The Morphy Richards BM Club

Craftyscholar

Has anyone had a problem with the spindle jamming and can suggest a way of freeing it?
I have another pan so still getting 'real' bread but would like a solution in case it happens again.
Sorry just realised that isn't clear.
If you turn the pan over there is a 'bit' that connects with the drive mechanism. On my working pan that turns easily - on the jammed one it only turns a little, less than a quarter each way.

trainee_millionaire

my loaves are all too stodgy very yellow and have quite a big holey texture inside , I use the recipie from the manual with tesco strong white flour and doves farm quick yeast. I follow the recipie to the letter. What can i do to make them lighter and more whiter having trouble getting the family to eat it as it is.

picnic

hello...
i treated myself to a MR FB jsut after xmas and so far all the loaves iv made come out very 'cakey' have had a little read through this tread and will try without the powdered milk... fingers crossed...
also i would love to try some other recipies that you guys have tried and tested... (would like to feel like less of a faliure with this machine please...)

earwig

hi can some one help i have the mr fastebake bread maker but when i follow the recipe it allways comes out cake like rather than bread i follow the recipe to the letter so can some when tell me what i might be doing wrong

earwig

picnic wrote: »

hello...
i treated myself to a MR FB jsut after xmas and so far all the loaves iv made come out very 'cakey' have had a little read through this tread and will try without the powdered milk... fingers crossed...
also i would love to try some other recipies that you guys have tried and tested... (would like to feel like less of a faliure with this machine please...)

yep im having the same problem so glad its not just me lol

irchy_mum

Count me in peeps. Purchased a MR FB BM 2 weeks ago from Amazon and haven't stopped baking. I've tried several bread types & we prefer the french loaf. I have made a cake, but found a bit too dry so any suggestions about making it 'moister' would be much appreciated, the pizza dough is fantastic.
Have yet to make rolls and jam.
I'm fortunate enough to get my 16kg sack of bread flour free from a friend who works at a flour mill, so no expense there.
I think the key to lovely bread is to make sure the measurements are exact.

Happy baking (getting soooooo fat:eek: )

ka7e

Re. cakey bread! I found substituting marg or olive oil spread for the oil gives a better texture. Also the crust is slightly less crisp.

absfabs

The French bread and the Italian herb one come out the lightest ( you can leave out the herbs).

As posters have said before, leaving out powdered milk and reducing sugar makes it less cakey.

My favourites are sandwich loaf (without milk powder and just 1/2 tbs sugar to keep OH happy), the porridge oats bread (very small loaf, but deliciously different) and the raisin and cinammon bread, though this is quite sweet.

I suppose I like cake, and therefore slightly cakey bread , too. I even like the basic loaf, just as it is, I think it's really nice with jam.

ka7e

Craftyscholar wrote: »

Has anyone had a problem with the spindle jamming and can suggest a way of freeing it?
I have another pan so still getting 'real' bread but would like a solution in case it happens again.

Grease the spindle with some of the oil/marg before you add the other ingredients.

Craftyscholar

ka7e wrote: »

Grease the spindle with some of the oil/marg before you add the other ingredients.

Sorry just amended my message. It's the 'bit' under the pan that seems to have jammed - only turns a little bit either way.