The Morphy Richards BM Club

merlin1

i have italian herb bread today :cool: having an alternative sunday roast which involves slow cooked topside joint. blackened in the oven peppers onions toms and garlic, put together with mushrooms, tom puree, and a carton of chopped toms for a sauce. i have also made homemade potato croquettes, with the last of a hm bread loaf as breadcrumbs coating some left over mash. AND (haha!) i will still do hm yorky puds, not quite alternative but i think it may work! :rotfl:

melspur

right, i need help!!!!!
it's official, i'm an idiot.
have put my mr on this morning with a packet mix for a white loaf, first time i've used the packet mix and i've added too much water, is there anything i can do, it's on the basic white cycle instead of fastbake, has about 2 hours left to run and i've put twice as much water in as i should have done, i don't have a clue how i could have made such a stupid mistake i'm blaming my flu!!! can anyone help?

x-cupcake-x

If it's still kneading you could try adding extra flour?

melspur

finished kneading now, so will have to give up on it i think, will have to send my son to shop when he gets back from school, i can't go out cause little one is really poorly, had packet in cupboard so thought i'd try it out biggggggg mistake lol.
thanks for the help though x-cupcake-x

T.F.S.B.I.G.W.S.

This previously busy thread has gone a bit quiet - perhaps a little resuscitation would not do it any harm (may be I need to ask to join - I certainly would if it had not been so quiet of late).
I have read the entire thread in the last week or two (OK - skim read some entries) and recall the response from MR, when notified that the tin had dislodged, was to send a replacement. MR's response to me was "The tin will dislodge from the spindle this is normal. This is to allow the blade to fold down and lay flat within the loaf, the blade does not fully come away from the loaf. "
Whatever - well pleased with the bread.
I am now using the stainless steel model after a previous fastbake model stopped working properly.

MrsT110309

Hi have not managed to read through whole thread so might have missed this one but does anyone have a good croissant recipe for the BM my DD loves these but don't want to keep spending out in SM when I could make them myself

Many Thanks

angeltreats

MrsT110309 wrote: »

Hi have not managed to read through whole thread so might have missed this one but does anyone have a good croissant recipe for the BM my DD loves these but don't want to keep spending out in SM when I could make them myself

Many Thanks

You couldn't really make croissants in a BM. They're made similar to puff pastry, in that you have to make a dough (this bit you could do in the BM, but this is the easiest part of it anyway) and then roll it out with a sheet of battered/rolled out butter, fold it, re-roll it etc to get all those lovely layers. It's a long process.

Have a look here to get an idea.

mrcow

I make croissants in my bread maker. They are not as buttery as normal ones and aren't folded as much (although I guess you can always put more butter in) but they still all get eaten!

I will get the recipe and type it up for you.

mrcow

This is from Marjie Lambert's Bread Machine Book


Makes 24

Ingredients:
6 fl oz water
3 tbsp powdered milk
5 1/2 oz butter (room temp - not melted)
1 1/2 tbsp sugar
1 1/2tsp salt
1ib 2oz bread flour
1 tbsp yeast

Glaze:
1 egg
pinch salt

Method:

Put all ingredients into bread tin in order above. Set for dough. Press start

Lightly butter two baking sheets

When dough is ready, remove from machine and punch down. Cut recipe into three pieces. Let dough rest for 5 minutes.

Roll each peice of dough out into a circle about 25cm (10in) diameter and 3mm (1.4 in) thick. To get the dough this thin, you may have to let it relax a little.

Cut each circle into 8 wedges. Take each wedge and roll it one more time to flatten it. Starting at the wide end, roll up the dough towards the point, stretching the dough slightly as you go. Place with tip under the roll onto the baking sheet. Pull ends towards front to make a cresent shape.

Make glaze by beating egg and salt together with a fork. Brush croissants with glaze. Cover loosely and set to rise until doubled in size (about 1 hour). Brush again with glaze. Bake in preheated 190c/gas mark 6 until golden brown. 20 to 25 minutes.



As I said, they are not as buttery (the butter is in the dough rather than folded into it) and have a more pastry texture to them (as they've not been folded). I've often thought about tinkering with the recipe, but they always seem to get eaten just fine. I guess you could always fold and roll butter into them and then refold/roll and then let them rise?

As with most bread machine recipes, it's a question of experimenting for what works for you. Perhaps try one lot of 8 and then experiement with the other 16 to see what you think works better?

MrsT110309

Will certainly give it a go and let you know how I get on many thanks xx