The Morphy Richards BM Club

Soubrette

Craftyscholar wrote: »

Thanks Sou.
Nothing mechanical working.
I've tried the switch off and start again twice - no luck!

I would email customer service then as I had a problem with the spindle and they sent out a whole new pan (even though I had probably caused the problem in the first place) and gave some advice on how to avoid the same problem.

Is the pan fixed tight in the bottom part? I assume that's the part that rotates so if the display is on and counting down I would think it's a problem with that part of the breadmaker.

Keep us posted though, I'm intrigued

Sou

shezza

Hi, my first attempt at a loaf was kind of a success. I followed the recipe for brown bread in the MR booklet, but the loaf is very sweet. The recipe called for 2.5tblsp of brown sugar, which I thought was a lot at the time, but I know that yeast needs sugar to work, so I followed the recipe. Could all you expert bread makers advise my as to how much sugar to realistically add so the yeast works and I do not have really sweet bread. Many thanks in advance

Soubrette

shezza wrote: »

Hi, my first attempt at a loaf was kind of a success. I followed the recipe for brown bread in the MR booklet, but the loaf is very sweet. The recipe called for 2.5tblsp of brown sugar, which I thought was a lot at the time, but I know that yeast needs sugar to work, so I followed the recipe. Could all you expert bread makers advise my as to how much sugar to realistically add so the yeast works and I do not have really sweet bread. Many thanks in advance

I half both the salt and sugar in my loaves and they are fine.

Hubby refuses to do anything that deviates from the recipe and his buns are gorgeous though

Sou

absfabs

I only ever use one tablespoon of sugar.

annie-c

shezza wrote: »

Hi, my first attempt at a loaf was kind of a success. I followed the recipe for brown bread in the MR booklet, but the loaf is very sweet. The recipe called for 2.5tblsp of brown sugar, which I thought was a lot at the time, but I know that yeast needs sugar to work, so I followed the recipe. Could all you expert bread makers advise my as to how much sugar to realistically add so the yeast works and I do not have really sweet bread. Many thanks in advance

1 teaspoon of sugar is all you need to activate the yeast. Sweet bread is an American thing. I only ever use 1tsp, anymore is a matter of personal taste

sb44

I have used the Hovis mixes before and they always seem to hit the lid and then sink.

I bought a white bread Hovis mix from Tesco as I think they are on sale for about 27p.

I was wondering if anyone has used half of this mix to make a small loaf and if so how much water did you use, did you just half what it says on the packet?

annie-c

Yes, I did this and yes, I used 1/2 of water and butter.

Absolute best result was 3/4 bag for 1.5lb loaf (because my MR uses same settings for 1lb loaf as for 1.5lb and so 1lb goes a bit overcooked

sb44

annie-c wrote: »

Yes, I did this and yes, I used 1/2 of water and butter.

Absolute best result was 3/4 bag for 1.5lb loaf (because my MR uses same settings for 1lb loaf as for 1.5lb and so 1lb goes a bit overcooked

How much butter and water do you use Annie if you use 3/4 bag?

annie-c

8oz water, 3/4 oz butter (well, I am accurate with the water but TBH I just scoop out a good teaspoon of butter whatever the size loaf... )

sb44

annie-c wrote: »

8oz water, 3/4 oz butter (well, I am accurate with the water but TBH I just scoop out a good teaspoon of butter whatever the size loaf... )

Sorry, I have been so busy reading other peoples posts that I forgot about mine!

Thanks, shall give this a go tomorrow then if it's ok I can buy some more in whilst it is still cheap.