The Morphy Richards BM Club

Isis_Black

ok i dont have the MR BM i have 2 Hinari`s.

I was just wondering what the Vit C does and is it usable in white bread or just wholemeal??!!

Soubrette

I can't comment on the panny (lots of people love theirs ) but we bought a second hand morphy fastbake (worried that it might become another piece of kitchen sculpture - admired but never used), when that gave up the ghost, after being used most days, we then looked at buying the panny but decided that we would stick with MR as the results were soooo tasty and so bought another one. We were slightly taken in by the model with the paddle that lies flat though, a nice but not altogether successful idea

The bread is delicious although we don't use the fastbake facility after two bricklike disasters. The buns that slimshady2357 makes are the best ever and I've made the fruit loaf a couple of times as well as a great recipe for apple and cinammon plait loaf posted here somewhere.

A couple of months ago we noticed the spindle was getting lose so I emailed MR customer service and they sent out a whole new pan (for free) and some advice on what we may have been doing to cause it to loosen - fantastic customer service.

Plus today I've tried the blackberry and apple jam recipe. I've never made jam before and it was dead easy with very passable results (I might use less sugar less time but I always like to follow the recipe exactly the first time). Not only tasty jam but I'm thinking it will be lovely with homemade yogurt.

I'm very pleased with my morphy - I think I would only be persuaded to change if I could actually taste some other breadmakers bread and it was actually better than morphy's (is that possible though????? )

Sou

avinabacca

Hey there!

We got given a Fastbake BM for our wedding last year, and I'm really enjoying making lots of bread in it - I've got to the point where I don't want to buy shop-bought bread any more (Not even Tiger Loaf :shocked: )!

Thing is, Mrs. Avinabacca doesn't really like harder bread - she often enjoys a couple of slices hot from the pan, or cut later the day it's baked, but after that, she finds it too dense and dry.

Is there any way to make the bread a little lighter, or to make it stay softer longer, or (ideally) both? From my point of view, softness in bread isn't necessarily a hugely desirable characteristic - I can take or leave the pre-bagged, cotton-wool cr*p they sell in supermarkets, and find that the denser texture of BM-baked bread is much preferable!

But I'd like to be able to bake a loaf my wife will enjoy for her butties for a couple of days.

Any advice/tips/making of common cause against Allied Bakeries much appreciated......

horseinhatman

I have found one that works for me, stays light in the middle.

MR recipe for white (not the fast one)
bake on prog 1 med

just swap 1cup rye and 1 cup spelt for 2 white
and one tbls honey for 1 of the sugar
add extra 1/2 tsp of yeast

avinabacca

Thanks for that - I may well give it a go! I've juggled around with ratios of wholemeal to white flour in the BM, and managed to make a fairly serviceable "Best o' Both"-stylee loaf which has been about as soft as I've been able to make.

Hadn't thought of swapping in grain flour, though - and of course, there's more goodness in those than in standard-milled white wheat flour.

Something to stick on the shopping list, then.......

tweetyshells

Sorry if the answer is on here but i spent hours going though the MR thread this morning (old one) and couldn't find the answer to my question.

Basically a lovely friend gave me her bm and its fab, only problem is i think i must be doing something wrong as every time i make a loaf be it white or wholemeal the top sinks down a fair bit so i never get a full loaf (1 1/2lb i have been trying).

Any tips on what i am doing wrong please? I thought i was doing it as per book.


ETA this is not on fastbake setting but normal, not tried fastbake yet.

Soubrette

tweetyshells wrote: »

Sorry if the answer is on here but i spent hours going though the MR thread this morning (old one) and couldn't find the answer to my question.

Basically a lovely friend gave me her bm and its fab, only problem is i think i must be doing something wrong as every time i make a loaf be it white or wholemeal the top sinks down a fair bit so i never get a full loaf (1 1/2lb i have been trying).

Any tips on what i am doing wrong please? I thought i was doing it as per book.


ETA this is not on fastbake setting but normal, not tried fastbake yet.

Are you following the recipes exactly? You can get downloadable manuals from the Morphy Richards website.

Is your yeast in date?

You could also email MR customer services and explain your problem as I have found them very helpful in the past.

Sou

tweetyshells

Yeah brand new yeast and i have been following it exactly as much as i can yes although its hard getting the flour just about right without getting it all over the kitchen lol.

horseinhatman

One cause of sinking is too much yeast.

Soubrette

What is the texture of the bread like? My fastbake does a 2lb loaf so I'm wondering if perhaps yours isn't supposed to fill the whole tin?

I've never made smaller loaves - we like the bread too much

If your breadmaker has a jam setting then I'd recommend giving that a go too - I did the raspberry jam but with blackberries instead and it was lovely.

The only failures (apart from forgetting the paddle ) we've had is on the fastback - the two attempts were small and bricklike

Sou