The Morphy Richards BM Club

furndire

Nova5 wrote: »

I would like to make the banana bread but hate walnuts (plus I don't have any in my storecupboard), but got some lovely ripe bananas.

Anyone made it without or substituted with something else?

You don't need to add the nuts.
I tend to throw anything in that I have to hand.
I made the banana bread and used pecans and a teaspoon of vanilla, at the weekend ~ none left now. I think this would be nice with soaked sultanas as well. Also made the malt loaf three times. I put a lot more soaked fruit in, and used molasses that I had had in the cupboard (best before 2000!) I wasn't going to waste the molasses, as it was unopened. Just remembered, I used sunflower oil instead of the melted butter.

We ate one which was absolutely gorgeous. I have cut the rest into 4, and frozen them.

absfabs

Used the breadmake to make my very first batch of home-made jam yesterday! :j

Lots of raspberries needing to be used, so I thought I give it a go. Didn't have any preserving sugar or pectin or baking apple, though, but had a look in "Dehlia" and decided to do without.

Used 300g fresh raspberries, 1 cup of ordinary sugar, 3tbs of lemon juice and it worked fine. Needed 10 min "extra bake" at the end to set, otherwise straight forward and no mess.

I am so proud of myself :rotfl: :rotfl: :rotfl:

TNG

Nova5 wrote: »

I would like to make the banana bread but hate walnuts (plus I don't have any in my storecupboard), but got some lovely ripe bananas.

Anyone made it without or substituted with something else?

There's a recipe on here for banana bread - I'll go see if I can find it.


If I'm not back by tomorrow, send a search party :rotfl:


EDIT : GOT IT!!!

http://forums.moneysavingexpert.com/showpost.html?p=2167629&postcount=1

Hope it works...

nell2

Have just made garlic butter dough balls using the pizza dough recipe as a base. They were absolutely yummy. I know someone recommended doing this on here - I can't remember who it was - but thank you for the tip!
However, we had too many dough balls (we did managed to eat them but it was a bit greedy!) and I was wondering if the bread machine works ok on the dough program if you put in say 2/3 of the ingredients or is there a minimum quantity it will work with. (I know there's a maximum because the book talks about this, but I don't think it mentions a minimum!)

annie-c

nell2 wrote: »

Have just made garlic butter dough balls using the pizza dough recipe as a base. They were absolutely yummy. I know someone recommended doing this on here - I can't remember who it was - but thank you for the tip!
However, we had too many dough balls (we did managed to eat them but it was a bit greedy!) and I was wondering if the bread machine works ok on the dough program if you put in say 2/3 of the ingredients or is there a minimum quantity it will work with. (I know there's a maximum because the book talks about this, but I don't think it mentions a minimum!)

I reckon you'd have to just give this a go (and report back!!) but alternatively, have you thought about freezing the spare dough for another time?

To prepare UNshaped bread dough for freezing:

1. Mix and knead dough.
2. Freeze dough.

Several ways to freeze UNshaped dough are:

1. IMMEDIATELY shape dough into a disk shape and place in freezer bag. Place in freezer.
2. Or, place dough in a freezer-proof bowl and place in the freezer. Freeze for about an hour until he dough is hard. Then put frozen dough directly in an airtight bag to go back into the freezer.

THAWING FROZEN BREAD DOUGH (SHAPED AND UNSHAPED): Dough will thaw and rise at the same time. The dough can be put in the refrigerator to thaw and rise, but it will do so very slowly, and you may not notice very much progress by the morning -- the cold from the refrigerator retards or slows any activity.
If already shaped into final shape: Place dough in a baking pan, covered tightly with greased-side-down plastic wrap. The dough will not rise until doubled in size. It will rise less than doubled, but when it bakes, it will continue to rise fully.
If not shaped into the final form: Place dough in a greased bowl, tightly covered with greased-side-down plastic wrap. Let dough rise slightly before shaping.
Thawing times: (approximate) The ideal thawing and rising place is 75 to 85 degrees F. It can take awhile depending on the dough's thickness and the surrounding temperature.
REFRIGERATOR - loaf: 3 to 16 hours; rolls: 2 to 6 hours

ROOM TEMPERATURE - loaf: 2 to 8 hours; rolls: 1 to 3 hours
MICROWAVE OVEN - Microwave on LOW (10%) for 5 to 8 minutes. Rotate dough 1/4 turn. Let rest 10 minutes. Repeat 2 to 6 times or until dough is defrosted. Do NOT cook dough.

mandy_moo_1

bit of advice please........

my bread has started to ''sag'' in the bread maker, if you know what i mean

it seems to rise really well, then when its cooking, it drops so that when its finished the first slice that i cut off is just a great big air bubble!

anybody know what i might be doing wrong?

absfabs

Are you sticking with the original recipe proportions of sugar, salt and yeast or have you made any adjustments?

(I know I sometimes round down on salt and sugar, got away with it so far but changes like that may cause over-rising or collapsing of bread)

icecubequeen

thinking about buying a bread maker, and have had a look at this thread, and some of things peeps are making soung brill. Just wondered, if this is the type of breadmaker you guys are using?

http://www.morphyrichards.co.uk/wizz400/index.pl?ORPGM=productOverview&ORPGT=perl&ORPRD=48268&ORGRP=R12&ORCAT=SR01&ORLID=ENG

mrcow

That's the one I have....and I'm still loving it!

Nova5

Me too...and me too!