The Morphy Richards BM Club

savingforoz

Disappointing results from my Fastbake so far - the first attempt didn't mix properly or rise - went straight in the bin as lumps of yucky dough. The second attempt collapsed when it started to bake and didn't really taste of anything. Now I know the first messup was down to me - didn't read the manual and chucked the ingredients in the pan in no particular order :rolleyes: but the second was from a bread mix and I thought I'd done everything correctly. Very disappointed by how tasteless it was.

Will persevere, might try a granary mix next time or else some dough for rolls. Would love to produce sensational perfect loaves one day!

absfabs

savingforoz wrote: »

Disappointing results from my Fastbake so far - the first attempt didn't mix properly or rise - went straight in the bin as lumps of yucky dough. The second attempt collapsed when it started to bake and didn't really taste of anything. Now I know the first messup was down to me - didn't read the manual and chucked the ingredients in the pan in no particular order :rolleyes: but the second was from a bread mix and I thought I'd done everything correctly. Very disappointed by how tasteless it was.

Will persevere, might try a granary mix next time or else some dough for rolls. Would love to produce sensational perfect loaves one day!

I find all the bread mixes I tried so far (only cheapos from Lidl) have risen and collapsed, I'm sure I read earlier in this thread that this happens to other people as well.

Would suggest keep clear of the mixes for the time being, try a standard recipe following it to the letter (you can safely leave out milk powder and reduce sugar to 1tbsp unless you like bread sweet and cakey) - I'm sure you will get a great result!

Good luck!

savingforoz

Thanks, absfabs, will try a small wholemeal using the standard MR recipe - hopefully 3rd time lucky! Want to make dough for pitta bread and naans as well eventually - but right now I'd be happy with a decent loaf!

A friend has said to persevere as BMs can take some getting used to until you know what you're doing. I hope he's right!

TryingHard_2

Don't know if this has been mentioned before (sorry if it has) but I have just found out (because I lost my booklet that came with my breadmaker) that if you go onto the Morphy Richards website and at the top of the screen click on "downloads", most of the booklets can be downloaded. If the booklet you want is not there, you can give them a call and they will either email you one or put one in the post to you.

:j

competitionscafe

Found this interesting article which suggests for wholemeal bread to soak the flour in buttermilk overnight to make the loaf lighter, fluffier and easier to digest:

"soaking the whole wheat flour in buttermilk not only makes the resulting bread light and fluffy (as airy as white bread), but it also makes the whole grain vastly more digestible by neutralizing the phytic acid and making all those vitamins and minerals accessible to our bodies."
http://www.foodrenegade.com/2009/01/06/why-use-buttermilk/

Might give it a try and report back...

isthatreduced

Don't know if this is any good but Amazon have a Morphy Richards 48267 Fastbake Breadmaker for £63.61 reduced from £129.99.

http://www.amazon.co.uk/s/ref=nb_ss_kh?url=search-alias%3Dkitchen&field-keywords=Morphy+Richards+48267+Fastbake+Breadmaker+&x=10&y=23

Feel free to move the thread to the Grabbit board,I thought OS would find it useful.

ka7e

Morphy Richards are selling a similar model (48268 - black lid) direct for £58.76. Free P&P.

http://www.morphyrichards.co.uk/ProductDetail.aspx?Product=48268

keelyjrs

Hi guys, my MR FB has arrived! I have done the empty bake bit and oiled it up and can't wait to get started. I didn't know you had to use milk powder though so I'll have to nip out and get some.

I read the first 13 or so pages of this thread and Lynz had me in stitches.. at least it's not just me who gets all beside herself with excitement lol

I'll keep you posted on how I get on!

competitionscafe

keelyjrs wrote: »

I didn't know you had to use milk powder though so I'll have to nip out and get some.

You don't have to use milk powder (I and many others on here, leave it out). I also bought some especially when I first got my BM but then I found this thread and realised it was unnecessary, so once I used the tin up I never used it again - hasn't made any difference to the loaves.

I just use: water, honey, butter (or oil), salt, flour and yeast.

However I use much less sugar/honey than the recipes as I found it to sweet. Even 1 teaspoon is enough, it just helps the yeast.

keelyjrs

thanks for that. I saw a few posts saying they don't bother and i couldn't get any earlier so just left it out. I don't think I'm going to have a success though... I did it exactly as per the book for the basic white loaf. We have a dollop of slop at the bottom of the pan with only an hour and a bit to go lol :eek:

Edited to say that we just sampled some of our very small and doughy loaf!! I don't know if I need less salt or if the yeast and water touched but it didn't rise as it should have. I used to make scrummy bread by hand but my fibromyalgia doesn't allow mw to hand bake anymore as the pain in my hands and arms is too bad. Hey ho I shall persevere and hopefully with a tweak here and there I'll have better luck. I might try the vitamin c suggestion at some point too. i may as well make a winter pudding with this loaf and use up the berries I got in the freezer!!