The Morphy Richards BM Club

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

Does anyone have a recipe for sugar free or reduced sugar jam?
Thanks
T

sb44

When people refer to the Fastbake do you mean this model?

sb44

Can others tell me please, when you use your cup to measure flour (the one you get with the breadmaker), do you spoon the flour into the cup and then level off with a knife?

The reason I ask is I always got heavy bread when I tried making it in my Morphy Richards coolwall breadmaker and I gave up.

I won a MR Fastbake on ebay the other day for £10 so I intend to give it another go with this machine instead of the other one. The bread shape is a lot better in the fastbake as well so the loaf should come out better.

I now remember that I used to just put the cup into the bag of flour and scoop it out then level off.

I think that way it would have been 'packed' into the cup whereas if I had spooned it in there wouldn't have been as much in, hence the heavy bread.

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

1) 18-07-2010, 11:22 PM -yes, that's the one - though, like many here, I have had use of the previously designed MR Fastbake
2) Yesterday, 9:25 PM - no; I don't level off - I just tap the cup onto the worktop until the contents have settled.
I hope you don't need to give up with this machine too. Good luck!

sb44

T.F.S.B.I.G.W.S. wrote: »

1) 18-07-2010, 11:22 PM -yes, that's the one - though, like many here, I have had use of the previously designed MR Fastbake
2) Yesterday, 9:25 PM - no; I don't level off - I just tap the cup onto the worktop until the contents have settled.
I hope you don't need to give up with this machine too. Good luck!

Thanks for the info, I am going to give it a go this afternoon, fingers crossed.

I hope I bought the right milk powder, Marvel was cheap at my local B & M so I bought that.

It is so long since I used the other MR machine for breadmaking (about 8 years!), I just use it to make pizza base now, I had forgotten which milk powder I tried, I think I binned it after about 3 attempts.

sb44

Right, I have decided to have a go at the recipe by lucasmum first using the french bread setting and it's kneading as I type.

This is the first time I have used the fastbake model and it seems a bit quieter than the MR coolwall one that I have.

Regarding bread cooked on the french bread setting, can someone tell me what the difference is between the finished loaf using the white bread and the french bread please?

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

Sorry - have never tried the French bread - good luck with that let us know how you get on

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

Hi everyone!
I'm sure I read somewhere, this thread, that the more water is used the softer the bread. Does more water have to be balanced with more (or less) of some of the other ingredients?
Thanks
T

JoeyG

T.F.S.B.I.G.W.S. wrote: »

Hi everyone!
I'm sure I read somewhere, this thread, that the more water is used the softer the bread. Does more water have to be balanced with more (or less) of some of the other ingredients?
Thanks
T

I seem to recall that alot of supermarket value bread has extra water to bulk it out... the telltale sign is whether it curls up when you put it in the toaster

sb44

T.F.S.B.I.G.W.S. wrote: »

Sorry - have never tried the French bread - good luck with that let us know how you get on

Well, my 11 year old said she liked it and it wasn't as 'cakey' as others that I have tried but it still had a slight cakeiness (not that there is such a word) to it.

I think I may try the recipe again but bake it in the oven instead of the breadmaker.