The Morphy Richards BM Club

lil_me

I've been using Tescos own bread flour and mines been fine, it's about 60p I think.

I'll have a look Squeaky thanks, think it's maybe what I looked at when I searched earlier.

Fruit loaf was a bit of a disaster, the bread itself is yummy, but as I put the fruit in a bit to late it's around the edges and they burnt in places, won't do that again :rotfl:

twink

i got a morphy richards breadmaker yesterday from freecycle, dd swopped her dvd player she didnt need for it but there is no cup with it, can anyone tell me how much flour and water a cup holds, the small loaf is2 cups flour and 3/4 cup water

TKP_3

I just weight/measured mine - 1 cup flour weighed 170g and 1 cup water measured 250ml

twink

thanks TKP appreciate that, will give it a go now

lil_me

My manual has a conversion guide. http://www.morphyrichards.co.uk/wizz400/downloads/InstructionBooklets/IB48268.PDF This is it n PDF format, I think it's page 20.

Squeaky I decided to try mine with cheap plain flour today (by accident as I picked up the wrong container but best not mention that ) ) made the sandwich loaf and it came out suprisingly well, I am impressed! Was a little heavier than usual, maybe needs more yeast?

squeaky

Or a tad more sugar. Either one should help it to rise a bit more.

Otherwise, I, and others, have had good results by adding one (or two depending) crushed vitamin C tablets to get a lighter loaf.

squeaky

twink wrote:

i got a morphy richards breadmaker yesterday from freecycle, dd swopped her dvd player she didnt need for it but there is no cup with it, can anyone tell me how much flour and water a cup holds, the small loaf is2 cups flour and 3/4 cup water

Cup recipes work by volume not by weight.

So a cupful of sugar will weight quite a bit more than a cupful of flour.

A cup is 250 mil...

..so all you need to do is put flour (or anything else) in your measuring jug until (when level) it reaches the 250 mil mark.

1/2 cup = 125 mil

1/4 cup = 60 mil

lil_me

I keep forgetting to buy those, I thought they were just for the wholemeal loaves, might try with the white aswell. I'll experiment next time I use plain flour with a change of one, it's a lot cheaper to buy so will be worth it IMO.

TKP_3

squeaky wrote:

Cup recipes work by volume not by weight.

So a cupful of sugar will weight quite a bit more than a cupful of flour.

A cup is 250 mil...

..so all you need to do is put flour (or anything else) in your measuring jug until (when level) it reaches the 250 mil mark.

1/2 cup = 125 mil

1/4 cup = 60 mil

Sorry I hope I didn't get it wrong. I used flour in my cup then weighed it to get the weight, and put a cup of water into a jug to get the amount.
Guess I should leave these things to the experts

squeaky

LOL, no, you were fine, your answer was dead right. For flour, and water both.

But what I posted is the way to use cups for anything. Saves having to have a conversion table for things that would weigh different amounts by a cupful.