The Morphy Richards BM Club

TKP_3

Edimew wrote:

Is there any discernable difference in quality between the standard and the compact version?

There's only two of us so we don't need big loaves.

I don't know about the difference in the machines. We have the standard (only 2 of us) and I just make the 1lb loaves (have a choice of 3 sizes : 1 lb, 1 1/2 lb or 2 lb).
Let the loaf cool - slice it and pop it in a bag in the freezer. A loaf lasts us about a week. Hope that helps

lil_me

It's arrived and just finished. Looking forward to revealing it, but half a bet it's a brick :rotfl:

Theboys!

I have just picked up an old morphy richards breadmaker from freecycle so shall be reading this thread for tips.
We are cheating at the moment and it has a packet mix in just to check its working ok, but we are like big kids looking through the window to see how its going:)

lil_me

:j My first loaf wasn't a brick. Making a second tonight been running down the shop bouht bread from freezer first.

Does say not to use packet mixes so I haddn't risked it, let us know how it goes and which one you used if it works

Theboys!

Well it was a success our very first loaf using a wrights cheese and onion mix was lovely according to my husband, i didn't get to try it as we were so impatient we put the bm on and it finished about 1 am and i was in bed by then!
So today we will be attempting a 'proper' loaf without a mix:)

BigDonut

I fancy trying to make flapjacks in the breadmaker. What do you reckon is it possible or will it be one sticky mess?

annie-c

BigDonut wrote:

I fancy trying to make flapjacks in the breadmaker. What do you reckon is it possible or will it be one sticky mess?

Mmmm, love flapjack but not really sure that the BM would be an advantage - the mixture doesn't really need all that much stirring and to get n accurate result it would probably be best cooked in a hot oven.

But if you have a nice surprise, please share!!! :T

Theboys!

Well our first 'proper' loaf wasn't so good it was really rather spongy

squeaky

As a first change ('cos it's advisable to change only one thing at a time) try reducing the amount of sugar. That way the yeast won't be so active and create so many (or such big) bubbles in the bread.

Theboys!

squeaky wrote:

As a first change ('cos it's advisable to change only one thing at a time) try reducing the amount of sugar. That way the yeast won't be so active and create so many (or such big) bubbles in the bread.

Ok will give that a go ,thanks