The Morphy Richards BM Club

lynzpower

pink
the instructions say for dough

knead & shape dough ( into rolls, but i guess into a more loaf shepe)
place on lightly greased baking tray
brush lightly with melted butter
cover for 20-25 mins
allow to rise till doubles
bake for 15-20 mins at 190


dont know about loaves- I guess the same would apply

annie-c

Pink-winged wrote:

I've made minestrone soup for tea and wanted to make a sort of crusty loaf to go with it.

I set the breadmaker on the dough setting, so that I could finish it off in the oven and it would look more like a traditional crusty bread (sort of oval shaped). It's almost ready to come out of the breadmaker........but what do I do now?

Knead it and allow it to rise again before baking? Or just bung it into the oven?

Can anyone help me please!

Pink

You need to knead it and then shape it and leave it to rise until it is doubled in size. Unfortunately, even taking it out of the pan with start the process of knocking it back so it'll need to rise again....

Good luck!

Pink.

Thanks Lynz and annie,

I've done that.....still washing the dough off my hands! It's very sticky stuff!

I put the 'loaf' on a baking sheet, brushed it with melted butter and covered it with clingfilm.......so far so good, it looks like it's getting bigger again!

Pink

lynzpower

carrie- just had another thought

Is your yeast out of date by Any chance?

angelavdavis

lynzpower wrote:

carrie- just had another thought

Is your yeast out of date by Any chance?

Also, Carrie to save you buying anything else, it would be worth testing the yeast - even if its in date, it might be a dud batch. Put a teaspoon in 1/4 pint warm water with sugar, give it a stir and leave in a warm place to see if it gets frothy - should have about 2 inches worth after 10-15 mins.

If it froths up OK - yeast is OK and BM is bust, if it doesn't yeast is dud.

november

Pink-winged wrote:

Hi november,

Is the chocolate and walnut bread really as gross as it sounds? My kids have been badgering me to make it, but I've been putting it off as it sounds horrible!

Pink

Well we think so. It's still in the cupboard and no-one likes it

It smelt sooo lovely as well. But it tastes like bread but drier and chocolately. Give me a chocolate sponge cake any day. And as for chocolate crusts ......... well they just seem wrong somehow!

I think we'll stick to more traditional bread as that vanishes in a flash

Pink.

Well, the crusty bread worked perfectly!

I kneaded the dough, brushed it with melted butter, covered it in clingfilm and left it until it had doubled in size. Popped into the oven (190 degrees) for about 20 minutes........the end result a lovely golden, crusty loaf!

Pink

jo101_2

HI

I have a MR FB and use it in fits and starts, currently I am using it reguarly though, my family absolutely love the raisin loaf and it disappears very quickly, I have managed to put some by though in the freezer as I fancy making a bread and butter pudding with it.

I must try some of the other recipes too, I did do the banana loaf and this was a bit of a disaster.

Jo

taplady

CCStar wrote:

I have just made an eggless apple cake in mine - scrummy:)

sounds great, can you pass the recipe on please?;)

TNG

[STRIKE]Ok - so I've got this Duck[/STRIKE].......

sorry - flashback



So, I picked up the necessary ingredients on my way home last night - even foregoing a very necessary haircut to get them. They only had White strong flour, so had to go with that.

Loaded all my ingredients in, despite a large crack in my measuring cup :mad: phone call to MR on the way today.....

Got it all in and (eventually) selected the right programme (don't ask), lowered the lid, pressed start and.........

NOTHING HAPPENED! :mad: :mad: :mad:

except a series of beeps.

Consultation with the manual revealed that my initial temperature was too high :mad: I had done the pre-oiling and 10 minute extra bake as per the 'before first use' instructions

So I had an agonising 20 minute wait waiting for the thing to cool. Lid open, wafting it with towels, the lot. Considered putting it in the garden for a while, but thought better of it.:rolleyes:

Well, i've never in my life been so excited about bread! It started, stopped, started again. i'm peering through the little window like Oliver Twist. "It's not going doughy", "It'll never go doughy", "OMG first time of trying and it's failed", "WooHoo, it's going doughy!". Step aside Jack Bauer, THIS is compulsive viewing!!

I got a sense of rising panic at one stage (i.e. will it rise?), but as the watched pot never boils, i turned my back for twenty minutes and when I came back it was nearly up to the lid!!!!:j :j

It finished at about 9:30 last night and I got it on a cooling rack quick smart. Left to cool for, ooooh, seconds then cut a couple of doorsteps to have with Mrs TNG's rubber chicken soup (you can't get a more OS meal than that!)

Verdict : Absolutely fan-breadding-tastic. if i was being overly critical, I would say it was slightly yeasty, but maybe I've just forgotten what proper bread tastes like!:rotfl:

I sit here with the condition known as FastBake Nose (latin: Hooterus Rudolphi), caused by being glued to the viewing window of a breadmaker for three hours

DS1 and DS2 had a slice for breakfast this morning and both gave it the thumbs up :T :T

I'm off to find some different flours this luchtime

AND I've just checked my bank statement and I got the full discount (25 squid credited yesterday).:D :rotfl: :rotfl: :rotfl:

Lynzpower - love you, lady
Thistle-down - love you, too

Will keep an eye on here for any recipes

TNG