Thankyou Green 

Meagan, I must admit nearly every evening meal is a new recipe, there's just too many recipes I see that I want to make LOL, but now and then I get the urge for something I've made previously. 

HERB & GARLIC PULL APART
Bread                  
Approx 450g lukewarm water         
1 tblsp yeast               
1 ½ tsp salt               
750g baker’s flour            
5 tblsp oil               

Herb & garlic butter (won’t use all of this)
600g fresh cream
Fine salt approx 1 tsp
50g light olive oil - optional
Garlic (I used 2 big cloves, but needed more)
Parsley

Bread
Place all ingredients into TM bowl and mix for 5 seconds on speed 7 to combine.
Set dial to closed lid position and knead for 2 mins on interval speed.
Place in oiled bowl, cover with gladwrap and put in a warm place to rise until doubled, approx 20-30 mins.

Make herb butter while bread is proving. (or make earlier so you can clean bowl out properly)

Place a few cloves of garlic and parsley into TM bowl and turbo a few times until finely chopped.  Remove from bowl and set aside. Wipe out bowl.

Place butterfly into bowl.  Add cream and blend for 1-3 mins to separate on speed 4.
Strain buttermilk carefully, remove butterfly.

Place 500g cold water into bowl and mix for 5-10 secs on speed 4.  Remove water from bowl, re-fill with water and mix again.  The idea is to get the water clea. When clear, strain through the basket and you are left with your butter.

Place butterfly back into bowl.  Add butter, salt, garlic & herb mixture and if wanting to make spreadable butter, light olive oil, and combine for 30 secs on speed 4.

Roll out dough into a big rectangle on baking mat.
Spread herb butter over dough and cut dough with butter knife into 3 - 4 cm wide strips.  Arrange dough strips on top of each other, then gently allow to fall to the side so they are all sitting on their sides, touching each other on a baking paper lined tray.
Bake in a preheated oven at 180° C for approx 40-45 mins.

Hello and Welcome Em.  I'm a newbie too and I've found this site to be invaluable.  Everyone is really helpful and supportive, a really nice bunch of people.  Enjoy getting to know your new machine.   

I made an interesting herb & garlic pull apart.  I got the recipe from my consultant who made it at a demo I went to a couple of weeks ago. 

After making the dough in the TM and resting to prove for a while, you press it out to a rectangle and cover it with garlic & parsley butter (made in the TM earlier) then cut it into strips.  Then you put the strips on top of each other, on a baking paper lined tray, then gently let fall to one side and bake in the oven for about 40 mins.  The end result is long pieces that you pull off. 

Just needed more garlic in the butter than what I put in, erred on the side of caution, but it did need more, so have made a note for next time.  Also I only made half the quantity and it was enough for us today.

SWEET BLUEBERRY FOCCACIA
140g warm water
2 tsp dried yeast
¼  cup white sugar
280g bread flour
25g olive oil
Pinch of salt
1 tsp ground cinnamon
2 tblsp raw sugar
150g blueberries or combo with raspberries

Measure out the ¼ cup sugar and put into a small bowl. Put to one side.

Combine warm water, yeast, salt, and 1 tsp of the set aside sugar in TM bowl. Mix 5 secs/speed 6.

Add flour, oil and 2 tblsp of the set aside sugar.  Mix 20 secs/speed 6.

Set to closed lid, and knead for 2 mins on interval speed.

Place into a lightly greased bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.

Preheat oven to 220°C. Add the cinnamon to the remaining set aside sugar.

Punch dough down. You shouldn’t need to knead, just press into a greased 30cm x 20cm baking tin.  Cover with plastic wrap and leave in a warm place for 30 minutes.

Dimple surface, then add blueberries evenly over the surface. Sprinkle the raw sugar evenly over the top.  Bake 15 - 20 minutes.

When you remove from the oven, spray with a little light olive oil and sprinkle with the cinnamon sugar.  Cut into squares and serve with custard, but is nice just on it’s own.

I made sweet chilli chicken stir fry (in my wok, not in the TM), was really nice with no overpowering flavours. 

Also made Sweet Blueberry Foccacia (dough was made in the TM).  I served with custard, but it would be nice as is with a cuppa.

Brazen I got mine from Woolies.

Caroline, yes that's what I've been doing, alternating.  Also when using the goo I have been adding some Oxy White granules to each load, bought from the cheap  shop, to hopefully give a boost. 

To be honest when this lot has been used up, I won't make any more, but it was worth giving it a shot. 

Banana jam, ohhh you are killing me.  I will have a look for the recipe first before I ask for it, and  another bread recipe for me to try.