The Thermomix® Bread Knife with Guide

The new, improved Thermomix® bread knife with guide is designed with an adjustable guide for millimetre-perfect slices, so you can cut every slice evenly, from top to bottom, to the exact thickness you like for toast and sandwiches.

Made of high-carbon, high-grade stainless steel, our bread knife is food safe, strong and sharp, with a sliding slicing guide that adjusts from 5mm for super thin crispy toast that’s perfect for pate, up to 25mm extra chunky bread for soups or a super-sized sandwich lunch for hungry kids.

Fresh artisan breads from your favourite bakery will last longer if you keep them whole to slice at home.

Compliment your freshly made Thermomix® bread with the new Bread Knife with Guide.

💚 2022 Edition : New & improved design

💚 Adjustable guide to adjust the thickness of each slice

💚 Made of strong carbon, high grade stainless steel

💚 5mm to 25mm even thickness slices from top to bottom

💚 Ergonomically designed handle for easier grip

Thermomix® Bread Knife with Guide

Check out some of our favourite bread recipes below :

Killer Toast (click for Cookidoo® recipe link)

Ingredients
  • 35 g butter, cut in cubes, plus extra for greasing
  • 1 egg, A-sized
  • 110 – 120 g fresh milk
  • 30 g caster sugar
  • 1 tsp dried yeast (5 g)
  • 260 g high protein flour (bread flour)
  • ½ tsp salt
Preparation
  1. Grease a loaf tin (19 cm x 10 cm x 10 cm) and set aside. Place a bowl on mixing bowl lid, weigh in butter. Set aside. Break egg in mixing bowl, without tare the weighing scale and top up with milk to 180 g.
  2. Add sugar and yeast, mix 1 min 30 sec/speed 3.
  3. Add flour and salt, knead Dough /3 min.
  4. Knead Dough /2 min, meanwhile, add butter one cube at a time through hole of mixing bowl lid.
  5. Knead Dough /2 min. Transfer the dough to pastry mat, cover and rest for 10 minutes. Divide dough into 3 equal portions. Flatten dough with a rolling pin into long rectangular shape, and roll into log shape. Repeat the steps for the remaining dough until finished. Transfer into greased loaf tins and proof for 1 hour or until the dough fills up 90% of loaf tins. During the last 10 minutes of proofing, preheat oven to 170°C.
  6. Bake in preheated oven (170°C) for 40-45 minutes. Remove loaves from tins and allow them to cool on a cooling rack before slicing and serving.


Mexican Coffee Bun / Roti Boy (Click for recipe)

Thermomix® SG Roti Boy How-to Video


Hokkaido Milk Loaf (click for Cookidoo recipe)

A very soft daily toast bread suitable for sandwiches or to eat simply with good old kaya and butter!

Ingredients
  • 90 g sugar
  • 1 ½ tsp dried yeast
  • 160 g fresh milk
  • 140 g whipping cream
  • 2 egg whites
  • 20 g butter, softened at room temperature, plus extra for greasing
  • 500 g high protein flour, plus extra for dusting
  • 1 tsp salt
  • 30 g full cream milk powder
Preparation
  1. Place 15 g sugar, 1 tsp dried yeast, milk, whipping cream and 1 egg white in mixing bowl, mix 1 min 30 sec/37°C/speed 2.
  2. Add 10 g butter and high protein flour, knead Dough /4min. Transfer dough to a large bowl, cover with damp kitchen towel and let it rise in a warm place until doubled in size (approx. 2 ½ – 3 hours).
  3. Place reserved dough, 75 g sugar, ½ tsp dried yeast, 1 egg white, salt and milk powder in mixing bowl, knead Dough / 3 min.
  4. Add 10 g butter, knead Dough / 3 min. Transfer dough to a large bowl and let the dough rest for 10 minutes. Meanwhile, grease two loaf tins (19 cm x 10 cm x 10 cm) with butter and set aside.
  5. Punch down to deflate the dough. Divide dough into 2 portions. Lightly flour a pastry mat, flatten dough with rolling pin and roll up dough to form smooth, non-sticky logs and place them into prepared loaf tins. Cover with damp kitchen towel and let rise again in a warm place until doubled in size (approx. 1 hour) or the dough fills 80% of the loaf tins. Preheat oven to 180°C during the last 10 minutes of proofing.
  6. Bake for 30-35 minutes (180°C). Remove loaves from tins and allow them to cool on a cooling rack before slicing and serving.

Korean Garlic Cream Cheese Buns

A popular street snack in Korea made easy with Thermomix®

Thermomix® How-to Tutorial for Korean Street Food Garlic Cream Cheese Buns
Bun Ingredients
  • 180g one Egg +milk
  • 1tsp instant yeast
  • 30g sugar
  • 260 bread flour
  • 1/2 tsp salt
  • 30g butter
Preparation
  1. Preheat the oven at 170°
  2. Add egg, milk, yeast & sugar and mix for 5mins / 37°/ speed 2
  3. Add the bread flour and salt. Knead for 5 minutes
  4. Add butter and knead for another 2 minutes
  5. Divide the dough to small rolls of 50g each
  6. Shape them into round buns and proof for 45 minutes until each bun doubles in size.
  7. Bake in the preheated oven for 10-15mins at 170°.
  8. Set the baked buns aside to cool on a cooling rack

Cream cheese filling ingredients
  • 250g cream cheese
  • 30g castor sugar
  • 50g whipping cream
Preparation
  1. Add the cream cheese and sugar and mix for 30s at speed 5
  2. Add whipping cream and continue to mix at 20s / speed 5. Pour out the cream cheese into a piping bag and set aside.
Garlic Butter sauce Ingredients
  • 200g salted butter
  • 80g whipping cream
  • 40g mayonnaise
  • 40g chopped Garlic
  • 10g honey
  • 40g parmesan cheese
  • Dried parsley flakes (adjust the quantity to your preference)

Preparation
  1. Add butter and garlic to dissolve for 2mins / 80°/ speed 2.
  2. Add the rest of the ingredients and mix for 20s / speed 2.
Assembly
  1. Cut the cut into 6 to 8 slice of the bread
  2. Pipe the cream cheese along each sliced cut on the bun
  3. Dip the cheese piped bread into the garlic sauce
  4. Bake at 160° for another 10-15mins.