The Morphy Richards BM Club

bananadog

sb44 wrote: »

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

brilliant...saves me running out for butter (I always run out of butter when i need it! haha)
I was just looking at my downloaded instructions again and all the recipes are in 'cups'...well i do have some little metal cup thingies that I bought a while ago...do you know if they are all the same size as standard? ughhh I really am useless at these things!

Turkishdreamer

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 a loaf in the breadmaker now and always use whatever spread/margarine was on offer at time of purchase. Today it is 'the not butter stuff'.

A soft grain flour loaf, which I have adapted from the Allinsons flour packet because quantity seemed too large for my machine. Will report on my success (hopefully) in a couple of hours time.

quintwins

sb44 wrote: »

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

opps didn't relise yeah it was 1303

quintwins

Diflower wrote: »

:T I'm so pleased it worked ok

must have done something right theres only about 1/5 of the loaf left lol

Turkishdreamer

The bread is finished it smells and looks delish. Ate far too much dinner, so not going to be able to make a start on it tonight.

Seems to have quite a crusty crust, which OH likes and is nice and spongy.

Has made quite a large loaf, but am sure I would not have been able to get the 500gms of flour sized loaf in the BM. Used the same quantities as the large white loaf recipe from the BM manual. Does anyone know the largest amount of flour you can use (all my recipes in BM manual quote cups of flour)?

The other advantage is that although it is made with the soft grain flour (which looks like granary, but a lighter shade), it cooks on setting 2. Large white loaf timing and setting, as oppose to a wholemeal loaf which takes well over 4 hours and is much denser.

Looking forward to breakfast tomorrow, yummmmm:D

Diflower

Ok, a few answers:)

Turkishdreamer I don't know which model you have (or rather don't have the manual for yours) but mine does 2 sizes. The 'small' is a 1lb loaf, the 'large' a 1 1/2 lb. Large is 3 cups of flour, which is about 400g. I have tried using 500g, using a recipe from another book, but the machine wobbles a lot and may well wobble itself off the worktop.

Cup size - it's 8 fl oz or a shade over 230ml, so use any measuring jug and fill to that - don't pack it down, just spoon the flour in.

Re the butter. Later MR manuals state sunflower/vegetable oil instead anyway, so I just use oil, it's much easier than scooping out butter. But yes, any fat at all is fine. It's not necessary for the bread at all, so don't worry if you don't have any, but helps it keep.
Hth:)

Turkishdreamer

Diflower - Thanks for the info.

I wasn't sure what the gram measurement was for a 1.5 lb loaf, so thanks for that. 500 gms would obviously be too much then, as the capacity is obviously maximum 400 gms.

I have noticed that some recipes call for butter/spread/oil and some don't, wasn't sure what the reason for that was.

I have always skimmed milk powder in the loaves I have made so far (about 8), but today's recipe didn't call for any, so will see what difference it makes.

Thanks again. Will be able to experiment more freely now know the size limitations.

Diflower

Glad to help.
And you must make the raisin loaf, the breadmaker is worth having for that alone:j

Turkishdreamer

The loaf is fab. Great crusty crust and soft airy bread, will definetly make again to same recipe.

OH is away for 2 weeks from tomorrow, so will make the raisin loaf (he doesn't like fruit loaves), trouble is I will have to eat it all myself.

Diflower

Actually, the raisin loaf comes out really big. I usually time it so OH's boys are here and then just halve it, putting half in the freezer (I cut it downwards from the top, which makes the best-sized slices).
But when they're not here I sometimes cut it into 4, and freeze 3 bits. Just too tempting otherwise:)
It's the very best toast ever. Oh and I don't worry what fruit I have, just use about 5/8 cup of mixed/sultanas/whatever I've got. And a bit more cinnamon than the recipe says. And it's lovely if you have an orange hanging around, grate the zest in.
As you can tell the raisin loaf is a serious fixture:)