The Morphy Richards BM Club

EmmaJ_3

I've got my MR breadmaker now and I'm loving it, baking every other day or so, have done white and stoneground loaves, rolls from dough (some wholemeal ones in the oven right now actually!) and the pizza is luvvvvvly.

OH complains that the bread is a little sweet though, I'm going to start experimenting with the amount of sugar from the standard recipes - I know the sugar is needed for the yeast to work, how much can I reduce it by without compromising the yeast?

verynewmoneysaver

Hi, Does it matter if the yeast is a couple of weeks out of date? Don't want to poison anyone!

razra

I use this recipe in my MR fast bake and it turns out perfectly even though theres no sugar in it at all.

1 tsp easybake yeast (don't know what this is so I just use dried yeast)
500g / 1 lb 2 oz strong white bread flour
1 1/4 tsp fine sea salt ( I just use ordinary salt)
350ml / 12 floz water

1 put ingredients in pan in order machine states (ie liquid, flour salt then yeast)
select basic white, medium crust and size ( have done it on both sizes and it worked)
press start

Hope that helps:D

annie-c

verynewmoneysaver wrote: »

Hi, Does it matter if the yeast is a couple of weeks out of date? Don't want to poison anyone!

Won't poison anyone, but might not work to rise bread. Worth a try though.

annie-c

EmmaJ wrote: »

I've got my MR breadmaker now and I'm loving it, baking every other day or so, have done white and stoneground loaves, rolls from dough (some wholemeal ones in the oven right now actually!) and the pizza is luvvvvvly.

OH complains that the bread is a little sweet though, I'm going to start experimenting with the amount of sugar from the standard recipes - I know the sugar is needed for the yeast to work, how much can I reduce it by without compromising the yeast?

I use 1tsp. This is standard in british recipes and important to properly activate the yeast. American recipes (which come with breadmakers) are typically sweeter
.

absfabs

Great info, annie and razra, I've been gradually reducing, hadn't dared to go quite so low. Will try 1 tsp next time.

Have bought some spelt flour today, has anyone got any experience with this? I.e. what setting do I use?

angie_baby

Hi, i have lost my manual and im sure there was a link on this thread somewhere, i have searched but i cant find anything. Anyone have any ideas?? Thanks

absfabs

You need your model number, then go to http://www.morphyrichards.co.uk/index.pl

JoeyG

EmmaJ wrote: »

I've got my MR breadmaker now and I'm loving it, baking every other day or so, have done white and stoneground loaves, rolls from dough (some wholemeal ones in the oven right now actually!) and the pizza is luvvvvvly.

OH complains that the bread is a little sweet though, I'm going to start experimenting with the amount of sugar from the standard recipes - I know the sugar is needed for the yeast to work, how much can I reduce it by without compromising the yeast?

I dont use sugar, i use honey... I figured that would be better then I could use as much as I want, I generally use 1.1/2 tbsp honey per 2 tsps yeast... always seems to work out ok

mumoftwo

JoeyG wrote: »

I dont use sugar, i use honey... I figured that would be better then I could use as much as I want, I generally use 1.1/2 tbsp honey per 2 tsps yeast... always seems to work out ok

I use half the amount of sugar that is stated in the recipe and it works fine, but using honey is a great idea, I am going to try that.

Before breadmaker, I used to bake bread by hand and never added any sugar and it worked well, maybe it has something to do with the use of dried instant yeast which you don't have to soak in water with sugar like you do with fresh yeast?