Bread making measurements

lbt_2

Hi All

I am hoping that someone can help.

I have a Morphy Richards breakmaker (fastbake) and I have lost the double ended measuring spoon. Can anyone tell me where to get another one, or how much each end of the spoon holds? I know that you can't just use a standard teaspoon/tablespoon because the measurements are slightly different.

Many thanks

mrcow

One was 1 teaspoon/1 tablespoon

The other was 1/2 teaspoon / 1/4 teaspoon

I'm always losing mine and just use other teaspoon/tablespoon measurers (youcan get them in kitchen shops or maybe even a supermarket)

Or maybe even Ebay if you don't fancy getting out of your chair ?

lilibeth

mrcow wrote: »

One was 1 teaspoon/1 tablespoon

The other was 1/2 teaspoon / 1/4 teaspoon

I'm always losing mine and just use other teaspoon/tablespoon measurers (youcan get them in kitchen shops or maybe even a supermarket)

Or maybe even Ebay if you don't fancy getting out of your chair ?

Ditto, I have exactly the same breadmaker.
I don't use the two spoons they include I just use my ordinary BRITISH teaspoon (5ml), 1/2 teaspoon (2.5ml) and tablespoon (15ml) measures because they are the same. And they confirm this in the Instruction recipe book thingy

Incidently if you loose the cup don't replace it with a BRITISH cup measure because the cup measure they supply is AMERICAN and equivalent to about 240mls not 250 mls (which is the British standard)

lbt_2

lilibeth wrote: »

Ditto, I have exactly the same breadmaker.
I don't use the two spoons they include I just use my ordinary BRITISH teaspoon (5ml), 1/2 teaspoon (2.5ml) and tablespoon (15ml) measures because they are the same. And they confirm this in the Instruction recipe book thingy

Incidently if you loose the cup don't replace it with a BRITISH cup measure because the cup measure they supply is AMERICAN and equivalent to about 240mls not 250 mls (which is the British standard)

Thank you lillibet and mrcow. I thought you couldn't use the British measuring spoons, but I must have mistaken it with the cup. I have the cup, so I will be off to Sainsburys for my ingredients tomorrow. Incidentally, which recipe works best for you?

Thanks

Purple_Sparkles

I'm glad you got your measurements sorted out.

I have the same breadmaker and this is the recipe I use and we always get perfect bread from it:

1 1/2 cups of luke warm water
4 tbsp milk powder
4 tbsp oil (I use vegetable)
2 1/2 tbsp sugar
1 1/2 tsp salt
2 cups strong wholemeal bread flour
2 cups of strong white bread flour
1 1/4 tsp yeast

Setting 1 with light colour crust

I also replace the wholemeal with granary or seed flour from time to time and that works just fine too.

Happy breadmaking

lbt_2

Purple_Sparkles wrote: »

I'm glad you got your measurements sorted out.

I have the same breadmaker and this is the recipe I use and we always get perfect bread from it:

1 1/2 cups of luke warm water
4 tbsp milk powder
4 tbsp oil (I use vegetable)
2 1/2 tbsp sugar
1 1/2 tsp salt
2 cups strong wholemeal bread flour
2 cups of strong white bread flour
1 1/4 tsp yeast

Setting 1 with light colour crust

I also replace the wholemeal with granary or seed flour from time to time and that works just fine too.

Happy breadmaking

Thanks Purple Sparkles. I absolutely love granary bread, so I am going to try both recipes. Is this one from the book?

I have seen loads of breadmaking books but I am worried that the recipes won't work from breadmaker to breadmaker (or have I just been reading the manual too much )

lilibeth

lbt wrote: »

Thank you lillibet and mrcow. I thought you couldn't use the British measuring spoons, but I must have mistaken it with the cup. I have the cup, so I will be off to Sainsburys for my ingredients tomorrow. Incidentally, which recipe works best for you?

Thanks

270 mls Warm water (hand hot)
1 teaspoon sugar
1 tablespoon Olive Oil
500gms Strong Flour
1 teaspoon Salt
1 1/2 teaspoons Yeast

I sometimes mix about 125gms of Wholemeal in (so only 375gms White) and about 3/4s of a cup of linseed/sunflower/poppy/pumpkin seeds.

Or I use Rye instead of wholemeal but then I increase the yeast too about two teaspoons total (because Rye has less gluten).

If you can get hold of some Malt Extract (it comes in liquid form in a jar) that will also give it a lovely malty flavour. Only put a teaspoon or two in and omit the sugar.

mrcow

My favourite recipe is the pizza dough one as I make it about once a week (we had it tonight lol)

My other favourite is a garlic foccacia recipe (it makes anydinner a little posher and goes with most things as a quick and tasty starter) as follows:

250ml water
3 tablespoons of olive oil
1 teaspoon salt
1lb 2oz bread flour
2 teaspoon yeast

Set on dough

After it's finished, remove dough and punch down. Cut in half and let it rest for 5 minutes (whilst you're greasing two baking trays). Roll into a round on a lightly floured surface until about 1cm thick. Place on baking sheet. Make indentations inthe dough with your fingertips. Mix some garlic paste with some butter about half and half (I use quite a lot). Spread over dough, top with cheese and cook on 200C for about 20 minutes.

You can also top with caramelised balsamic red onions and different cheeses if preferred.

lilibeth

mrcow wrote: »

My favourite recipe is the pizza dough one as I make it about once a week (we had it tonight lol)

My other favourite is a garlic foccacia recipe (it makes anydinner a little posher and goes with most things as a quick and tasty starter) as follows:

250ml water
3 tablespoons of olive oil
1 teaspoon salt
1lb 2oz bread flour
2 teaspoon yeast

Set on dough

After it's finished, remove dough and punch down. Cut in half and let it rest for 5 minutes (whilst you're greasing two baking trays). Roll into a round on a lightly floured surface until about 1cm thick. Place on baking sheet. Make indentations inthe dough with your fingertips. Mix some garlic paste with some butter about half and half (I use quite a lot). Spread over dough, top with cheese and cook on 200C for about 20 minutes.

You can also top with caramelised balsamic red onions and different cheeses if preferred.

Ummmmmmmmmmm you're good. :DI had never thought about doing Pizza dough in it. Although I do do my bagel dough in it.

I'm going to try that out once I get my food processor query answered.

lbt_2

mrcow wrote: »

My favourite recipe is the pizza dough one as I make it about once a week (we had it tonight lol)

My other favourite is a garlic foccacia recipe (it makes anydinner a little posher and goes with most things as a quick and tasty starter) as follows:

250ml water
3 tablespoons of olive oil
1 teaspoon salt
1lb 2oz bread flour
2 teaspoon yeast

Set on dough

After it's finished, remove dough and punch down. Cut in half and let it rest for 5 minutes (whilst you're greasing two baking trays). Roll into a round on a lightly floured surface until about 1cm thick. Place on baking sheet. Make indentations inthe dough with your fingertips. Mix some garlic paste with some butter about half and half (I use quite a lot). Spread over dough, top with cheese and cook on 200C for about 20 minutes.

You can also top with caramelised balsamic red onions and different cheeses if preferred.

The foccacia sounds lovely - I love anything with garlic in it. Do you have a breadmaking book, or did you just make this recipe up?

mrcow

It's out of the Complete Bread Machine Book by Marjie Lambert.

She's got practically every bread under the sun that I can think of in there including cinnamon buns, croissants, bagels, brioche, hamburger buns, fruit breads - I can't even list them all there are loads and loads.

I am absolutely useless at cooking but have yet to have had a bad recipe from her (am I bigging it up too much? lol). My sister got the book cheap from one of those book club companies that visit at work

If in doubt, I just bung it in the bread machine, the worst that can happen is that you end up with a flat looking loaf (and my lot would eat it anyway, they're not fussy lol)