benvebuta bella.  Farfallina? because you flit around everywhere like a little butterfly?

I'd love to have a suocera like you - che fortuna. 

Why Farfallina? I don't know. Maybe because I couldn't get "Thermomixer" and instead i got a piece of it? Farfalla=Butterfly 

Si, mia suocera is the best!  You speak Italian?

Pleasure

 
I must accept that she is an excellent cook!
However she doesn't have bimby. So I have my advantages as well! 

Well... i use 1/2 tbsp of pomegranate salad dressing with no additional vinegar, water or oil. It's a liquid salad dressing which is sweet-and-sour. I bought it from Turkey so I don't know how the ones you buy over there taste exactly.
You can simply skip using it. It's surely nice but not that indispensable. (You can add a bit more lemon juice instead)
At the end everything depends on one's taste. You can increase/reduce any ingredient as you wish

I've tried these too! Thank you for the recipe!
They are so delicious!
The picture is here: http://thermomixtarifdefterim.blogspot.com/2010/05/feslegen-ve-ceddar-peynirli-ekmek.html

This is one of my favourite Turkish bread recipes. You can add/remove some ingredients. I sometimes use green olives instead of black ones, other times oregano instead of thyme.

I hope you like it.

Bread With Thyme, Olives and Sun-dried Tomatoes
Ingredients

75g pitted black olives
20g sun-dried tomatoes

130g milk
20g fresh yeast
400g plain flour
120g water (room temperature)
40g olive oil
15g honey
5g salt
1 tbsp thyme

Preparation:
Put black olives and sun-dried tomatoes in the TM bowl and proceed 5 seconds on Speed 4. Set them aside.
Warm milk for 30 seconds at 37° on Speed 1
Add the fresh yeast and mix for 4 seconds on Speed 4
Sift in flour. Add water, olive oil, honey and salt. Knead it for 5 minutes
Add the olives, sun-dried tomatoes and thyme. Mix for 7 seconds on Speed 3
Cover a 11x30cm rectangle cake tin with wax paper (baking paper). Brush the paper a bit of olive oil.
Pass the dough in the cake tin and smooth it over nicely with a spatula (wet your spatula with water so it wouldn’t get sticky)
Let it rise for 1 hour.
Bake it in a 170°C preheated oven for 35-40 minutes
As soon as you take it out of the oven, brush it with very little olive oil
When it cools down for just a few minutes take it out of the tin. Do not let it stay in the tin any longer because it would get wet under.

Optional 1: You can put some chopped walnuts over the bread before you bake it.

Optional 2: You can add chopped walnuts also inside the dough together with olives and sun-dried tomatoes. It gives a darker color like whole-wheat flour.

Buon appetito

Photos: Photo is here: http://thermomixtarifdefterim.blogspot.com/2010/04/zeytinli-kekikli-ekmek.html

Hi again judydawn

As a matter of fact I used cornmeal for polenta since I live in Italy and it was just great. Here its called as Farina di granoturco or farina di mais. It shouldnt be parboiled kind though!