The Morphy Richards BM Club

jomo1972

does anybody think that BM's are actually cheaper than buying bread? The ingredients are quite expensive and you use a lot of them.

EssexHebridean

MILES cheaper. Unless you buy the value white packet stuff possibly. There's a thread somewhere on here with the costs worked out - I know I did a very rough costing for ours not so long ago and got 40p a loaf but that was very rough. We use tesco, Asda or Lidl strong white flour with some Hovis granary added in, so it's not the cheapest we could make if we wanted to, either. The advantages of knowing exactly what's gone into your loaf, and having it fresh when you need it, can't be given a monetary value either, so far as I am concerned.


On a different note - anyone done Pizza Dough in their fastbake before? Any potential pitfalls or problems to look out for?

absfabs

EssexHebridean wrote: »

On a different note - anyone done Pizza Dough in their fastbake before? Any potential pitfalls or problems to look out for?

Often do the pizza dough, no problems whatsoever. Makes two large pizzas, I divide it in half, freeze half and use the other. Still makes enough for 2 people, and it's absolutely wonderful to do your own toppings, just as you like it. And quick, too.

Have fun!

furndire

I've often made pizza dough, and also made it and frozen it.

Another really useful item to have when making pizza's in a regular oven is a pizza stone. They are absolutely brilliant, no more soggy bottoms.

EssexHebridean

furndire wrote: »

I've often made pizza dough, and also made it and frozen it.

Another really useful item to have when making pizza's in a regular oven is a pizza stone. They are absolutely brilliant, no more soggy bottoms.

Ooh no - you don't want a soggy bottom! I have an ancient square oven tray with holes all over it - it's meant for cooking oven chips on but I've often used it for pizzas and it does a lovely job.

kippers

I've never frozen pizza dough/ bread dough, how do you do it and how do you defrost it...does it rise again? How long does it take to defrost and do you defrost in the fridge or out of the fridge?

absfabs

No soggy bottom: Got a holey tray for pizza, too. If i use a LOT of toppings, I par-bake the base, after brushing with a little olive oil and tomatoe sauce. Would quite like to try a pizza stone, though!

Defrosting: haven't experimented with bread dough, but the pizza dough defrosts fairly quickly. If I think I'll use it, it goes into the fridge and has been happy to hang around there for a day without spoiling. Then leave it at room temperature till it's workable, 1/2h or so, a quick kneading by hand warms it up, roll out and leave to sit on the tray to rise a bit while I prepare the toppings and the oven warms up.

mcc28_x

Hi,
I'm thinking of reinvesting in a new Bread Machine (my last one went belly-up about a year ago), which MR model do you recommend?

Also does anyone have experience of both MR BM and Panasonic? Which would they recommend?

thanks

nickbrat

I know i can make jam but can i make chutney in a bread making machine?

And

This may sound stupid but i've not made jam yet, when i make Strawberry jam for instance i would cut up the berries into small pieces obviously but, and here's the stupid part, i do leave the paddle in don't i?

annie-c

I have bought up some stocks of the Hovis 495g packs of bread mix on offer at asda and have made 1 white and 1 granary so far.

Both loaves have been lovely except they seem to rise too far then sink during the final baking.

Has anyone else had this problem? I was thinking of using just 3/4 packet mix but it takes away the easiness of just throwing in the contents of the bag.

Any thoughts?