The Morphy Richards BM Club

keelyjrs

Well hubby made a loaf earlier and is annoyingly smug as it is bl**y gorgeous lol. Don't you just hate being upstaged by the man of the house?!!

Still at least we know our new bm makes good bread!

competitionscafe

absfabs wrote: »

I often add walnuts to the wholemeal bread recipe, or a little lighter, go half white flour, half wholemeal. Use a good dollop ?1 tablespoon of honey instead of sugar, add 1/2 cup of walnuts at the beep, we like it.

don't know the M&S bread, though, cannot compare. And no, the walnuts get nicely mixed in, no risk of clumping.

Thanks, made some walnut bread this weekend and it was delicious. Had some yesterday with strong cheddar cheese and tomato chutney and the last of it toasted for breakfast today with honey - yum!

I just used standard recipe* and added chopped walnuts at the beep.
I used malted flour as I didn't have any wholemeal.

*Standard recipe for me is:

Added in order:
1 1/8 cup water
sunflower oil 1/2 tablespoon
honey 1 teaspoon (or sugar)
salt 1 teaspoon
2 cups malted bread flour (or wholemeal)
1 cup strong white flour
1 1/4 teaspoon dried yeast
Setting: 1 (Basic) Crust: Light Loaf Size: 1 1/2 lb.

Will definately be making walnut bread again - yum!
Might try 2 cups white 1 cup wholemeal next time to compare.

savingforoz

Am getting better in using my new breadmaker -turned out a fairly fab looking loaf last night! :j

I'm going to try a wholemeal 2lb loaf next - now I've read to improve the texture and help with rising, you can add white flour, and some say a 50/50 split. My question is, if it's 1/2 wholemeal flour & 1/2 white, do you use function 1 for white bread or function 3 for wholemeal? I seem to recall that it's 1, but if anyone could enlighten me, that would be great.

How long does it take before the novelty of watching the dough mix wears off?!!!

annie-c

savingforoz wrote: »

Am getting better in using my new breadmaker -turned out a fairly fab looking loaf last night! :j

I'm going to try a wholemeal 2lb loaf next - now I've read to improve the texture and help with rising, you can add white flour, and some say a 50/50 split. My question is, if it's 1/2 wholemeal flour & 1/2 white, do you use function 1 for white bread or function 3 for wholemeal? I seem to recall that it's 1, but if anyone could enlighten me, that would be great.

I would use the wholewheat function - wholewheat flour is nore glutinous and needs longer kneading to enable it to stretch properly and allow the dough to rise. Adding vitamin c powder helps with the rise on ww bread too. I buy value vit c tablets from the vitamin section at Tesco, and then grind one to a powder between 2 dessertspoons and add to the flour.

annie-c

savingforoz wrote: »

How long does it take before the novelty of watching the dough mix wears off?!!!

Hmm... it remains an occasional mindless pleasure for me, several years on..... :rotfl:

keelyjrs

lol hubby and I keep catching each other in the kitchen peering over the window!!

I have a sandwich loaf doing at the mo for the first time. We tried the french loaf and it is our favourite by a mile! I'm going to be the size of a small cottage at this rate.. I can't stop eating it lol

I may try the cinnamon and raison loaf tommorow, would do it later but I'm settling down for a night with the most haunted team.. how sad is that ?!! lol

savingforoz

Hi, I am hoping you lovely and knowlegeable people can help me with a query, as my Morphy Richards instruction manual seems to contradict itself. I am new to breadmaking and bread machines, so apologies if this question has an obvious answer.

I am intending to make some dough in my Fastbake 48280. The manual says that on the dough function, the machine will knead for 20 minutes, it will skip Rise 1 and Knead 2 and then do Rise 2 and Rise 3. So it seems clear that the machine first mixes and kneads the dough, then leaves it in there to rise. The notes for the dough cycle also say that once the dough is done, remove it and then shape it. Nothing about any further kneading or rising.

However, the recipe for making dough seems to contradict this. It tells you to knead the dough, shape it and then leave it to rise. But isn't the rising done in the machine? Do you need to do some more kneading/rising after the machine has done its work? Or am I misinterpreting this?

All help gratefully received! I so want to get to grips with my breadmaker - the first two attempts went straight in the bin :eek: , the next two were definitely better, so I am getting there. I did start another thread about this but although some lovely peeps did answer :j , I didn't get the specific answer that I was after.

sunflower76

Savingforoz, I never re-knead the dough. I just shape and bung in the oven. I must say I haven't seen the bit that says you should knead and rise the dough again but I'm not a big fan of instructions! Everything I've done in the breadmaker has been successful so far, but I'm sure in saying that I've just cursed myself to some disasters

savingforoz

Thanks, Sunflower76. That is what I think I should do, as well. Just don't want another failed attempt to end up in the bin!!!

Normally when I cook, I do my own thing and don't really follow instructions, but having tried that with the breadmaker and having two ghastly flops, I thought I'd better do everything by the book!

There's only one way to find out - will get baking tomorrow evening!

Update: oh my they are fab!!! They look great, smell great and taste great. Couldn't be better. I ended up not kneading them again, did leave them out to rise but nothing happened, so I went ahead and baked them anyway. Am really pleased. Am doing a cinnamon and raisin loaf for a friend on Saturday, so I feel that I am now getting used to my MR breadmaker.

radin

Made my first loaf last night - the smell of freshly-made bread at 10.30 of an evening is certainly not good for the waistline!:p Currently making my 2nd using seed and grain flour and it looks like a whopper - my packed luches never tasted so good! Will definitely not go back to bought bread again - am wishing I got a BM years ago - but you live and learn eh?