The Morphy Richards BM Club

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

I tried increasing the water a little and a much softer loaf was produced. It rose a little more and sank very slightly but was very nice (still a little left but it won't last long!)

sb44

I decided to have a go at the white bread rolls in the MR manual as I hadn't baked any bread except for pizza bases in the oven before.

It said to bake them at 190deg for 15 to 20 mins but I think I will try at 180deg next time.

I took one out after 15 mins and found that it was slightly doughy in the middle, a bit like those part baked baguettes when you don't leave them in for long enough.

They were a bit too brown (not burnt) but still tasted very nice.

My husband admitted today that he was very surprised how nice they tasted, he hates the taste of bread maker bread and I think he assumed these would be the same.

The recipe did say it would make 6 rolls but they were way too big.

They were quite wide a bit like barm cakes so I may put the dough in the tin I use to make small yorkshire puddings so they will have more shape and make about 8 next time.

sb44

Can someone tell me what is the difference between the finished French bread and normal white bread, is the french supposed to be lighter?

I was wondering if it would be worth using the french bread recipe to make bread rolls to cook in the oven.

absfabs

Tried a half white/half wholemeal loaf without using salt, and it works fine, using wholemeal setting. Tasted good, too, had added 1/2 cup of seeds.

(I also leave out milk-powder and only use a tsp of sugar)

sb44

sb44 wrote: »

I decided to have a go at the white bread rolls in the MR manual as I hadn't baked any bread except for pizza bases in the oven before.

It said to bake them at 190deg for 15 to 20 mins but I think I will try at 180deg next time.

I took one out after 15 mins and found that it was slightly doughy in the middle, a bit like those part baked baguettes when you don't leave them in for long enough.

They were a bit too brown (not burnt) but still tasted very nice.

My husband admitted today that he was very surprised how nice they tasted, he hates the taste of bread maker bread and I think he assumed these would be the same.

The recipe did say it would make 6 rolls but they were way too big.

They were quite wide a bit like barm cakes so I may put the dough in the tin I use to make small yorkshire puddings so they will have more shape and make about 8 next time.

Well, I made some more rolls (8) at 180deg but I added a bit of grated chedder to the top of each before I put them in the oven.

OMG, what a result.

Bacon on cheese baps for lunch, bloomin' lovely.

I made them on friday and had the last roll yesterday, sunday and it was still nice and soft.

They will def be on the favourites list.

Doom_and_Gloom

Well we now have a Morphy Richards fastbake breadmaker (48268 model ). We got it on Tuesday and made our first loaf then, a 2lb wholemeal loaf. It came out perfectly although a litte smaller than I'd hoped. The blade did get stuck in the bread but it was easy enough to get it out. I'm not going to complain as it only cost £20 from a charity shop and it came with everything except the box .

My partner had been saying no to a bread machine for 4 years but I finally got him to cave in. The only reason he gave in is he doesn't always have time to make bread by hand and I refuse to eat shop bought anymore as the only ones that are nice are over £1 for a 800g loaf :mad:. I'm not paying that for a loaf of bread! I used carrs breadmaker wholemeal flour that I bought a while back as it was only 70p instead of £1.35 which made it cheaper than the own brand as that is 95p.

I used soya milk powder in place of skimmed milk powder as I'm vegan but reading through all this thread it sounds as if I don't have to use it. That would be good as it would make the loaves cheaper as soya milk powder isn't all that cheap to be honest. I am however going to buy some Vit C powder as I think it would help improve the size of the loaves made as I only like wholemeal or granary.

Do people on here think that I would be able to use egg replacement in recipes that include egg? Only reason I ask is that it would be nice to make other things other than bread in it.

I can't wait to do vegan cakes/loaves, other kinds of breads and jams in it . Jam was the other reason I wanted to get it as I'd love to eat home made jam instead as it tastes better.

absfabs

Hi all,

what vitamin C powder or tablets do you use for wholemeal bread? I don't bother with them, but wholemeal does come out heavy, if I don't go half and half with white flour.
When I look at vit C tablets in shops, they are either effervescent or flavoured or both, and would prefer not to put extra additives into homebaked loaves. So what do you all use?

Thanks in advance!

Doom_and_Gloom

absfabs wrote: »

Hi all,

what vitamin C powder or tablets do you use for wholemeal bread? I don't bother with them, but wholemeal does come out heavy, if I don't go half and half with white flour.
When I look at vit C tablets in shops, they are either effervescent or flavoured or both, and would prefer not to put extra additives into homebaked loaves. So what do you all use?

Thanks in advance!

Well I haven't used it yet but I'm looking into Holland & Barrett pure vitamin C powder. I figure as it's fast disolving it will work in the bread to help it rise with no problems. I could be wrong but we'll see when I use it - although I don't need another loaf for a few days. As it's pure vitamin C it doesn't have anything extra which is a bonus. It's not overly cheap at £17.99 for 567g but should last ages. I refuse to use white flour in anything so I can't do the 50/50 way some do. I don't find the loaf all that heavy to be honest at the moment but it would be nice for a bigger loaf if possible.

I will certainly put how it comes out when I use the vitamin C .

dengen

oh so excited to find this, :-) i love my breadmaker have made white,brown,wholemeal,seeded,malt loaf,cheese and onion and the italian herb loaf, want to try and make some blackberry jam now does has anyone tried if so what quantities did you use for it.

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

I only make the wholemeal / white mix so never use vitamin C.
I have made jam but use the microwave:
http://www.ciao.co.uk/Recipes_for_Jams_and_Preserves__Review_5521611
(I didn't use as much sugar as indicated but measured half by weight instead of volume)