The Morphy Richards BM Club

lynzpower · 28 October 2006 at 1:02PM

Well, I thought, after my bargainous breadmaker purchase earlier in the week ( thanks thistledown

) we should start a little club with tips, recipes and advice from Morphy Richards BM users, old and new. This is my 1st ever BM ( and hopefully i wont need another one!) so I am so completely new to all this.

I will check out the indexed collections of BM info too- Pink-winged can you bring adequate links over?

Anyway, any info greatly recieved

Lulubells · 28 October 2006 at 1:07PM

Count me in !

Lulubells

elona · 28 October 2006 at 1:10PM

Make Pizza dough

Try the cheese and onion loaf and also the fruit loaf.

In summer I made bramble jam in it as well.

Lulubells · 28 October 2006 at 1:15PM

This will be a useful link for me as my dearest hubby threw away my booklet/recipes when transfering all the books into the new shelving unit and though it was just rubbish !

lynzpower · 28 October 2006 at 1:26PM

Lulubells wrote:

This will be a useful link for me as my dearest hubby threw away my booklet/recipes when transfering all the books into the new shelving unit and though it was just rubbish !

:eek:

Although couldnt you call MR and ask them to send it to you, sometimes they can email it to you- a couple of companies have done this for me

OK, so we are about to hit the shops

What flour is best? What yeast is best?

Skimmed milk powder? is that marvel

or is there a cheaper version?

How do you guys storee HM bread, do you wrap it in anything? If so what?

mikeywills · 28 October 2006 at 1:54PM

Strong Bread flour every time, I tend to make Brown bread not White or Stoneground or wholemeal mainly because that is what everyone asks me to make.
Yeast I find the sachets although more expensive, better in the long run, as I only tend to make two or three loaves a week, and the large pots of yeast have a shelf life, and they would be on my shelf for some considerable time.

Have always used Marvel, as that was the first one I got, I up the quantities of it a little for my MIL when she visits as she prefers it.

Always proper butter for me, farm shop or market, it only goes in cakes and bread so the slightly higher price is worth it.

If you read through and experiment with the bread, water quantities can vary and will make a lighter dough.

Sugar and salt vary to taste, Bread and milk give the bread its colour and flavour, with the yeast doing what you expect of it.

I tend to make mine overnight for the following morning, nothing like getting up on a saturday or sunday when you are off, and having a naughty hot bacon sandwich. Its heaven.

Home made bread is the best....

Thistle-down · 28 October 2006 at 2:01PM

I can't be in the club, I'm just the enabler...:(

I'm completely tempted to try the breadmaker but I must resist - I think I may giftwrap it now so it'll be harder to get at...:o

I am extremely happy with my Panasonic and there is just no way I can justify having two breadmakers.

Lynz - did you try making a loaf yet??

saving-grace · 28 October 2006 at 2:08PM

I use whatever strong bread flour is on offer, otherwise I use supermarket own strong flour. A lot of people on here seem to like Lidl flour but I haven't got a Lidl near me.
Sainsbury's Basics and Tesco Value dried skimmed milk powder is the same as Marvel and a little cheaper.
I use Dove Farm yeast from Lakeland and keep it in an airtight container in the fridge. That little packet for £1 seems to last forever.
Enjoy your new toy Lynzpower. What a bargain you got!

Thistle-down · 28 October 2006 at 2:14PM

I keep my Dove's Farm yeast in the freezer - it stays perfectly fine until I use it all up!

saving-grace wrote:

I use Dove Farm yeast from Lakeland and keep it in an airtight container in the fridge. That little packet for £1 seems to last forever.
Enjoy your new toy Lynzpower. What a bargain you got!

taplady · 28 October 2006 at 5:11PM

I'll join the club!:j got mine from a carboot for £4 and it works perfectly, came with no book or measuring cup but thanks to info from here I downloaded the book and printed it out - sorry cant remember where from and ordered the cup from MR, although I dont usually use it as I like a recipe I used with my old BM which weighs the ingredients.
I use packet yeast and any strong flour but my favourite is an expensive traditionally milled organic called Bacheldre but its too dear to use all the time but occasionally DH gets it from work at cost price:D

lynzpower · 28 October 2006 at 5:40PM

I have been out to morissons and to be on the safe side I bought hovis yeast and hovis strong bread flour ( one bag white, one bag seeded)
And morissons own skimmed milk powder, as it was slightly cheaper than marvel.

Once Ive mastered it with the hovis stuff, Ill move to more shops own stuff and then adapt.

Ive got a couple of bags of oatmeal in the cupbaord I got on bogof a couple of weeks ago, that will definatley come in handy, as will shed loads of sesame seeds that Ive been wondering what to do with.

I'll be kicking it all off tomorrow, all being well

Maybe, just maybe Ill post a photo of my finished article :T

Is it wrong to be this excited over a piece of kitchenware? the only thing that would supercede this is if someone gave me a kenwood chef :j

PLEASE READ BEFORE POSTING

The Morphy Richards BM Club

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free