The Morphy Richards BM Club

ivyleaf

This happens to me fairly regularly. It seems less likely to happen if you leave the bread in the pan for 15 mins before trying to turn it out, but can still happen even then. (:mad: ) The instructions say to get it out using "plastic tongs" but I've never seen plastic tongs in my life! I use a plastic spatula to feel around with, to find out just where the blade is, then cut carefully round it with a knife, then you can ease it out. The instructions say it's better to wait until the loaf is cool before getting it out, then it won't tear the bread (well, not so much at any rate!) Someone else (on the MRFB user thread) has said she finds the easiest way to get it out is to put a pencil in the hole in the shaft - which you'll be able to see from the bottom of the loaf - and ease it out with that. I haven't tried that myself, but it sounds a good idea.

HTH! I've only had my MRFB about a month so I'm still experimenting, but I'm pleased with it on the whole! Haven't done a fastbake loaf yet though, I use the timer so the loaf's nearly done when I get up.

charlies_mum

Finally got the paddle out by using a knife - and yes, I have already scratched the non-stick surface :mad:

Bread is lovely, and I have just made a fruit cake - think I had better put my bm away for today

verynewmoneysaver

Mine has arrived today so looking forward to using it. I've put the Cookworks one on Freecycle. I've said its not working well but someone has shown an interest. Perhaps she'll get on better with it than me.

JoeyG

The end of my loaves keep collapsing!

I'm making wholemeal loaves using 2 cups of wholemeal flour to 1 cup plain... no milk powder, 2/3 the listed amount of sugar, on the middle size setting!

Should I reduce the sugar further? and if i do shouldnt i reduce the yeast too?

TNG

JoeyG wrote: »

The end of my loaves keep collapsing!

I'm making wholemeal loaves using 2 cups of wholemeal flour to 1 cup plain... no milk powder, 2/3 the listed amount of sugar, on the middle size setting!

Should I reduce the sugar further? and if i do shouldnt i reduce the yeast too?

Could be rising too much. Try either reducing yeast or increasing salt (and try replacing the sugar with honey. mmmMmmm)

daysieblue

TNG wrote: »

(and try replacing the sugar with honey. mmmMmmm)

Would you replace the sugar in direct quantities? For my standard loaf I use 3tbsp.

TNG

yes, I did to begin with. (Now I just squirt roughly the equivalent amount - it doesn't seem affect it too much)

natzini

Argh mine hasn't turned up yet, suppose it'll turn up on Monday?
The money has been taken but have had no dispatch email, only an order confirmation.

I'm so excited about getting this!

TNG

natzini wrote: »

Argh mine hasn't turned up yet, suppose it'll turn up on Monday?
The money has been taken but have had no dispatch email, only an order confirmation.

I'm so excited about getting this!

and so you should be natzini :beer: once you taste that first loaf, Mr Warburton will be but a memory.......

lynzpower

TNG wrote: »

and so you should be natzini :beer: once you taste that first loaf, Mr Warburton will be but a memory.......

I prefer to think of him as an imposter or amatuer breadmaker