replaced only part of the wheat flour with rye. I recommend you start by replacing 25-30% of your flour with rye and see how you feel about it. It does change the texture quite a bit, as would be expected, but in my house, that’s a welcome change. Happy mixing Karen! – H.

    Author
  30. avatar
    Csoki 21 October 2012 at 2:13 am (PERMALINK)

    Thank you so much for this recipe, I made this bread and the bagels today and they turned out fantastic! have only had my Thermomix for about 4weeks :) I have also ordered the Thermomix pack from you today so I am looking forward to receiving the spatulas, brushes and scrubbies :)

    Author
  31. avatar
    ThermomixBlogger Helene 21 October 2012 at 10:21 am (PERMALINK)

    Thanks to you too, Csoki! I’m so glad to hear of your success with these easy recipes and hope you will enjoy the Kitchen Kit you’ve ordered. Happy mixing!

    Author
  32. avatar
    Deady 27 October 2012 at 10:24 pm (PERMALINK)

    Thankyou for your Portugese bread recipe. Have made it twice but wasn’t happy with the soft crust as my family likes it crusty/crispy. I googled it and discovered that brushing the top of the loaf with oil makes it soft, while brushing it with plain water makes it crisp. I’m now very impressed with my bread making skills!

    Author
  33. avatar
    Emma Barnatt 16 November 2012 at 1:17 pm (PERMALINK)

    Made this bread yesterday as a couple of our neighbors and us always get together on a Friday afternoon. Needless to say I am making bread again this morning as the whole loaf was devoured yesterday. Thanks for sharing this wonderful recipe. It was certainly a hit in our street.

    Author
  34. avatar
    Jackie 26 March 2013 at 7:42 am (PERMALINK)

    Hi ! My husband has requested that I make homemade portuguese bread…and upon searching online I came across your website/recipe. The only problem is I do not have a Thermomix machine. I do have a bread machine though…would this recipe work in that ? And would you recommend altering any of the ingredients/directions ?thanks !

    ps- i never heard of the thermomix machine before this website…is it sold in the us or online ? how much is it ?

    Author
  35. avatar
    Kei 27 April 2013 at 5:49 pm (PERMALINK)

    Hello,
    I was searching for the recipe for Portuguese bread because my mom and I love it. I do not have a the Thermomix machine but I have a Kitchenaid mixer. Can you please give the recipe for a normal mixer?? I’d love to make this at home

    Author
  36. avatar
    ThermomixBlogger Helene 28 April 2013 at 9:27 pm (PERMALINK)

    Hi Kei — I don’t have a regular mixer recipe because I work only with Thermomix. (Have never owned a Kitchenaid, sorry!) Also, there are many different styles of Portuguese bread, so you’ll probably want to first figure out which is the one you are wanting to reproduce. Here’s an article that talks about the different types of bread and would be a good place to start. Good luck and have fun experimenting!

    Author
  37. avatar
    nerida 20 December 2013 at 6:54 am (PERMALINK)

    I make this as breadrolls about 5 days a week. My boys love it, and I love sending them to school with decent, fresh healthy bread in their lunch boxes. Whenever their friends come over they want these bread rolls too. Our local supermarket sells fresh yeast so I use 25gm of that instead of the dry yeast.

    Author
  38. avatar
    ThermomixBlogger Helene 20 December 2013 at 9:54 pm (PERMALINK)

    Hi Nerida – thanks so much for stopping by to comment. I agree, this is a very reliable recipe for daily bread or rolls. As a child I so enjoyed my mother’s fresh baked rolls and have such lovely memories of baking, smelling, and eating those… I’m sure your boys are growing up with a similar appreciation for for home-made foods. Lucky us!

    Author
  39. avatar
    Yvette 21 February 2014 at 4:15 am (PERMALINK)

    “pete
    6 January 2012 at 2:58 am (PERMALINK)
    This is the first semi- successful bread I have made using the Thermomix (which we got about 2 weeks ago). I have tried this recipe twice and both times got quite good results – but something is not quite right: I am finding that after the second kneading (1 minute) the dough is very sticky to the point that it is quite hard to get out pf the bowl. Should I be just leaving it for another 10 minutes? I have added a little flour and carried on. I then find that the dough is really quite soft – so when I make the rolls (I did one big one the first time and 3 medium ones the second time) they end up quite flat by the end of the 45 minutes rising time. Flat because the are so soft that gravity is pulling them out of shape. is Not round and plump like in your photo. The bread has still baked fine and come put delicious – but what am I doing wrong? I am using organic unbleached flour which is pretty white. (Macro). I have followed the recipe to the letter so the only variable I can really think of here is the flour.”

    This is exactly whats happened to me. I used the same sort of flour, organic unbleached. I will make it in a tin next time. Its sitting waiting for the oven to heat up, and I can’t wait to see how it turns out.

    Author
  40. avatar
    Yvette 21 February 2014 at 4:17 pm (PERMALINK)

    So is this meant to turn out like an italian/continental loaf? Mine did. I keep ending up with the opposite of what I am trying to achieve in making bread. Even with a bread maker so was told to try this. I’m after a fluffy bread like in the shops. Even the ‘easy every day’ breads that are suggested are heavy and last a day only.

    Author
  41. avatar
    ThermomixBlogger Helene 21 February 2014 at 11:15 pm (PERMALINK)

    Hi Yvette – thanks for taking the time to come back with such thorough feedback! Glad to hear you are having ‘better’ results with this recipe, but sounds like it could use some improving. About that sticky dough — yes, I would simply add more flour, little by little until it feels soft but not sticky. Another thought is about your yeast… if it was bought a long time ago, it could be weak.

    I was going to suggest that using the bread tin might help — did you try that yet? I think you are right to suggest the flour is a variable, but also yeast. When you say you want a “fluffy white loaf” I’m not exactly sure what you mean. This bread is an airy water-based bread. Maybe you want more of a milk bread…. This bread has been done by a lot of people on forum Thermomix and you’ve probably read through theose comments… I REALLY want this to work for you — and I really admire your persistence! Not sure what else to suggest.

    Author

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