The Morphy Richards BM Club

quintwins

Diflower wrote: »

It is a bit confusing to start with, but after a few goes you can chuck it all in in your sleep:)
Stick with the sachet, I've used them in the BB and it's fine.
As for the milk, you can use any of the recipes that state milk powder and substitute a couple of tablespoons of the water for ordinary milk.
They only say powdered really for if you're setting it up the night before, as fresh might go off overnight.

ah ok suppose that does make sense i've out the basic loaf posted above in so well know how it is in 2 1/2 hrs lol i used the sachet and measured it out and i used just over half the packet so atleast this way it will last longer, it didn't look very big tho which is perfect for a sat/sun cause we're hardly here, but how much yeast should i use if i double up everything else?

sb44

quintwins wrote: »

oh yeah i'd def be interested in that recipe please

Small Milk Loaf

180ml milk
60ml water
375g white bread flour
1½ tsp salt
2 tsp granulated sugar
1½ tbsp butter (20g)
½ tsp easy blend yeast (ie Doves etc)


* Make sure milk is at room temperature or the bread will not rise properly, take it out of the fridge half and hour before using.


Pour milk and water into breadmaker pan.

Add flour making sure it cover all of the liquid.

Add salt, sugar and butter in seperate corners of the pan.

Add yeast to centre of mix.

Set machine to basic/normal ie number 1 on mine and set to soft or medium crust and press start.

The recipe does say medium crust but I always use light as it is a lot easier to cut (even though I leave it to go cold and use a food slicer).

Remove tin once cooked and leave bread in there for 10 mins so that the paddle doesn't get stuck in the bread.

Then turn out onto a wire rack and leave to cool.

As I say this is for the small loaf, it doesn't come out in a square shape but rounded, bit like if you cooked a loaf in the oven without a bread tin.

quintwins

thanks for that i'll try it next, i just tried the loaf from thing morning and it's a perfect texture and soo soft but abit salty so i'll put abit less salt in next time

sb44

quintwins wrote: »

thanks for that i'll try it next, i just tried the loaf from thing morning and it's a perfect texture and soo soft but abit salty so i'll put abit less salt in next time

I haven't seen that one, do you have a link to the recipe please?

Ta.

quintwins

sb44 wrote: »

I haven't seen that one, do you have a link to the recipe please?

Ta.

it's the recipe diflower posted at the top of the page

Diflower

quintwins wrote: »

thanks for that i'll try it next, i just tried the loaf from thing morning and it's a perfect texture and soo soft but abit salty so i'll put abit less salt in next time

:T I'm so pleased it worked ok

sb44

quintwins wrote: »

it's the recipe diflower posted at the top of the page

Everything has moved due to posts being added, I take it you mean post number 1303?

bananadog

omg i just dug out my breadmaker that I have not used for ages and it is a MR fastbake
Well it's covered in dust so I need to give it a really good scrub but omg the sudden panick I just felt as I realised I had lost the instruction book....thank god it was downloadable from the website...only thing is I'm sure I remember it having a little plastic cup thing with it for measuring and I can't find it anywhere!!!! I must have thrown it out by accident...Thanks to everyone for putting the recipes on here - I'll deffo need them as I normally go by the recipes on the instruction booklet!
Just gonna pop out soon so I'm trying to remember what ingriedients I need for basic white as Ive not made it for so long!
off to churn backwards through this thread for the recipe
xxx

bananadog

ok just found a recipe on a couple of pages back...just need to get the flour and yeast....just wondering if you all use unsalted or salted butter (or if any of you just use regular spread like Clover instead?)
thanks

sb44

bananadog wrote: »

ok just found a recipe on a couple of pages back...just need to get the flour and yeast....just wondering if you all use unsalted or salted butter (or if any of you just use regular spread like Clover instead?)
thanks

I have just been using I Can't Believe I'ts Not Butter.