Mixed fruit loaf

Here's a simple bread recipe that you may want to try if you have a breadmaker.

I prefer to use the breadmaker to make the dough only.. leaving the bread to bake in a convection oven.

For the mixed fruit, you can buy the ready-mixed ones that are available at the baking section of supermarkets (for baking fruit cake).

Years ago, I stopped adding bread improver when baking bread.  I was told that it is not healthy.  As bread improver is not added, I do not expect the bread to remain soft for too many days.  Not to worry - the bread tastes just as yummy when toasted.

INGREDIENTS

3/4 cup warm water
3/4 cup low fat milk
2 tbsp butter (softened)
2 tsp salt
1/4 cup castor sugar
4 cups bread flour
2 tsp active dry yeast
1/2 cup instant oats
1/2 pkt mixed dried fruit

METHOD

1. Add all the ingredients to the bucket of the breadmaker (other than the mixed fruit) in the order in which it appears on the list of ingredients above.

2. Place the bucket in the breadmaker and select "dough" function.  Start the breadmaker.

3. When the beep sounds, open the lid of the breadmaker and add the instant oats and mixed fruit.

4. When the dough function is finished, turn the dough onto a floured board.  Using floured hands, knead the dough a few times.

5. Place the dough in a loaf pan that has been greased and lined and spread out the dough until it touches the side of the loaf pan.

6. Cover the loaf pan with a dry cloth and leave the dough to rise for another hour.

7. Bake in an oven preheated to 180 degrees celsius for 30 minutes.

8. Let the bread cool on a wire rack before slicing.

cheese muffins

Here's a tip... if you intend to bake cheese muffins, you should use cream cheese instead of sliced cheddar cheese.

When I first baked a batch of cheese muffins, I added sliced cheddar cheese (cut into small pieces).  The cheese did not melt during the baking process and I could taste the hard bits of the cheese when I bit into the muffin.

I wised up for the second attempt and I used Laughing Cow cheese, broken into small pieces.  When I bit into the baked muffin, I could taste the softness of the cheese.

The muffin remained soft even when I ate one in the evening of the next day.

INGREDIENTS

375g self-raising flour

1/4 tsp ground cinnamon

90g butter (softened)

220g castor sugar

310ml low fat milk

1 egg (at room temperature)

4 wedges of Laughing Cow cream cheese

METHOD

1. Preheat oven to 180 degrees celsius.

2. Line the muffin pan with paper cases.  Set aside.

3. Sift the self-raising flour and the ground cinnamon in a bowl.  Set aside.

4. Whisk the butter and sugar using a hand whisk until light and fluffy.  Add the milk and eggs and mix well.

5. Add the cheese and stir well.

6. Fold in the dry ingredients using a wooden spoon and stir until just blended.  Do not overstir.

7. Spoon mixture into the prepared muffin pan.

8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean .

9. Remove the muffins from the muffin pan and let cool on a wire rack before storing.

TIP #1

I prefer to fill the muffin cases until almost full so that when the muffin is baked, the muffin will rise above the paper case.

TIP #2

This muffin goes well with a hot cup of coffee.  Bon appetit!