The Morphy Richards BM Club

xCharismax

Thanks for moving the thread penny. Never noticed this thread! :T

Also thanks for the advice on the breadmaker. Will experiment with the different flours after I do my next shop.

Charisma x

jlwhite

The pan in my MR fastbake started jumping round recently so I have returned it and changed it for a MR Accents BM. I reallly like it because it the loaf is the other way round. I decided to go for this one rather than the Panasonic because it makes jam and I used to use my fastbake for that too.

xCharismax

I must try the jam setting on the breadmaker soon. Well, OH can as he is the jam maker in our house!

pandora205

Does anyone know where I can download one of these? I've looked on their website and this model isn't there.

I had mine yesterday and its gone walkabouts... goodness knows where!

Thanks

buyitall

http://www.morphyrichards.co.uk/DownloadList.aspx?Product=48285
looks like this is it x

pandora205

pandora205 wrote: »

Does anyone know where I can download one of these? I've looked on their website and this model isn't there.

I had mine yesterday and its gone walkabouts... goodness knows where!

Thanks

That's brilliant - thanks! Stops me guessing which programme to use!

minoan

Just got an MR 48200 breadmaker via Freecycle, but no measuring jug or scoop, which are presently out of stock at MR. So the information on this thread about the volume of the jug was invaluable. Following the recipe for a 1.5 lb white loaf, using Waitrose Canadian very strong flour, produced a perfect loaf first time! :j

Just one thing - I really would like a crustier crust. Can this be done in a breadmaker?

nickbrat

Hello Everyone

This is probably somwhere else but i'm fed up and feeling down, a bit like me bread, lol.

My white loves are superb, full of flavour and a great success, so much so that we don't buy white bread anymore.

But me Wholemeal is a bloody disaster, the birds are happy though.

I've followed the recipe a number of times and checked the loaf without opening the machine, 10 minutes to go and it looks fine but at the death its sunk once more.

Any ideas why. its costing me a fortune in flour. I used 50/50 wholemeal and white flour today.

Nick

EssexHebridean

Possibly the yeast and/or salt levels need tweaking. Bread which sinks at the last minute is sometimes due to slightly too much yeaast, or slightly too little salt. Try tinkering

sb44

nickbrat wrote: »

Hello Everyone

This is probably somwhere else but i'm fed up and feeling down, a bit like me bread, lol.

My white loves are superb, full of flavour and a great success, so much so that we don't buy white bread anymore.

But me Wholemeal is a bloody disaster, the birds are happy though.

I've followed the recipe a number of times and checked the loaf without opening the machine, 10 minutes to go and it looks fine but at the death its sunk once more.

Any ideas why. its costing me a fortune in flour. I used 50/50 wholemeal and white flour today.

Nick

I make this one every other day for our 9 year olds sandwiches as it is the only brown bread she will eat.

Small Brown Loaf

286ml water
250g brown bread flour
125g white bread flour
1½ teaspoon granulated sugar
1½ teaspoon salt
1 teaspoon fast action yeast

I set it to small loaf, light colour and programme 1(Basic white)

Try this size first and if you like it I can post the ing for the large loaf.