CHEDDAR CHEESE BREAD – BREAD MACHINE
Makes a 1 ½-pound loaf  (750g)
1 package yeast
3 cups bread flour
¼ cup instant nonfat dry milk
1 tablespoon soft butter
1 teaspoon salt
2 tablespoons granulated sugar
1 ¼ cups warm water
1 ½ cups (6 ounces) sharp Cheddar cheese, grated

Add ingredients to pan as per manufacturer’s instructions, select white bread and push start.

YUMMY PEANUT BUTTER BREAD
1 cup warm water — (110ºC)
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons crunchy peanut butter
1 tablespoon vegetable oil
1 egg
3 cups bread flour
1 ½ teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the
machine’s manufacturer. Select white bread setting. Start. To bake bread in oven, select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 180ºC oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200ºC.
Recipe posted by Carol Elliott Claassen

KAHLUA CREAM BREAD IN THE BREAD MACHINE
1/8 cup Kahlua (you can use more)
¼ cup water
1 can nonfat evaporated milk
1 teaspoon salt
1½ tespoon canola oil
3 cups bread flour
2 tablespoons brown sugar
1 tespoon yeast

FILLING: Miniature chocolate chips

Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. At end of dough cycle, remove dough and place on lightly-floured bread board. Cover and let rest for 10 minutes. Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf. Place in greased bread pan, cover and let rise for 45 minutes. Slash loaf with a lame or razor blade. Brush with milk. Bake in preheated 180ºC oven for 25 – 30 minutes. Remove loaf onto a cake rack and let cool.
Recipes posted by Carol Elliott Claassen

TOMATO BASIL SHERRY BREAD (BREAD MACHINE)
1 ¼ cups tomato paste
½ cup sherry
1 teaspoon salt
3 cups bread flour
1 tablespoon vegetable oil
1 tablespoon dried basil
2 teaspoons active dry yeast
2/3 cup diced sun dried tomatoes

Place all ingredients in the bread machine in order suggested by your
machine’s manufacturer (except for the sun dried tomatoes). Select
regular setting, medium crust. At the beep or according to your manufacturer’s suggestion add the sun dried tomatoes. Remove immediately at end of baking cycle. Let cool and slice; spread with your favorite topping.
Recipe posted by Carol Elliott Claassen

MA BAKER PRO
350 ml water
1½ eetlepels botter / margarien
1½ teelepel sout
2 eetlepels bruin suiker
2 eetlepels melkpoeier
1¼ koppie koekmeel
2½ koppies bruinbrood / nuttycrust meel (of meng die 2)
1¼ teelepel yeast
VERSTELLINGS
Setting: Wholewheat
Loaf size: 750 gram
Crust: Dark
Henriette Janse van Vuuren

STRAWBERRY JAM IN BREAD MAKER
400 g fresh strawberries trimmed
310 g Jam sugar
1 ½ tablespoon fresh lemon juice

Roughly chop or mash the fruit and place into the bread maker pan with the other ingredients. Set program on Jam and press start.
Once the cycle has ended, open the lid and remove the pan BE CAREFUL THE PAN IS VERY VERY HOT AND A LOT OF STEAM WILL BE EMITTED.
Very carefully ladle the jam into clean, dry jars, cover and allow to cool before storing.

TAKE NOTE
Never be tempted to double or increase the quantities given in the recipe, the sugar and fruit get extremely hot, large quantities may lead to bubbling up and cause the jam to spill over onto the element causing damage.
Jam sugar is widely available. Ordinary sugar can be used in the recipe but some liquid pectin will have to be added to ensure the jam to set. Use approx 1 tablespoon. of pectin to every 500 g of sugar.

Posted by Rina Kleinhans
Photo: Adele Berndt

SMALLER RECIPE FOR BREAD MACHINE
1 cup warm water
3 tablespoons white sugar
2 teaspoons active yeast for bread machine
¼ cup vegetable oil or 1 tablespoon margarine (cut up)
3 cups bread flour
1 teaspoon salt
1 tablespoon milk powder (I use coffee creamer)

Pour luke warm water, sugar and yeast in pan and stir to dissolve. Let stand about 10 minutes.
Add oil or margarine, flour, salt and milk powder/coffee creamer to the yeast mixture.
Select basic or white bread setting and press start.
A very “crunchy crust” – delicious!
For a light wheat bread I use ½ cup of wheat flour and 2 ½ cups of white flour.
Recipe posted by Lynette Puren