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Morphy Richards NEW Breadmaker 48281 PDF
Morphy Richards NEW Breadmaker 48281 PDF
Yeast content
If loaf rises too high and then collapses ensure the ingredients were
measured accurately. If problem persists, reduce yeast by half a
teaspoon
www.morphyrichards.co.uk
Important safety instructions
2
Contents
Fastbake I
Fastbake small white 16
Fastbake II
Fastbake large white 16
Dough recipes
White bread rolls 16
Wholewheat bread rolls 16
Hot cross buns 16
Pizza base 17
Jams
Marmalade 17
Raspberry and apple 17
Cake recipes
Standard cake mix 17
Mixed fruit cake 17
Sandwich
Sandwich loaf 18
Softgrain sandwich loaf 18
Further information
Baking cycle times 19
Need help? (questions and answers) 20
Troubleshooting 22
3
Introduction
The smell of homemade bread wafting around the It’s as simple as one-two-three.
home is one of those great smells. Bread, fresh out 1 Put in the ingredients.
of the oven, with melting butter is a memorable taste 2 Select program from the menus and press start.
sensation. The Morphy Richards automatic 3 Wait for your bread.
breadmaker can create that experience every But don't stop at baking bread in this appliance.
morning. Besides being able to do all kinds of speciality
There's very little effort on the part of the baker, breads, including wholewheat, you can also prepare
because the breadmaker is a sophisticated appliance doughs for bread rolls, pizza, cake and jam.
with a computer memory that does all the work for Everything is easy and tastes homemade - because it
you. is.
Electrical requirements
Check that the voltage on the rating plate of your severed, must be destroyed as a plug with bared
appliance corresponds with your house electricity flexible cord is hazardous if engaged into a live
supply which must be A.C. (Alternating Current). socket outlet.
If the socket outlets in your home are not suitable WARNING: THIS APPLIANCE MUST BE EARTHED.
for the plug supplied with this appliance, the plug Should the fuse in the 13 amp plug require
should be removed and the appropriate one fitted. changing a 13 amp BS1362 fuse must be fitted.
Note: The plug removed from the mains lead, if
4
Components
Cover
Lid handle
Main body
Handle
Baking pan
Kneading blade
Rotating shaft
5
Control panel buttons, display & functions
Display window
Shows browning level selected
Shows weight selected
Shows the program number
Shows time left before completion
(3:20, for example, is 3 hours and 20
minutes; 0:20 is 20 minutes)
Shows temperature warning - see
‘Troubleshooting’
5 Sweet
1 Basic white 9 Jam
6 Fastbake I
2 French 10 Cake
7 Fastbake II
3 Wholewheat 11 Sandwich
8 Dough
4 Quick 12 Extrabake
ur
tim
lo
co
e
u
tim
en
m
e
loaf size
start
stop
6
Program descriptions
7
Using your breadmaker
8
Using the timer Slicing and storing bread
Use the timer when you want the bread ready For best results place bread on a wire rack and
later, or in the morning. A maximum of 13 hours can allow to cool for 15-30 minutes before slicing.
be set. Check if function is available by consulting Use an electric knife or a sharp knife with a
‘Baking cycle times’ section. Do not use this function serrated blade for even slices.
with recipes that use perishable ingredients such as Store unused bread tightly covered in a plastic
eggs, fresh milk, sour cream, or cheese. bag at room temperature for up to three days. If
1 Decide when you want the bread to be ready and weather is hot and humid, store in the refrigerator
calculate the difference in time btween now and overnight.
then. For example, if you want a loaf at 8am, and For longer storage (up to one month), place bread
it is now 7.30pm, the difference is 12 1/2 hours. in a tightly covered container in the freezer.
2 Enter this time by pressing ‘Time ▼’ and ‘Time ▲’ If you store the bread in the refrigerator, leave it
buttons. Arrows will move time up or down in 10- out to bring it to room temperature before serving.
minute increments. After you have pressed Start, Since homemade bread has no preservatives it
the colon (:) will flash. tends to dry out and become stale faster than
• If you have selected the wrong time press stop for commercially made bread.
2 seconds. The timer will go back to the program Leftover slightly hardened bread may be cut into
time, repeat step 1 and 2. 1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in
3 The timer delay is up to a maximum of 13 hours. favourite recipes to make croutons, bread pudding,
This is when the bread will be ready to remove or stuffing.
from the machine, see page 8 item 14 ‘Remove
the food’.
Beeper
The beeper sounds:
• when pressing any button;
• during the second kneading cycle of certain
programs to indicate that cereals, fruit, nuts or
other ingredients can be added;
• when the program finishes;
• when keep warm finishes.
Power interuption
After a brief power supply failure
• if the program has not yet reached rise 1, press
Start and the program will continue using the
automatic repeat function;
• if it has gone beyond this point, the process must
be started from the very beginning. The
ingredients will have to be discarded and you
must start again with fresh ingredients.
9
Care and cleaning
10
Know your ingredients
Bran
Bran (unprocessed) & Wheat Germ are the coarse
outer portions of the wheat or rye grains separated
from flour by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment,
heartiness and flavour. They are also used to
enhance the texture of bread.
11
Liquids/milk Measuring ingredients
Liquids such as milk or a combination of
powdered milk and water, can be used when making The key and most important step when using your
bread. Milk will improve flavour, provide a velvety breadmaker is measuring your ingredients precisely
texture and soften the crust, while water alone will and accurately. It is extremely important to measure
produce a crispier crust. Some liquids call for juice each liquid and dry ingredient properly or it could
(orange, apple, etc) to be added as a flavour result in a poor or unacceptable baking result. The
enhancer. Note: For most recipes we suggest the use ingredients must also be added into the baking pan
of dry skimmed milk. in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat
Eggs differently and are as follows:
Eggs add richness and a velvety texture to bread
doughs and cakes. Liquid measurements
Use the cup provided. When reading amounts, the
Sunflower oil measuring cup must be placed on a horizontal flat
‘Shortens’ or tenderises the texture of yeast breads. surface and viewed at eye level (not on an angle). The
Butter or margarine can be used as a substitute. If liquid level line must be aligned to the mark of
butter or margarine is used direct from the refrigerator measurement. A ‘guesstimate’ is not good enough as
it should be softened for easier blending during the it could throw out the critical balance of the recipe.
mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This
type of raising agent does not require rising time
before baking as the chemical reaction works when
liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to
be confused or substituted for baking powder. It also
does not require rising time before baking as the Dry measurements
chemical reaction works during the baking process. Dry measurements (especially flours) must be
done using the measuring cup provided. The
measuring cup is based on the American standard 8
fluid oz cup - British cup is 10 fluid oz. Dry measuring
must be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with
a knife. Scooping or tapping a measuring cup will
pack the ingredients and you will end up with more
than is required. This extra amount could affect the
balance of the recipe. Do not sift the flour, unless
stated.
12
Your breadmaker produces delicious baked of milk to make a glaze consistency and drizzle over
goods with ease. This machine requires only that you raisin bread or sweet breads.
carefully follow the recipe instructions. In basic
cooking, normally ‘a pinch of this and a dash of that’ Poppy/Sesame/Caraway seed/Oatmeal
is fine, but not for breadmakers. Using an automatic Sprinkle your choice of these seeds generously
breadmaker requires you accurately measure each over just glazed bread.
ingredient for best results.
Other tips
Ingredient temperatures
• Place all recipe ingredients into the baking pan so
All ingredients, including the machine and that yeast is not touching any liquid.
pan, and especially liquids (water or milk), • After completing the process of making dough in
should be warmed to room temperature 21°C your breadmaker, typically when letting dough rise
(70°F). If ingredients are too cold, below 10°C (50°F), outside the breadmaker, allow 30 minutes or until
they will not activate the yeast. Extremely hot liquids, dough doubles in size. Dough should be lightly
above 40°C (104°F), may kill the yeast. greased and covered with grease proof paper and
a dry towel. It should be placed in a warm area
Creating your own yeast breads free from drafts.
• Humidity can cause problems, therefore humidity
With the breadmaker, even the most inexperienced and high altitudes require adjustments. For high
baker can achieve the satisfying experience of baking a humidity, add an extra tablespoon of flour if
loaf of bread. All of the mystery and hard work is consistency is not right. For high altitudes,
gone. Inside this talented machine with an electronic decrease yeast amount by approximately 1/4
brain, the dough is mixed, kneaded, proofed and teaspoon, and decrease sugar and/or water or
baked without you being present. The automatic milk slightly.
breadmaker can also just prepare the dough, and • The DOUGH setting is great for mixing, kneading
when it's ready, you shape, allow to rise and bake in a and proofing (allowing dough to rise) richer dough
conventional oven. The recipes on the following pages like croissant doughs. Use the automatic
are ‘tailored’ for this breadmaker. Each recipe features breadmaker to prepare this dough so all you need
ingredients that best compliment a particular loaf of to do is shape and bake it according to your
bread, and each was tested in our machines. It is recipe.
extremely important not to exceed the amounts • When recipes call for a ‘lightly floured surface,’
of flour specified in each of the recipes or else use about 1 to 2 tablespoons of flour on the
it could result in unsatisfactory baking surface. You may want to lightly flour your fingers
performance. When creating your own yeast bread or rolling pin for easy dough manipulation.
recipes or baking an old favourite, use the recipes in • When you let dough ‘rest’ and ‘rise’ according to
this cookbook as a guide for converting portions from a recipe, place it in a warm, draught-free area. If
your recipe to your breadmaker. the dough does not double in size, it may not
produce a tender product.
Special glazes for yeast breads • If the dough you are rolling shrinks back, let it rest
covered for a few minutes before rolling again.
Give your just baked bread a professional finish. • Dough may be wrapped in plastic and stored in a
Select one of the following special glazes to enhance freezer for later use. Bring the dough to room
your bread. temperature before using.
• After 5 minutes of kneading, open the lid and
Egg glaze check the dough consistency. The dough should
Beat 1 large egg and 1 tablespoon of water form a soft, smooth ball. If too dry, add liquid. If
together, brush generously. Note: apply only to too wet, add flour (1/2 to 1 tablespoon at a time).
doughs before baking.
Milk glaze
For a softer, shiny crust, brush just baked bread
with milk or cream.
13
Recipes
All of the following recipes use this same general Italian herb bread
method: 11/2 lb 2 lb
1 Measure ingredients into baking pan. Water 11/8 cup 11/2 cup
2 Use tepid water 21-28ºC. Skimmed milk powder 21/2 tbsp 3 tbsp
3 Insert baking pan securely into unit, close lid. Sunflower oil 21/2 tbsp 3 tbsp
4 Select appropriate bread setting. Sugar 21/4 tbsp 21/2 tbsp
5 Push start button. Salt 11/2 tsp 2 tsp
6 When bread is done, remove pan from unit using Strong white bread flour 3 cups 4 cups
oven mitts. Dried marjoram 11/2 tsp 2 tsp
7 Remove bread from baking pan, (and kneading Dried basil 11/2 tsp 2 tsp
blade from bread if necessary). Dried thyme 11/2 tsp 2 tsp
8 Allow to cool before slicing. Fast action yeast 11/4 tsp 11/2 tsp
This method is modified by notes, if applicable, at Use setting 1 Basic 1 Basic
the end of each recipe.
These recipes have been developed using Allinson Cheese & onion bread
flours and Easybake Allinson yeast. 11/2 lb 2 lb
Water 1 cup 11/4 cup
Skimmed milk powder 2 tbsp 21/2 tbsp
1 Recipes for basic breads Sugar 1 tbsp 2 tbsp
Salt 1/ tsp 1 tsp
2
Onion granules 11/2 tbsp 2 tbsp
Basic white bread Mature grated cheddar cheese 1 cup 11/2 cups
1 lb* 11/2 lb 2 lb Strong white bread flour 3 cups 4 cups
Water 3/ cup 11/8 cup 11/2 cups Fast action yeast 11/2 tsp 13/4 tsp
4
Skimmed milk powder 2 tbsp 21/2 tbsp 4 tbsp Use setting 1 Basic 1 Basic
Sunflower oil 2 tbsp 21/2 tbsp 4 tbsp
Sugar 11/4 tbsp 21/4 tbsp 3 tbsp
Salt 1 tsp 11/4 tsp 2 tsp Raisin bread
Strong white bread flour 2 cups 3 cups 4 cups 11/2 lb 2 lb
Fast action yeast 1 tsp 11/4 tsp 11/4 tsp Water 11/4 cup 11/2 cup
Use setting 1 Basic 1 Basic 1 Basic Skimmed milk powder 3 tbsp 4 tbsp
*Use 11/2 lb loaf size setting for 1 lb loaf Sunflower oil 3 tbsp 4 tbsp
Sugar 2 tbsp 3 tbsp
Softgrain bread Salt 11/2 tsp 2 tsp
11/2 lb 2 lb Cinnamon 3/ tsp
4 1 tsp
Water 11/8 cup 11/2 cups Strong white bread flour 3 cups 4 cups
Skimmed milk powder 21/2 tbsp 4 tbsp Fast action yeast 11/2 tsp 2 tsp
Sunflower oil 21/2 tbsp 4 tbsp Raisins* 5/ cup
8
3/ cup
4
Sugar 21/4 tbsp 3 tbsp Use setting 1 Basic 1 Basic
Salt 1/
4 tsp 2 tsp * Add the fruit when the beeper sounds.
Strong white softgrain bread flour 3 cups 4 cups
Fast action yeast 11/4 tsp 11/4 tsp Sun-dried tomato loaf
Use setting 1 Basic 1 Basic 11/2 lb 2 lb
Water 1 cup 11/3 cups
Brown loaf Skimmed milk powder 21/2 tbsp 3 tbsp
1 lb* 11/2 lb 2 lb Sunflower oil 21/4 tbsp 3 tbsp
Water 3/ cup 1 cup 11/2 cups Salt 11/4 tsp 11/2 tsp
4
Skimmed milk powder 11/2 tbsp 2 tbsp 3 tbsp Dried mixed herbs 11/2 tsp 2 tsp
Sunflower oil 11/2 tbsp 2 tbsp 3 tbsp Strong white bread flour 3 cups 4 cups
Sugar 21/2 tbsp 21/2 tbsp 4 tbsp Fast action yeast 11/4 tsp 11/2 tsp
Salt 1 tsp 11/4 tsp 2 tsp Sun-dried tomatoes 3/ cup
8
1/ cup
2
Strong brown bread flour 2 cups 3 cups 4 cups Use setting 1 Basic 1 Basic
Fast action yeast 1 tsp 11/4 tsp 11/2 tsp
Use setting 1 Basic 1 Basic 1 Basic
*Use 11/2 lb loaf size setting for 1 lb loaf
14
Malt loaf 4 Recipes for quick setting
11/2 lb 2 lb
Water 1 cup 11/4 cup
Salt 1 tsp 1 tsp Banana and nut bread
Sunflower oil 2 tsp 3 tbsp Ingredients group 1
Black treacle 11/2 tbsp 21/2 tbsp Butter (melted) 2 tbsp
Malt extract 2 tbsp 3 tbsp Milk 1 tbsp
Plain flour 3 cups 4 cup Mashed banana 1 cup
Fast action yeast 1 tsp 11/4 tsp Egg 1
Sultanas* 1/ cup 3/ cup Walnuts (chopped) 1/ cup
2 4 2
Use setting 1 Basic 1 Basic Lemon rind 1 tsp
* Add the fruit when the beeper sounds
Ingredients group 2
2 Recipes for french bread Plain flour 11/2 cup
Bicarboante of soda 1/ tsp
2
Baking powder 1/ tsp
4
French bread Sugar 1/ cup
2
1 lb* 11/2 lb 2 lb Salt 1/ tsp
4
Water 3/ cup 1 cup 11/4 cup Use setting 4 Quick
4
Skimmed milk powder 11/2 tbsp 2 tbsp 21/2 tbsp
Sugar 3/ tbsp
4 1 tbsp 11/4 tbsp Method
Salt 1 tsp 1 tsp 11/4 tsp 1 Mix group 1 together in a separate bowl.
Sunflower oil 1 tbsp 1 tbsp 11/2 tbsp 2 Mix group 2 together in a second bowl.
Strong white bread flour 2 cups 3 cups 4 cups 3 Pour mixture into breadpan.
Fast action yeast 1 tsp 1 tsp 11/4 tsp
Use setting 2 French 2 French 2 French
*Use 11/2 lb loaf size setting for 1 lb loaf Porridge oats bread
Milk 1 cup
3 Recipes for wholewheat breads Eggs (beaten) 2
Sunflower oil 1/ tsp
2
Golden syrup 2 tbsp
Wholewheat bread Sugar 1/ cup
4
1 lb* 11/2 lb 2 lb Salt 1 tsp
Water 3/ cup 11/8 cup 15/8 cup Plain flour 2 cups
4
Skimmed milk powder 1 tbsp 11/2 tbsp 3 tbsp Porridge oats 1 cup
Sunflower oil 11/2 tbsp 2 tbsp 3 tbsp Baking powder 1/ tsp
2
Brown sugar 2 tbsp 21/2 tbsp 31/2 tbsp Bicarbonate of soda 1/ tsp
2
Salt 1 tsp 11/4 tsp 11/2 tsp Use setting 4 Quick
Strong wholemeal bread flour 2 cups 3 cups 4 cups
Fast action yeast 1 tsp 11/4 tsp 11/2 tsp
Vitamin C tablet (crushed) - 1x100mg 1x100mg 5 Sweet
Use setting 3 Wholewheat
*Use 11/2 lb loaf size setting for 1 lb loaf
Mixed fruit loaf
Granary loaf 1 lb* 11/2 lb 2 lb
11/2 lb 2 lb Water 3/ cup
4 11/8 cups 11/3 cups
Water 11/8 cup 15/8 cup Skimmed milk powder 2 tbsp 21/2 tbsp 3 tbsp
Skimmed milk powder 2 tbsp 3 tbsp Sunflower oil 2 tbsp 21/2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp Sugar 5 tbsp 1/ cup 1/ cup
4 3
Soft brown sugar 21/2 tbsp 5 tbsp Salt 1 tsp 11/4 tsp 11/2 tsp
Salt 11/4 tsp 2 tsp Strong white bread flour 2 cups 3 cups 4 cups
Granary malted brown bread flour 3 cups 4 cups Nutmeg 1/ tsp 3/ tsp 1 tsp
2 4
Fast action yeast 11/4 tsp 1 tsp Fast action yeast 1 tsp 11/4 tsp 11/2 tsp
Vitamin C tablet - 1 x 100mg Dried mixed fruit † 1/ cup 1/ cup 2/ cup
4 2 3
Use setting 3 Wholewheat Use setting 5 Sweet 5 Sweet 5 Sweet
* Use 11/2 lb loaf size setting for 1 lb loaf
† Add the fruit when the beeper sounds
15
Chocolate bread 8 Recipes for dough
11/2 lb 2 lb
Water 1 cups 11/2 cups
Egg (beaten) 1 medium 1 medium White bread rolls
Skimmed milk powder 1 tbsp 11/2 tbsp Water 11/4 cups
Sunflower oil 1 tbsp 11/2 tbsp Skimmed milk powder 1 tbsp
Sugar 1/ cup 3/ cup Butter melted 2 tbsp
2 4
Salt 1/ tsp 1 tsp Sugar 2 tbsp
2
Walnuts (chopped) * 1/ cups - Salt 11/2 tsp
4
Strong white bread flour 21/8 cups 3 cups Strong white bread flour 31/4 cups
Cocoa powder 1/ cup 3/ cup Fast action yeast 11/2 tsp
2 4
Fast action yeast 1 tsp 11/2 tsp Use setting 8 Dough
Use setting 5 Sweet 5 Sweet
* Add the walnuts when the beeper sounds Method
1 Knead and shape the dough into 6 rolls
6 Recipes for Fastbake I 2 Place on a greased baking tray
3 Brush lightly with melted butter
4 Cover for 20-25 minutes
Fastbake small white 5 Allow to rise until they are double in size and glaze
Water 270ml 6 Bake for approx 15-20 minutes at 190°C
Strong white bread flour 3 cups
Skimmed milk powder 2 tbsp Wholewheat bread rolls
Salt 1 tsp Water 11/4 cups
Sugar 4 tsp Skimmed milk powder 2 tbsp
Sunflower oil 4 tbsp Butter (melted) 2 tbsp
Fast action yeast 3 tsp Honey 2 tbsp
Use setting 6 Fastbake Brown sugar 1 tbsp
Salt 11/2 tsp
Strong wholewheat bread flour 31/4 cups
7 Recipes for Fastbake II Fast action yeast 11/2 tsp
Use setting 8 Dough
Method
1 Divide into 8-12 pieces. Shape and flatten slightly.
2 Glaze with egg and milk (but not the cross).
3 Cover and allow to rise for 30 minutes.
4 Bake in oven 375ºF (190ºC) for 16-18 minutes.
16
Pizza base 10 Recipes for cakes
Water 1 cup
Butter (melted) 1 tbsp
Sugar 2 tbsp Standard cake mix
Salt 1 tsp Ingredients group 1
Strong white bread flour 23/4 cups Butter (melted) 3/
4cup
Fast action yeast 1 tsp Vanilla essence 1/ tsp
4
Use setting 8 Dough Eggs (beaten) 3 medium
Lemon juice 2 tsp
Method
1 Pre-heat oven. Ingredients group 2
2 Shape into a flat round shape. Place on a greased Plain flour 15/8 cup
baking tray. Brush lightly with oil. Baking powder 2 tsp
3 Cover for 15 minutes and allow to rise. Caster sugar 1 cup
4 Add your desired topping.
5 Bake at approx 200ºC until golden brown. Use setting 10 Cake
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
17
11 Recipes for sandwich breads
Sandwich loaf
11/2 lb 2 lb
Water 260ml 11/3 cups
Soft margerine or butter 11/2 tbsp 2 tbsp
Salt 1/
2tsp 1 tsp
Skimmed milk powder 11/2tbsp 2 tbsp
Sugar 3 tbsp 31/2 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 3/ tsp 1 tsp
4
Use setting 11 Sandwich
18
Baking cycle times
Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep
Bread type Ten beeps time warm
and size indicate
ingredients
can be Hours:
Times in minutes added • minutes
1 Basic, small 9 20 14 • 25 45 60 2:53 60
Basic, large 10 20 15 • 25 45 65 3:00 60
2 French, small 16 40 19 • 30 50 65 3:40 60
French, large 18 40 22 • 30 50 70 3:50 60
3 Whole wheat, small 9 25 18 • 35 70 55 3:32 60
Whole wheat, large 10 25 20 • 35 70 60 3:40 60
4 Quick 7 5 8 80 1:40 60
5 Sweet, small 10 5 20 • 30 55 50 2:50 60
Sweet, large 10 5 20 • 30 55 55 2:55 60
6 Fastbake, small 12 11 35 0:58 60
7 Fastbake, large 9 9 40 0:58 60
8 Dough 20 30 40 1:30
9 Jam 15† 45† mixing 20 1:20 20
10 Cake 10 5 20 30 35 70 2:50 60
11 Sandwich, small 15 40 5• 25 40 50 2:55 60
Sandwich, large 15 40 5• 25 40 55 3:00 60
12 Bake 60 1:00 60
Motor cycles Heating may Motor Heating may Heating Heating
on and off, cycle on cycles on and cycle on may cycle cycles on
progressing and off* to off then runs and off* to on and off* and off to
to continuous reach 25ºC continuously, reach 32ºC, to reach reach 121ºC
heating then punches 38ºC
may also
cycle on and
off* to reach
30ºC
The delay timer is available on all programs except 6 and 7 Fastbake. Maximum delay is 13 hours
• A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the kneading blade.
* The heating is switched on only if the room temperature is lower than the indicated temperature (depending on program)
† The heating is switched on and off only if the temperature is lower than 121ºC
19
Need help?
Question 13
Why can't the delayed finish be set for more
than 13 hours? What is the minimum time a
cycle may be delayed?
The maximum length of delay is 13 hours
including the total cycle time. For example, Setting 1
(basic small) has a cycle time of 3:20. This start is
delayed by a maximum of 9:40. The minimum length
of delay for each setting is 10 minutes. The delay
clock increases and decreases in increments of 10
minutes.
20
Questions about ingredients and
recipes Question 19
Is it important for ingredients to be at room
temperature before adding them to the baking
Question 14 pan?
How do I know when to add raisins, nuts, Yes, even when the delay timer is being used.
etc. to the bread? (Water must be between 21°C and 28°C).
There is a beeper tone to signal that you may add
raisins, nuts, etc. during the second kneading cycle. Question 20
Note: See ‘Baking cycle times’ chart for ‘Add nuts & Why do the loaves vary in height and
raisins’ time. weight? The whole wheat/wholewheat breads
In some cases, ingredients can be broken up are always shorter. Am I doing something
during the initial kneading cycle. Each recipe wrong?
indicates the best time to add fruit and nuts to the No, it is normal for Whole Wheat and Wholemeal
dough. breads to be shorter and denser than Basic or French
breads. Whole Wheat and Wholemeal flour are
Question 15 heavier than white bread flour, therefore they don’t
How come my bread comes out too moist? rise as much during the bread making process. This
What can I do? is also true for bread containing fruit, nuts, oats and
Humidity may affect the dough. Add an extra bran.
tablespoon of flour. Also, high altitude may have the
same effect. Decrease the amount of yeast by 1/4 Question 21
teaspoon and decrease the sugar and/or water/milk Can I premix the yeast with water?
slightly. No, the yeast must be kept dry and put into the
baking pan last, above the flour. this is especially
Question 16 important when the delay timer is being used.
Why do I get air bubbles at the top of the
bread?
This can be caused by using too much yeast. Question 22
Decrease the yeast by 1/4 tsp. Why is there a large hole in the base of the
bread?
Question 17 This hole has been created by the kneading blade.
Why does my bread rise and then collapse Sometimes this hole is larger than normal. This is
or crater? because the dough has rested to the side of the
The bread may be rising too much. To reduce the blade after the second kneading cycle - normal with
rate of rising, reduce the amount of yeast and/or bread makers. You could position the dough evenly
increase the amount of salt. in the base of the pan.
Question 18
Can I use my favourite bread recipes
(traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar with
the unit and make several loaves of bread before you
begin experimenting. Never exceed a total amount of
5 cups dry ingredients (that includes the total amount
of flour, oats, oatmeal, bran). Use the recipes in this
book to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and
oil/butter/margarine to use. We advise creating your
own bread recipes using the basic mode, then
progress to the others, using the Baking cycle times
chart as a guide.
21
Troubleshooting
Possible cause Solution
22
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the
dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe
This will slow down the rising and prevent the bread
from baking through
23
Two-year guarantee
• It is important to retain the retailers To qualify for the two-year guarantee the
receipt as proof of purchase. Staple your appliance must have been used according to the
receipt to this back cover for future reference. manufacturers instructions. For example kettles
Please quote the following information if the should have been regularly descaled.
product develops a fault. These numbers can be Morphy Richards shall not be liable to replace or
found on the base of the product. repair the goods under the terms of the Guarantee
where:
Model no. Serial no. 1 The fault has been caused or is attributable to
accidental use, mis-use, negligent use or used
All Morphy Richards Products are individually contrary to the manufacturers recommendations
tested before leaving the factory. In the unlikely or where the fault has been caused by power
event of any appliance proving to be faulty within 28 surges or damage caused in transit.
days of purchase it should be returned to the place 2 The appliance has been used on a voltage supply
of purchase for it to be replaced. other than that stamped on the products.
If the fault develops after 28 days and within 24 3 Repairs have been attempted by persons other
months of original purchase, you should contact the than our service staff (or authorised dealer).
helpline number quoting model number and serial 4 Where the appliance has been used for hire
number on the product, or write to Morphy Richards purposes or non-domestic use.
at the address shown. You will be asked to return 5 Morphy Richards are not liable to carry out any
the product (in secure, adequate packaging) along type of servicing work, under the guarantee.
with a copy of proof of purchase. Subject to the This guarantee does not confer any rights other
exclusions set out below (1-6), the faulty appliance than those expressly set out above and does not
will then be repaired or replaced and dispatched cover any claims for consequential loss or damage.
usually within seven working days of receipt. This guarantee is offered as an additional benefit and
If for any reason this item is replaced during the does not affect your statutory rights as a consumer.
two-year guarantee period, the guarantee on the new • This guarantee is valid in the UK and Ireland only.
item will be calculated from original purchase date.
Therefore it is vital to retain your original receipt or
invoice to indicate the date of initial purchase.
Helpline
3 Page 15 ‘Malt loaf’ should read Sunflower oil 2 tbsp. (11/2 lb)
444/8502/98 Rev 1