From rustic loaves to gooey peanut butter chocolate cups and a show-stopping  cheesecake, these recipes are pure comfort in every bite.  

Loaf love: Farm-style white bread 

Makes 2 x 30cm round loaves  

Ingredients 

 2 cups (500ml) tepid water
2 Tbsp (26g) sugar
1 Tbsp (10g) instant yeast
¼ cup (60ml) oil
5 cups (750g) cake flour
1½ tsp (7.5ml) salt  

Method 

1. Stir together water, sugar and yeast. Set aside for 10 minutes until the surface of the mixture becomes frothy. Add oil.  
2. Place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment (or a large mixing bowl).  
3. Pour in the yeast mixture and knead on medium-low for 10 minutes, stopping to scrape down the bowl halfway through. (If kneading by hand, first use a wooden spoon to combine the wet and dry ingredients, then once the dough has roughly formed, turn out onto a working surface and bring together with your hands, kneading until smooth and elastic).  
4. Lightly oil your mixing bowl, place dough inside and cover with cling wrap. Set in a warm place for 1 hour, or until it doubles in size and springs back when poked.  
5. Lightly flour your work surface and turn dough out, kneading a few times to remove the air.  
6. Dust the bases of two large oven-safe pots with flour. 
7. Halve the dough and work each into a smooth ball, pinching the dough at the bottom.  
8. Place the doughs in their prepared pots, cover and set aside for another 20 minutes.  
9. Preheat the oven to 180ºC. 
10. Score a shallow line down the middle-top section of each dough before placing in the oven and baking for 35-40 minutes. (Alternatively, bake one at a time.)  
11. Remove and cool in the pot for another 20 minutes before turning out to cool completely. Store at room temperature in a sealed container to preserve freshness, or pre-slice and freeze in an air-tight bag or container for up to 1 month.  

Recipes & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Savoury bake: Oh-so-cheesy muffins 

Makes 12   

Ingredients 

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (300g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (200g) grated mature Cheddar
1 cup (110g) mozzarella, cubed  

Method 

1. Preheat oven to 180°C. 
2. Mix together butter and half of the garlic. Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping. 
3. Sift the flour into a large mixing bowl. Season. 
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic. 
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.) 
6. Use an ice-cream scoop to portion the mixture into the muffin tray. 
7. Stuff the mozzarella cubes into the centre of the batter. 
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar. 
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. 
10. Serve warm or cool completely before storing in an airtight container for up to 4 days. 

Recipe & photos courtesy of  Fresh Living Magazine

Chocolate treat: Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method  

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwave for 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice-cream. 

Recipe & photos courtesy of  Fresh Living Magazine

Showstopper dessert: Basque cheesecake 

Serves 8-10  

Ingredients 

3 cups (750g) full-fat cream cheese
1½ cups (375ml) cream
4 extra-large eggs
1¼ cups (275g) caster sugar
2 tsp (10ml) vanilla essence
3 Tbsp (45ml) flour
½ tsp (2,5ml) salt 

Method 

1. Preheat oven to 200°C. 
2. Line a 23cm loose-bottom cake tin with baking paper, covering the base and sides. Repeat to overlap, making sure there is no exposed tin.  
3. Combine all ingredients in a bowl and blitz with a stick blender until smooth. Pour into prepared cake tin.  
4. Bake for 50-60 minutes until dark brown, keeping a close eye towards the end as the cake browns quickly. Turn the oven off and leave the door slightly ajar, letting the cheesecake cool overnight in the oven, or for at least 1-2 hours. Chill in the fridge until serving.  
5. Unmould, slice and serve at room temperature for best taste. Store in an airtight container in the fridge for up to a week.  

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons 

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