ITALIAANSE KRUIE EN KNOFFEL BROOD
Stelling : ‘Basic / White’
Grootte : 1 kg
350 ml water (kamer temperatuur)
45 ml olyfolie (3 eetlepels)
10 ml suiker (2 teelepels)
10 ml sout (2 teelepels)
2 vingers knoffel fyn gemaak (Ek het 2 teelepels reeds fyngemaaktes ingesit)
45 ml gedroogde Italian Mixed herbs (3 eetlepels)
575 g witbroodmeel
7 g pakkie kitsgis

Pak masjien soos per lys, begin met water eindig met gis, sit in masjien, stel hom vir die Basic stelling, grootte 1 kg en maak die kors Medium
Foto: Lee-Ann Snyman

SWEET CORNBREAD-BREAD MACHINE
Picture:  Anton Fourie
This tastes like the cornbread my gramma and mom make that’s why I like it. It’s a sweet cornbread but because you use brown sugar (we prefer dark brown.) it’s a ‘richer’ sweet then white sugar, hope that makes sense! You can add corn to it if you wish. This is bread machine compatible to! Just follow your machines directions for the correct order of ingredients.

SERVINGS  10
YIELD  1 loaf

1 cup cornmeal
1 1⁄4 cups all-purpose flour
3 teaspoons baking powder
3⁄4 cup brown sugar
1⁄2 teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 cup canned milk
1⁄4 cup of melted butter or 1⁄4 cup olive oil or 1⁄4 cup creamed corn
1⁄4-1⁄2 cup corn (If you are using the creamed corn in the above step then use only 1/4 cup of whole kernel ) (optional)

BREAD MACHINE: Add all ingredients to your bread machine pan in the order directed by your machines manual. I cook on the ‘Quick Bread’ setting also set for a ‘medium’ crust. Have been told that is equivalent to ‘Cake’ setting set for ‘light’ crust on some machines.
OVEN BAKE: Preheat oven to 350°F (177°C). Mix all ingredients together in a bowl. Add corn last (if using) and mix in by hand. Pour equally into two loaf pans and bake for 25 minutes or until a toothpick inserted near the center comes out clean.
This makes a 2 pound loaf for bread machine.

MADEIRA CAKE-BREAD MACHINE
Recipe from: Bread Machine by Jennie Shapter
Geplaas deur Suneth van Rensburg
140 g butter, cut into pieces
140 g caster sugar
5 ml vanilla essence
165 g self raising flour
40 g cake flour
3 eggs, lightly beaten
15 – 30ml milk

To prepare the breadmaking machine, remove the kneading blade from the bread pan and then line the base of the pan with baking paper or greased greaseproof paper.
Cream the butter and sugar together until the mixture is very light and fluffy, then beat in the vanilla essence.
Sift the flours together.  Gradually beat the eggs into the mixture, beating well after each addition, and adding a little flour if the mixture starts to curdle.
Fold in the remaining flour mixture, using a metal spoon, then add enough of the milk to give a dropping consistency.

Spoon the mixture into the prepared bread pan and set the bread machine on the “bake only” or “cake” setting.  Bake the cake for 45 – 50 minutes.  If, on your bread machine, the minimum time on the “bake only” setting is for longer take the time suggested here, set a timer and check the cake after the shortest recommended time

The cake should be well risen and firm to the touch.  Test by inserting a skewer into the centre of the cake.  It should come out clean.  If necessary, bake for a few minutes more.
Remove the cake from the machine.  Leave it to stand for about 2 – 3 minutes, then turn the madeira cake out on to a wire rack to cool.

COOK’S TIP
Cakes cooked in a bread machine tend to have browner sides than when cooked in an oven.  This is because the cooking element is around the sides of the bread pan.  Cakes such as this, which have a high proportion of fat and sugar need to be watched closely, as the edges will easily overcook.

HONEY CAKE-BREAD MACHINE
Recipe from:  Bread Machine by Jennie Shapter
Geplaas deur Suneth van Rensburg
Picture: Antoinette Blom
50 g butter
150 ml honey
115 g cake flour
pinch of salt
7.5 ml baking powder
2.5 ml bicarbonate of soda
5 ml ground mixed spice
115 g wholemeal flour
2 eggs, lightly beaten
45 ml orange marmelade, to glaze

Remove the kneading blade from the bread pan and line the base of the pan with baking paper or greased greaseproof paper.
Place the butter and honey in a small saucepan and heat gently, stirring all the time until the butter has melted.
Sift the flour, salt, baking powder, bicarbonate of soda and mixed spice into a mixing bowl..  Stir in the wholemeal flour.
Gradually pour the eggs on to the flour mixture, alternate with the honey and butter mixture, beating well after each addition of liquid.
Spoon the mixture into the prepared bread pan.  Set the machine to “bake only” or “cake” setting.  Set the timer for 40 to 45 minutes until well risen and firm to the touch.
Test by inserting a skewer into the centre of the cake.  If necesssary bake the cake for a few minutes longer.
Remove pan and leave cake to stand for 2 – 3 minutes.  Turn the cake out to a wire rack.
Melt the marmelade in a small pan and brush it over the warm cake to glaze.

Kommentaar: Antoinette Blom:  Die een gebruik en net vye en strooi suiker bo op gesit om mooi te lyk

OLYFBROOD
275 ml water
2 eetlepels olyfolie (vir glasuring)
2 teelepels suiker
1½ teelepel sout
450 witbroodmeel
1¼ teelepel kits suurdeeg
60g groen of swart olywe, opgekap

Giet die water en olie in die broodmaker bakkie.
Voeg nou suiker en sout by.
Bedek met die meel en sprinkel die suurdeeg oor.
Stel op basiese program
Voeg die olywe by volgens jou masjien se instruksies, gewoonlik in die begin of die middel van die 2de knie siklus.
Keer uit wanneer gaar.
Glasuur deur olyfolie oor te borsel en laat tenminste vir 1 uur afkoel voor jy dit sny of die meng apparaatjie onder uit te haal.
Resep: Amanda Struwig.
Foto: Lynette Louwrens

HEERLIKE BROODJIE VIR BROODMASJIEN
1¼ koppie melk
3 koppies meel
1½ teelepels wit suiker
1½ teelepels sout
3 eetlepels botter
2 teelepels suurdeeg

Pak die bestanddele volgens jou broodmasjien se instruksies en bak ook op die stelling vir witbrood
Resep en foto:  Amanda Struwig

ROGBROODJIE IN BROODMASJIEN
Ek het ‘n paar weke gelede gevra vir ‘n rogbroodresep vir die Sunbeam masjien en toe hierdie ene gekry.

150 ml water
7.5 ml sout
1 eier
125 ml plein joghurt
2 eetlepels botter
2 eetlepels molasse
1½ koppies broodmeel
1 koppie koekmeel
1½ koppie rogmeel
1 eetlepel karwysaad (opsioneel)
¼ teelepel koeksoda
2¼ teelepel gis
Pak bestanddele volgens die handleiding van die masjien
Gebruik stelling nr 5 vir 1 kg / 2lb broodjie.

Resep en foto: Johann Viljoen
Posted: Amanda Conradie

WITBROOD VIR KNIE OF BROODMASJIEN
4 eetlepels afgeroomde melkpoeier
4 eetlepels sonneblomolie
3 eetlepels suiker
2 teelepels sout
4 koppies sterk wit broodmeel
1 ¼ teelepel kits suurdeeg
1 ½ koppie lou warm water
1 eier.
Voeg al die nat bestanddele saam en dan meng jy die droë bestandele by die nat bestanddele. Knie goed en laat staan tot dit uitgerys het en dan sit jy dit ingesmeerde broodpan en bak so 40 na 50 minute by 160 ºC.
Ek sit dit sommer in my brood masjien. Ook heerlik vir vetkoek deeg

Foto en Resep: Rina Rabie

APPELKOOSKONFYT MET BROODMASJIEN
Die resep wat ek gebruik was saam met die broodmasjientjie.
400 g vars appelkose
60 ml water
200 g suiker
1 eetlepel suurlemoen sap
1 eetlepel pektien

Plaas in masjien en gebruik konfyt stelling.
Geplaas deur Selwyn Okkers

PIZZA DEEG IN DIE BROODMASJIEN
Ons gebruik die Weber pizza deeg:
300 g sterk witbrood meel
300 g ‘OO’ meel ( die fyn meel wat jy vir pasta gebruik)
7 g pakkie kitsgis
3 eetlepels olyfolie
2 teelepels stroosuiker
2 teelepels sout
375 ml warm water
Meng alles saam in broodmsjien en stel op ‘deeg’ setting. OF meng en knie vir omtrent 10 minute. Laat rys in warm hoekie vir een uur of tot dubbel volume. Deel in 4 balle en rol uit vir pizza. As jy nie alles gebruik nie hou dit vir meer as ‘n week in yskas ( clingfilm of deksel op houer). As julle nie dubbel ‘OO’ meel kry nie, gebruik gewone koekmeel.

RESEP: Nicolette Fick